Active Packaging for Food ApplicationsAuthor:
Publisher: CRC Press
Publish date: August 2001
Comprehensive presentation of new and emerging active food packaging technologies Packaging materials and methods for oxygen scavenging, odor control, moisture control, ethylene removal from fresh food, and antimicrobial activity Technologies for antimicrobial films, carbon dioxide emitters, aroma emitters, and odor absorbers Detailed information on individual suppliers' materials and technologies Unique aid in research and development for the improvement of packaged food quality and safety Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.