Hugendubel.info - Die B2B Online-Buchhandlung 

Merkliste
Die Merkliste ist leer.
Bitte warten - die Druckansicht der Seite wird vorbereitet.
Der Druckdialog öffnet sich, sobald die Seite vollständig geladen wurde.
Sollte die Druckvorschau unvollständig sein, bitte schliessen und "Erneut drucken" wählen.

Active Food Packaging

BuchKartoniert, Paperback
260 Seiten
Englisch
Springererschienen am25.09.2012Softcover reprint of the original 1st ed. 1995
Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. Active packaging concepts have often been presented to the food industry with few supporting results of background research.mehr
Verfügbare Formate
BuchGebunden
EUR106,99
BuchKartoniert, Paperback
EUR106,99
E-BookPDF1 - PDF WatermarkE-Book
EUR96,29

Produkt

KlappentextFood packaging materials have traditionally been chosen to avoid unwanted interactions with the food. Active packaging concepts have often been presented to the food industry with few supporting results of background research.
Details
ISBN/GTIN978-1-4613-5910-4
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2012
Erscheinungsdatum25.09.2012
AuflageSoftcover reprint of the original 1st ed. 1995
Seiten260 Seiten
SpracheEnglisch
Gewicht427 g
IllustrationenXI, 260 p.
Artikel-Nr.19020982

Inhalt/Kritik

Inhaltsverzeichnis
1 Overview of active food packaging.- 1.1 Active, intelligent and modified atmosphere packaging.- 1.2 Origins of active packaging.- 1.3 Literature review.- 1.4 Scope for application of active packaging.- 1.5 Physical and chemical principles applied.- 1.6 Implications for other packaging.- 1.7 Limitations of current approaches.- 1.8 Future potential.- 1.9 Regulatory considerations.- References.- 2 Ethylene-removing packaging.- 2.1 The chemistry of ethylene.- 2.2 Deleterious effects of ethylene.- 2.3 Interactions of ethylene and other gases.- 2.4 Ethylene sources in the environment.- 2.5 Commercial applications in packaging.- Acknowledgements.- References.- 3 Design of modified atmosphere packaging for fresh produce.- 3.1 Introduction.- 3.2 Literature review.- 3.3 Feasibility study.- 3.4 Respiration rates.- 3.5 Measurement of respiration rates.- 3.6 Model equations and package requirements.- 3.7 Polymeric films for MAP applications.- 3.8 Concluding remarks.- Nomenclature.- References.- 4Active packaging in polymer films.- 4.1 Introduction.- 4.2 Oxygen scavenging.- 4.3 Moisture control films.- 4.4 Removal of taints and food constituents.- 4.5 Ingredient release.- 4.6 Permeability modification.- 4.7 Current use commercially.- 4.8 Regulatory and environmental impacts.- References.- 5 Edible films and coatings as active layers.- 5.1 Introduction.- 5.2 Use of edible active layers to control water vapor transfer.- 5.3 Use of edible active layers to control gas exchange.- 5.4 Modification of surface conditions with edible active layers.- 5.5 Conclusion.- Acknowledgements.- References.- 6 Interactive packaging involving sachet technology.- 6.1 Introduction.- 6.2 Oxygen absorbents.- 6.3 Ethanol vapor.- 6.4 Conclusion.- References.- 7 Enzymes as active packaging agents.- 7.1 Enzymes.- 7.2 Potential roles of enzymes in active packaging.- 7.3 History.- 7.4 Oxygen removal.- 7.5 Antimicrobial effects.- 7.6 Time-temperature integrator-indicators.- 7.7 Lactose removal.- 7.8 Cholesterol removal.- References.- 8 The history of oxygen scavenger bottle closures.- 8.1 Background.- 8.2 Oxygen measurements.- 8.3 Oxygen scavenger liners.- 8.4 The effect of scavenging closures on beer flavor.- 8.5 The advantages of oxygen control bottles.- 8.6 The future of oxygen scavenging closures.- References.- 9 Commercial applications in North America.- 9.1 Packaging overview.- 9.2 Marketplace susceptors.- 9.3 Application of temperature indicator to microwaveable packaging.- 9.4 Active packaging - produce.- 9.5 Oxygen absorber food applications.- 9.6 Other applications.- References.- 10 Time-temperature indicators.- 10.1 Introduction.- 10.2 Indicator systems.- 10.3 Indicator application issues and consumer interests.- 10.4 Chemical indicators for thermal process validation.- 10.5 Conclusions.- References.- 11 Safety considerations in active packaging.- 11.1 Introduction.- 11.2 Packaging and food safety.- 11.3 Passive safety interactions.- 11.4 Active safety interactions.- 11.5 Conclusions.- References.mehr