Innovations in Food Packaging, 2nd Edition

  • Published By:
  • ISBN-10: 0123948355
  • ISBN-13: 9780123948359
  • DDC: 664.09
  • Grade Level Range: College Freshman - College Senior
  • 624 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materials.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
List of Contributors.
1: Physical Chemistry Fundamentals for Food Packaging.
2: A Review of Food Packaging Technologies and Innovations.
3: General Characteristics of Packaging Materials for Food System.
4: Mass Transfer of Gas and Solute Through Packaging Materials.
5: Surface Chemistry of Food, Packaging, and Biopolymer Materials.
6: Plasticization and Polymer Morphology.
7: Active and Intelligent Packaging.
8: Antioxidative Packaging System.
9: Antimicrobial Packaging Systems.
10: Intelligent Packaging for Food Products.
11: Edible Coating and Films.
12: Edible Films and Coatings: A Review.
13: Processes and Applications for Edible Coating and Film Materials from Agropolymers.
14: Edible Coating and Film Materials: Proteins.
15: Edible Coating and Film Materials: Carbohydrates.
16: Edible Coating and Film Materials: Lipid Bilayers and Lipid Emulsions.
17: Biopolymer Packaging.
18: Bioplastics for Food Packaging: Chemistry and Physics.
19: Utilization of Bioplastics for Food Packaging Industry.
20: Thermoplastic Starch.
21: Biopolymer-Based Composite Packaging Materials with Nanoparticles.
22: Commercial Food Packaging Innovations.
23: Modified Atmosphere Packaging for Fresh Fruits and Vegetables.
24: Modified Atmosphere Packaging of Meat, Poultry and Fish.
25: Microwavable Food Packaging.
26: Packaging for Nonthermal Food Processing.
27: Eco-Design for Food Packaging Innovations.
28: New Packaging Technologies, Materials and Formats for Fast-Moving Consumer Products.
Food Science and Technology International Series.