C.H.I.P.S. HOME PAGE
FOOD TECHNOLOGY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Practical Food Packaging Book from C.H.I.P.S.

Novel Food Packaging Techniques
edited by Raija Ahvenainen

Features:

  • Provides a comprehensive review of the major trends in active packaging
  • Includes detailed coverage of developments in modified atmosphere packaging
  • Presents chapters contributed by a panel of international experts and edited by a leading authority in the field

Part 1 discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality.

Part 2 reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality.

Part 3 describes packaging applied in practice to particular products such as meat and fish.

Part 4 covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.

Contents

Chapter 1: Introduction

Part 1: Types and roles of active and intelligent packaging

Chapter 2: Active and intelligent packaging: an introduction

  • The role of packaging in the food chain
  • Active packaging techniques
  • Intelligent packaging techniques
  • Current use of novel packaging techniques
  • Current research
  • The legislative context
  • Consumers and novel packaging
  • Future trends
  • Sources of further information and advice
  • References

Chapter 3: Oxygen, ethylene and other scavengers

  • Oxygen scavenging technology
  • Selecting the right type of oxygen scavenger
  • Ethylene scavenging technology
  • Carbon dioxide and odour scavengers

Chapter 4: Antimicrobial food packaging

  • Antimicrobial agents
  • Constructing an antimicrobial packaging system
  • Factors affecting the effectiveness of antimicrobial packagingb

Chapter 5: Non-migratory bioactive polymers (NMBP) in food packaging

  • Using NMBP for food preservation and other roles
  • Current limitations
  • Inherently bioactive synthetic polymers: types and applications
  • Polymers with immobilised bioactive compounds
  • Applications of polymers with immobilised bioactive compounds

Chapter 6: Time-temperature indicators (TTIs)

  • Defining and classifying TTIs
  • Requirements for TTIs
  • The development of TTIs
  • Current TTI systems
  • Using TTIs to monitor shelf-life during distribution
  • Using TTIs to optimise distribution and stock rotation

Chapter 7: The use of freshness indicators in packaging

  • Compounds indicating the quality of packaged food products
  • Freshness indicators
  • Pathogen indicators
  • Other methods for spoilage detection

Chapter 8: Packaging-flavour interactions

  • Factors affecting flavour absorption
  • The role of the food matrix
  • The role of differing packaging materials
  • Flavour modification and sensory quality
  • Case study: packaging and lipid oxidation
  • Modelling flavour absorption
  • Packaging-flavour interactions and active packaging

Chapter 9: Moisture regulation

  • Silica gel
  • Clay
  • Molecular sieve
  • Humectant salts
  • Irreversible adsorption
  • Planning a moisture defense

Part 2: Developments in Modified Atmosphere Packaging (MAP)

Chapter 10: Novel MAP applications for fresh-prepared produce

  • Novel MAP gases
  • Testing novel MAP applications
  • Applying high O MAP

Chapter 11: MAP, product safety and nutritional quality

  • Carbon dioxide as an antimicrobial gas
  • The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes
  • The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp
  • The effect of MAP on the nutritional quality of non-respiring food products
  • The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoids
  • The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates

Chapter 12: Reducing pathogen risks in MAP-prepared produce

  • Measuring pathogen risks
  • Factors affecting pathogen survival
  • Improving MAP to reduce pathogen risks

Chapter 13: Detecting leaks in modified atmosphere packaging

  • Leakage, product safety and quality
  • Package leak detection during processing
  • Package leak indicators during distribution

Chapter 14: Combining MAP with other preservation techniques

  • Combining MAP with other preservation techniques
  • Heat treatment and irradiation
  • Preservatives
  • Low temperature
  • Other techniques
  • Consumer attitudes

Chapter 15: Integrating MAP with new germicidal techniques

  • Ultra violet radiation
  • Ozone
  • Integration with MAP

Chapter 16: Improving MAP through modelling

  • Modelling principles and methods
  • Current MAP-related models
  • Dedicated models
  • Applying models to improve MAP
  • The advantages and disadvantages of models

Part 3: Novel packaging and particular products

Chapter 17: Active packaging in practice: meat

  • Control of product appearance
  • Control of flavour, texture and other characteristics
  • Delaying microbial spoilage
  • The effects of temperature on storage life
  • MAP technology for meat products
  • Controlled atmosphere packaging for meat products
  • Future trends in active packaging for raw meats

Chapter 18: Active packaging in practice: fish

  • The microbiology of fish products
  • Active packaging: atmosphere modifiers
  • Active packaging: water control
  • Active packaging: antimicrobial and antioxidant applications
  • Active packaging: edible coatings and films
  • Active packaging: taint removal
  • Intelligent packaging applications

Chapter 19: Active packaging and colour control: the case of meat

  • Packaging and storage factors affecting colour stability
  • Modelling the impact of modified atmosphere packaging
  • Pre and post-slaughter factors

Chapter 20: Active packaging and colour control: the case of fruit and vegetables

  • Colour changes and stability in fruits and vegetables
  • Colour measurement
  • Processes of colour change
  • Colour stability and modified atmosphere packaging
  • Combining low oxygen, high carbon dioxide and other gases

Part 4: General issues

Chapter 21: Optimising packaging

  • Issues in optimising packaging
  • The VTT Precision Packaging Concept
  • Examples of food packaging optimisation
  • Conclusion: improving decision-making

Chapter 22: Legislative issues relating to active and intelligent packaging

  • Initiatives to amend EU legislation: European report
  • Initiatives to amend EU legislation: Nordic report
  • Current EU legislation and recommendations for change
  • Food contact materials
  • Food additives
  • Food flavouring
  • Biocides and pesticides
  • Food hygiene
  • Food labelling, weight and volume control
  • Product safety and waste

Chapter 23: Recycling packaging materials

  • The recyclability of packaging plastics
  • Improving the recyclability of plastics packaging
  • Recycling technology
  • Testing the safety and quality of recycled material
  • Sources of further information and advice

Chapter 24: Green plastics for food packaging

  • The problem of plastic packaging waste
  • The range of biopolymers
  • Developing novel biodegradable materials
  • Legislative issues
  • Current applications

Chapter 25: Integrating active packaging, storage and distribution

  • The supply chain for perishable foods
  • The role of packaging in the supply chain
  • Creating integrated packaging, storage and distribution: alarm systems and TTIs
  • Traceability: radio frequency identification

Chapter 26: Testing consumer responses to new packaging concepts

  • New packaging techniques and the consumer
  • Special problems in testing responses to new packaging
  • Methods for testing consumer responses
  • Consumer attitudes towards active and intelligent packaging
  • Consumers and the future of active and intelligent packaging

Chapter 27: MAP performance under dynamic temperature conditions

  • Defining MAP performance
  • Temperature control and MAP performance
  • The impact of dynamic temperature conditions on MAP performance
  • Maximising MAP performance

Index

click here to see books • videos • cd-roms of related interest

ORDER NOW

Novel Food Packaging Techniques
edited by Raija Ahvenainen
590 pages • $333.95 + shipping

Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services