Research and Markets : Green Plastics for Food Packaging One of the Novel Food Packaging Techniques Available Today
Posted on: Tuesday, 23 August 2005, 18:00 CDT
Research and Markets (http://www.researchandmarkets.com/reports/c23046) has announced the addition of Novel food packaging techniques to their offering
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.
Part 1 discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality.
Part 2 reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality.
Part 3 describes packaging applied in practice to particular products such as meat and fish.
Part 4 covers other key issues such as packaging optimization, the legislative context, sustainable packaging and consumer attitudes.
Novel food packaging techniques will be a standard reference for the food industry in optimizing the use of packaging to improve product safety and quality.
Contents are entitled as follows:
Types and roles of active and intelligent packaging
Active and intelligent packaging: an introduction
R Ahvenainen, VTT Biotechnology, Finland
Oxygen, ethylene and other scavengers
L Vermeiren, L Heirlings, F Devlieghere and J Debevere Ghent University, Belgium
Antimicrobial food packaging
J Han, The University of Manitoba, Canada
Non-migratory bioactive polymers (NMBP) in food packaging
M Steven and J Hotchkiss, Cornell University, USA
Time-temperature indicators (TTIs)
P Taoukis, National University of Athens, Greece
The use of freshness indicators in packaging
M Smolander, VTT Biotechnology, Finland
Packaging-flavour interactions
J Linssen, R van Willige and M Dekker, Wageningen University, The Netherlands
Moisture regulation
T Powers and W Calvo, Multisorb Technologies Inc, USA
Developments in Modified Atmosphere Packaging (MAP)
Novel MAP applications for fresh-prepared produce
B Day, Food Science Australia
MAP, product safety and nutritional quality
M Gil, CEBAS-CSIC, Spain
Reducing pathogen risks in MAP-prepared produce
D O'Beirne and G Francis, University of Limerick, Ireland
Detecting leaks in modified atmosphere packaging
E Hurme, VTT Biotechnology, Finland
Combining MAP with other preservation techniques
J Rosnes, M Sivertsvik and T Skara, NORCONSERV, Norway
Integrating MAP with new germicidal techniques
J Lucas, University of Liverpool, UK
Improving MAP through modelling
N Banks, Zespri Innovation Ltd, New Zealand
Novel packaging and particular products
Active packaging in practice: meat
C Gill, Agriculture and Agri-Food Canada
Active packaging in practice: fish
M Sivertsvik, NORCONSERV, Norway
Active packaging and colour control: the case of meat
M Jakobsen and G Bertelsen, The Royal Veterinary and Agricultural University, Denmark
Active packaging and colour control: the case of fruit and vegetables
P Gomez, National Institute for Agricultural Technology, Argentina
General issues
Optimising packaging
T Lyijynen, E Hurme and R Ahvenainen, VTT Biotechnology, Finland
Legislative issues relating to active and intelligent packaging
N de Kruijf and R Rijk, TNO Nutrition and Food Research, The Netherlands
Recycling packaging materials
R Franz and F Welle, Fraunhofer Institute for Process Engineering and Packaging, Germany
Green plastics for food packaging
J de Vlieger, TNO Industrial Technology, The Netherlands
Integrating active packaging, storage and distribution
T Jarvi-Kaariainen, Association of Packaging Technology and Research, Finland
Testing consumer responses to new packaging concepts
L Lahteenmaki and A Arvola, VTT Biotechnology, Finland
MAP performance under dynamic temperature conditions
M Hertog, Katholieke Universiteit Leuven, Belgium
For more information visit http://www.researchandmarkets.com/reports/c23046
Source: Business Wire
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