Releasing systems in active food packaging : preparation and applications / Seid Mahdi Jafari, Ana Sanches Silva, editors.
Jafari, Seid Mahdi, editor.; Silva, Ana Sanches, editor.
2022
TP374 .R45 2022
Available Online

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Title
Releasing systems in active food packaging : preparation and applications / Seid Mahdi Jafari, Ana Sanches Silva, editors.
ISBN
9783030902995 (electronic bk.)
3030902994 (electronic bk.)
9783030902988
3030902986
DOI
https://doi.org/10.1007/978-3-030-90299-5
Published
Cham : Springer, [2022]
Copyright
©2022
Language
English
Description
1 online resource : illustrations (some color).
Item Number
10.1007/978-3-030-90299-5 doi
Call Number
TP374 .R45 2022
Dewey Decimal Classification
664/.09
Summary
Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.
Note
Includes index.
Access Note
Access limited to authorized users.
Digital File Characteristics
text file PDF
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed February 16, 2022).
Added Author
Jafari, Seid Mahdi, editor.
Silva, Ana Sanches, editor.
Series
Food bioactive ingredients.
Available in Other Form
Print version: 9783030902988
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
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Part 1: Overview and future perspectives of active food packaging
Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and future trends
Part 2. Releasing systems in active food packaging
Chapter 2. Emitters of antimicrobials
Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants)
Chapter 4. Emitters of essential oils
Chapter 5. Emitters of Flavours, Colorants, other Food ingredients
Chapter 6. Temperature control emitters
Part 3: Preparation and effectiveness of releasing systems in active food packaging
Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems
Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active packaging
Chapter 9. Effectiveness and release studies of bioactive releasing systems
Chapter 10. Preparation of Edible active coating systems for food purposes
Part 4. Application of releasing active packaging in different food categories
Chapter 11. Meat products
Chapter 12. Dairy products
Chapter 13. Beverages
Chapter 14. Cereals and cereal based products
Chapter 15. Fruits and vegetables
Chapter 16. Oils and fats.

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