Novel Food Packaging Techniques

Annotation With its distinguished international team of contributors, Novel food packaging techniques summarises the key developments in the field. The first part of the book discusses general issues such as packaging design, consumer attitudes to novel packaging and the legislative context. Part 2 looks at new techniques such as the use of oxygen and other scavengers, freshness indicators and antimicrobial packaging. The final part of the book discusses packaging materials and considers how packaging can be used with other preservation techniques to improve the quality of particular foods. CONTENTS Part 1 Types and roles of active and intelligent packaging: active and intelligent packaging: an introduction; Oxygen, ethylene and other scavengers; Antimicrobial food packaging; Non-migratory bioactive polymers (NMBP) in food packaging; Time-temperature indicators (TTIs); The use of freshness indicators in packaging; Packaging-flavour interactions; Moisture regulation. Part 2 Developments in modified atmosphere packaging (MAP): Novel MAP applications for fresh-prepared produce; MAP, product safety and nutritional quality; Reducing pathogen risks in MAP-prepared produce; Detecting leaks in modified atmosphere packaging; Combining MAP with other preservation techniques; Integrating MAP with new germicidal techniques; Improving MAP through conceptual models. Part 3 Novel packaging and particular products: Active packaging in practice: meat; fish; Active packaging and colour control: the case of meat; The case of fruit and vegetables. Part 4 General issues: Optimizing packaging; Legislative issues relating to active and intelligent packaging; Recycling packaging materials; Green plastics for food packaging; Integrating intelligent packaging, storage and distribution; Testing consumer responses to new packaging concepts; MAP performance under dynamic temperature conditions.