Active Food Packaging: Principles, Technologies and Innovations, a volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in active packaging for food products. This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. It also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology.
With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.
1. Section I Introduction - p. 1 2. Chapter 1 Introduction to active food packaging—Principles, functions, and evolution - p. 3 3. Chapter 2 Types of active food packaging - p. 45 4. Chapter 3 Advantages and challenges of active food packaging - p. 71 5. Chapter 4 Legal and safety aspects of active packaging - p. 113 6. Chapter 5 Active packaging commercialization, consumer, and market aspects - p. 155 7. Section II Technologies - p. 179 8. Chapter 6 Biodegradable and biobased materials for active food packaging - p. 181 9. Chapter 7 Antimicrobial/Antioxidant agents in active food packaging - p. 225 10. Chapter 8 Moisture absorbers in active food packaging - p. 261 11. Chapter 9 Ethylene scavengers in active food packaging - p. 295 12. Chapter 10 Advanced active packaging technologies for modified atmosphere packaging and controlled release applications - p. 323 13. Section III Innovations and applications - p. 355 14. Chapter 11 Stimuli-responsive materials for active food packaging - p. 357 15. Chapter 12 Active food packaging for shelf-life extension - p. 389 16. Chapter 13 Active food packaging for food safety and quality control - p. 443 17. Chapter 14 Active food packaging for sustainability and waste reduction - p. 467 18. Chapter 15 Nanotechnology in active food packaging - p. 505 19. Chapter 16 Emerging Innovations in Active Food Packaging - p. 533 20. Index - p. 571
Active Food Packaging: Principles, Technologies and Innovations, a volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in active packaging for food products. This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. It also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology.
With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.
1. Section I Introduction - p. 1 2. Chapter 1 Introduction to active food packaging—Principles, functions, and evolution - p. 3 3. Chapter 2 Types of active food packaging - p. 45 4. Chapter 3 Advantages and challenges of active food packaging - p. 71 5. Chapter 4 Legal and safety aspects of active packaging - p. 113 6. Chapter 5 Active packaging commercialization, consumer, and market aspects - p. 155 7. Section II Technologies - p. 179 8. Chapter 6 Biodegradable and biobased materials for active food packaging - p. 181 9. Chapter 7 Antimicrobial/Antioxidant agents in active food packaging - p. 225 10. Chapter 8 Moisture absorbers in active food packaging - p. 261 11. Chapter 9 Ethylene scavengers in active food packaging - p. 295 12. Chapter 10 Advanced active packaging technologies for modified atmosphere packaging and controlled release applications - p. 323 13. Section III Innovations and applications - p. 355 14. Chapter 11 Stimuli-responsive materials for active food packaging - p. 357 15. Chapter 12 Active food packaging for shelf-life extension - p. 389 16. Chapter 13 Active food packaging for food safety and quality control - p. 443 17. Chapter 14 Active food packaging for sustainability and waste reduction - p. 467 18. Chapter 15 Nanotechnology in active food packaging - p. 505 19. Chapter 16 Emerging Innovations in Active Food Packaging - p. 533 20. Index - p. 571
