(PDF) Food Packaging and Preservation By Alexandru Mihai Grumezescu

This is the PDF eBook version for Food Packaging and Preservation By Alexandru Mihai Grumezescu

Table of Contents

Foreword
Series Preface
Preface for Volume 9: Food Packaging and Preservation
Chapter 1: Basic and Applied Concepts of Edible Packaging for Foods
Abstract
1. Introduction
2. Natural Polymers Based Edible Films and Coatings
3. Edible Packaging: A Vehicle for Functional and Bioactive Compounds
4. Food Surface Properties for Edible Packaging Application
5. Edible Packaging for Food Application
6. Regulatory Aspects and Commercialization of Edible Packaging
7. Properties, Production, and Processing of Edible Packaging
Chapter 2: New Food Packaging Systems
Abstract
1. Introduction
2. Active Packaging
3. Intelligent Packaging
4. Physicochemical Properties
5. Applications
6. Conclusions
Acknowledgment
Chapter 3: Active Food Packaging From Botanical, Animal, Bacterial, and Synthetic Sources
Abstract
1. Introduction
2. Active Packaging Based on Polymers From Botanical Sources
3. Active Packaging Based on Polymers From Animal Sources
4. Active Packaging Based on Polymers From Bacterial Sources
5. Active Packaging Based on Synthetic Biodegradable Polymers
6. Concluding Remarks
Acknowledgments
Chapter 4: Powerful Solution to Mitigate the Temperature Variation Effect: Development of Novel Superinsulating Materials
Abstract
1. Introduction
2. Polymer Foams
3. Biopolymer Foams
4. Aerogels
5. Conclusions and Future Trends
Chapter 5: Report on Edible Films and Coatings
Abstract
1. Introduction
2. The Application of Edible Coatings and Films on Different Food Materials
3. Different Preservative Methods and Their Disadvantages
4. Brief on Different Methods of Application of Edible Coatings and the Different Types of Edible Coating Materials
5. Factors Affecting on the Edible Films and Coatings
6. Brief on Edible Films
7. The Active Ingredients Incorporated Into Edible Films and Coatings
8. Nanotechnology in the Edible Packaging
9. Problems Associated With Edible Packaging System
10. Future Remarks
11. Conclusions
Chapter 6: Antioxidant Polymers for Food Packaging
Abstract
1. Introduction
2. Noncovalent Incorporation of Antioxidants in Polymer Packaging Materials
3. Covalent Modification of Polymeric Packaging Materials With Antioxidant
4. Antioxidant Nanocomposites in Food Packaging
Chapter 7: Polysaccharide Nanobased Packaging Materials for Food Application
Abstract
1. Introduction
2. Polysaccharide-Based Packaging Materials
3. Nanostructural Material for Polysaccharide Nanobased Packaging Materials
4. Preparation Techniques for Polysaccharide Nanobased Films
5. Properties of Polysaccharide Nanobased Films
6. Application of Polysaccharide Nanobased Packaging Materials
7. Safety and Related Regulations
8. Future Trends
Chapter 8: Bio-Based Nanocomposites for Food Packaging and Their Effect in Food Quality and Safety
Abstract
1. Food Packaging
2. Nanotechnology in Food Packaging
3. Bio-Based Nanocomposites for Food Packaging
4. Bio-based Nanocomposite Packaging for Food Safety and Quality
5. Commercial Applications
6. Risk and Regulation
7. Future Perspectives
Acknowledgments
Chapter 9: Biodegradable Films: An Alternative Food Packaging
Abstract
1. Introduction
2. Biodegradable Polymers
3. Raw Material Utilized of Preparation of Biodegradable Films
4. Film Production Methods
5. Evaluation of Biodegradable Films
6. Use of Biodegradable Films as Food Packaging
Chapter 10: Recent Trends in Active, Smart, and Intelligent Packaging for Food Products
Abstract
1. Introduction
2. The Objectives of Packaging
3. Intelligent Packaging
4. Active Packaging
5. Radio-Frequency Identification (RFID)
6. Biobased Nanocomposites
7. Conclusions
Chapter 11: New Materials for the Aging of Wines and Beverages: Evaluation and Comparison
Abstract
1. Oak Barrels as an Active Container for Aging Wines
2. Wood as a Natural Material Permeable to Oxygen
3. Natural Materials Permeable to Oxygen: Ceramics, Earthenware, and Concrete
4. Synthetic Alternatives to Oakwood
5. Comparison Between Barrels and Alternative Systems
6. Conclusions
Acknowledgments
Chapter 12: Natural Antimicrobial Agents for Food Biopreservation
Abstract
1. Introduction
2. Antimicrobial Agents Derived From Microorganisms
3. Antimicrobial Agents Derived From Animals
4. Antimicrobial Agents of Plant Origin
5. Future Prospects and Recommendations
Chapter 13: Dairy Whey Protein-Based Edible Films and Coatings for Food Preservation
Abstract
1. Introduction
2. Properties of DW Protein Edible Films
3. DW Protein Film Applications
4. Concluding Remarks and Future Trends
Chapter 14: Polymers for Modified Atmosphere Packaging Applications
Abstract
1. Introduction
2. Polymers
3. Multilayer Packaging
4. New Techniques
5. Applications of Polymers for MAP
6. Recent Developments in MAP-Type Research and Application
7. Conclusions
Chapter 15: Using Laccases for Food Preservation
Abstract
1. Introduction
2. Production of Laccases
3. Formulation of the Biocatalyst
4. Biotechnology of Laccases in Relation to Food Industry: Food Preservation and Improved Food Qualities
5. Conclusions and Perspectives
Index