Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.
1. Food Packaging and Preservation - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright - p. iv 5. Table of Contents - p. v 6. List of contributors - p. ix 7. Preface - p. xi 8. Chapter 1 Microbial contamination of food - p. 3 9. Chapter 2 Antimicrobial nanoparticles in active food packaging applications - p. 21 10. Chapter 3 Biopolymer-based antimicrobial nanocomposite materials for food packaging and preservation - p. 33 11. Chapter 4 Plastic and bioplastic-based nanocomposite materials for food packaging and preservation - p. 53 12. Chapter 5 Impact of nanoparticles on fish and other marine products - p. 67 13. Chapter 6 Novel food packaging systems with antimicrobial agents from microbial source - p. 91 14. Chapter 7 Antimicrobial agents from herbs and spices for food packaging applications - p. 113 15. Chapter 8 Natural antimicrobials from fruits and plant extract for food packaging and preservation - p. 133 16. Chapter 9 3D printing of antimicrobial agents for food packaging - p. 153 17. Chapter 10 Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis - p. 171 18. Chapter 11 Gamma and electron beam for food processing - p. 187 19. Chapter 12 Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations - p. 215 20. Chapter 13 Current development in ozone-based food preservation - p. 235 21. Chapter 14 Pulsed electric field processing: food pasteurization, tissue treatment, and seed disinfection - p. 259 22. Chapter 15 Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination - p. 275 23. Chapter 16 Microwave heating in food processing - p. 299 24. Index - p. 331
Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.
1. Food Packaging and Preservation - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright - p. iv 5. Table of Contents - p. v 6. List of contributors - p. ix 7. Preface - p. xi 8. Chapter 1 Microbial contamination of food - p. 3 9. Chapter 2 Antimicrobial nanoparticles in active food packaging applications - p. 21 10. Chapter 3 Biopolymer-based antimicrobial nanocomposite materials for food packaging and preservation - p. 33 11. Chapter 4 Plastic and bioplastic-based nanocomposite materials for food packaging and preservation - p. 53 12. Chapter 5 Impact of nanoparticles on fish and other marine products - p. 67 13. Chapter 6 Novel food packaging systems with antimicrobial agents from microbial source - p. 91 14. Chapter 7 Antimicrobial agents from herbs and spices for food packaging applications - p. 113 15. Chapter 8 Natural antimicrobials from fruits and plant extract for food packaging and preservation - p. 133 16. Chapter 9 3D printing of antimicrobial agents for food packaging - p. 153 17. Chapter 10 Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis - p. 171 18. Chapter 11 Gamma and electron beam for food processing - p. 187 19. Chapter 12 Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations - p. 215 20. Chapter 13 Current development in ozone-based food preservation - p. 235 21. Chapter 14 Pulsed electric field processing: food pasteurization, tissue treatment, and seed disinfection - p. 259 22. Chapter 15 Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination - p. 275 23. Chapter 16 Microwave heating in food processing - p. 299 24. Index - p. 331
