TY  - BOOK
AU  - Kontominas,Michael
TI  - Food packaging: procedures, management, and trends 
SN  - 9781622573196
AV  - TP374 
U1  - 664/.09 23
PY  - 2012///
CY  - Hauppauge, New York
PB  - Nova Science Publishers, Incorporated
KW  - Food
KW  - Packaging
KW  - Aliments
KW  - Conditionnement
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index; FOOD PACKAGING: PROCEDURES, MANAGEMENT AND TRENDS; FOOD PACKAGING: PROCEDURES, MANAGEMENT AND TRENDS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: EFFECT OF IONIZING RADIATIONON POLYMERIC FOOD PACKAGING MATERIALS; ABSTRACT; ABBREVIATIONS; INTRODUCTION; EFFECT OF IRRADIATION ON MAJOR PROPERTIES OF PLASTICS USEDIN FOOD PACKAGING; 1. Effect on Volatiles' Formation (Radiolysis Products) and SensoryProperties of Packaged Product; 2. Effect on Migration Properties; 3. Effect on Mechanical Properties; 4. Effect on Barrier Properties; 5. Regulatory Aspects on the Irradiation of Food Packaging MaterialsCONCLUSION; REFERENCES; Chapter 2: PACKAGING OPTIMIZATION FOR MINIMALLY PROCESSED FRUITAND VEGETABLES; ABSTRACT; 1. INTRODUCTION; 2. MATHEMATICAL APPROACHES APPLIED TO FRESH-CUT PRODUCE; 2.1. Mass Transport Properties; 2.2. Permeability Coefficient of Multilayer Packaging Systems; 2.3. Macro and Micro-perforations Packaging Systems; 2.4. Application of Predictive Models; 3. HEADSPACE GAS EVOLUTION; 3.1. Application of Predictive Models; 4. MOST RELEVANT STRATEGIES TO PROLONG SHELF LIFE OFFRESH-CUT PRODUCE; 5. EDIBLE COATINGS APPLIED TO FRESH-CUT PRODUCE6. POLYMERIC MATERIALS FORPACKAGING FRESH-CUT PRODUCE; 7. MODIFIED HEADSPACE CONDITIONS FORFRESH-CUT PRODUCE; CONCLUSION; REFERENCES; Chapter 3: CHARACTERIZATION OF PLA, PCLAND SODIUM CASEINATE ACTIVE BIO-FILMSFOR FOOD PACKAGING APPLICATIONS; ABSTRACT; INTRODUCTION; EXPERIMENTAL; RESULTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 4: METAL-BASED MICRO AND NANO-COMPOSITESAS ANTIMICROBIALS IN FOOD PACKAGING; ABSTRACT; INTRODUCTION; 1. METAL IONS WITH ANTIMICROBIAL CAPACITY; 1.1. Silver; 1.2. Copper; 1.3. Zinc Oxide; 1.4. Titanium Dioxide; 2. METAL BASED MICRO- AND NANO-COMPOSITES IN FOODPACKAGING2.1. Silver Nanotechnology; 2.2. Silver Exchanged Zeolites; 2.3. Copper Nanotechnology; 2.4. Zinc Oxide; 2.5. Titanium Dioxide; 3. TOXICOLOGY AND LEGISLATION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 5: ALTERNATIVE TECHNIQUEFOR THE QUANTITATIVE DETERMINATIONOF ANTIMICROBIAL ACTIVITYOF ANTIMICROBIAL PACKAGINGFILM CONTAINING LIPOPHILIC MATERIALS; ABSTRACT; 1. INTRODUCTION; 2. NATURAL PLANT EXTRACTS AS ANTIMICROBIALS; 2.1. Betel Oil; 2.2. Cinnamon Oil; 2.3. Clove Oil; 2.4. Fingerroot Oil; 2.5. Galangal Oil; 2.6. Oregano Oil; 2.7. Rosemary Oil2.8. Sweet Basil Oil; 3. TESTING METHODS FOR THE AM ACTIVITY OFLIPOPHILIC MATERIALS; 3.1. Principal Methods; 3.2. Limitation of the Test Methods; 4. AGAR DISC DIFFUSION ASSAY FOR THE AM ACTIVITY OF AMPACKAGING FILMS CONTAINING LIPOPHILIC MATERIALS; 5. VAPOUR DIFFUSION ASSAY AS AN ALTERNATIVE TECHNIQUE FORTHE AM ACTIVITY OF AM PACKAGING FILMS CONTAININGLIPOPHILIC MATERIALS; 5.1. Inoculum Preparation; 5.2. Sample Preparation; 5.3. Experimental Protocol; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 6: ANTIMICROBIAL PACKAGING:LAB DEVELOPMENTSAND POSSIBLE COMMERCIALIZATION
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