Buch, Englisch, 826 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 1391 g
Buch, Englisch, 826 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 1391 g
Reihe: Contemporary Food Engineering
ISBN: 978-1-4398-0044-7
Verlag: CRC Press
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation.
For clarity and easy reference, the book is divided into seven convenient sections:
- Principles, Materials, Gases, and Machinery for MAP provides a basic overview of the topic and defines modified atmosphere, controlled atmosphere, and active packaging.
- Safety and Quality Control of MAP Products examines the effect of MAP on various foods and discusses governmental control mechanisms to ensure food safety.
- Applications of MAP in Foods of Animal Origin explores how MAP can be used in fish, meat, poultry and dairy products.
- Applications of MAP in Foods of Plant Origin discusses MAP for cereals, minimally processed vegetables, fruits, and bakery products.
- Other Applications of MAP reviews MAP’s use in ready-to-eat (RTE) foods and coffee, tea, beer, and snack foods.
- Active Packaging and its New Trends examines issues related to nanotechnology and bioactive packaging.
- Consumer Behavior/Sensory Analysis and Legislation covers legislation in the European Union, the United States, and Canada and presents conclusions and new issues on the horizon.
From the very basics (films, gases, techniques, and applications) up to the latest advances (nanotechnology and bioactive compounds), this book covers nearly all issues related to MAP and AP, providing an essential reference for food scientists and engineers, agriculturalists, chemists, and all those on the cutting edge of food packaging.
Zielgruppe
Food packaging scientists, food quality and food safety experts, food processing engineers, food chemists and microbiologists, and FDA and USDA regulatory personnel.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Principles, Materials, Gases, and Machinery for MAP. Principles of MAP and Definitions of MAP, CA, and AP. Materials (Films), Gases, and Machinery (Techniques) for MAP. Safety and Quality Control of MAP Produces. Safety and Quality Control of Modified Atmosphere Packaging Products. Applications of MAP in Foods of Animal Origin. Fish and Seafood. Fresh and Processed Meat and Meat Products. Poultry. Milk and Dairy Products. Applications of MAP in Foods of Plant Origin. Cereals. Minimally Processed Vegetables. Fruits. Implementation of Modified Atmosphere Packaging in the Shelf-Life Extension of Bakery Products. Other Applications of MAP. Ready-to-Eat Foods. Miscellaneous Foods (Coffee, Tea, Beer, Snacks). Active Packaging and Its New Trends. Active and Intelligent Packaging. Adaptations of Food Packaging Trends via Nanotechnology. Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products. Consumer Behavior/Sensory Analysis and Legislation. Sensory Analysis and Consumer Search of MAP Acceptability. EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods. Conclusions and New Trends. Index.
