Releasing Systems in Active Food Packaging by Seid Mahdi Jafari
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Home > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > Bacteriology (non-medical) > Releasing Systems in Active Food Packaging
Releasing Systems in Active Food Packaging

Releasing Systems in Active Food Packaging


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About the Book

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 (e.g. Heat/cold Emitters and temperature control packaging;

phase change materials)

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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Product Details
  • ISBN-13: 9783030902988
  • Publisher: Springer Nature Switzerland AG
  • Binding: Hardback
  • Language: English
  • Returnable: N
  • Sub Title: Preparation and Applications
  • Width: 156 mm
  • ISBN-10: 3030902986
  • Publisher Date: 03 Feb 2022
  • Height: 234 mm
  • No of Pages: 532
  • Spine Width: 29 mm
  • Weight: 965 gr

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Releasing Systems in Active Food Packaging
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