Novel Food Packing Techniques

Preliminaries......Page 1
Contents......Page 5
Contributor contact details......Page 13
1 Introduction......Page 19
2 Active and intelligent packaging an introduction......Page 23
3 Oxygen ethylene and other scavengers......Page 40
4 Antimicrobial food packaging......Page 68
5 Non migratory bioactive polymers  NMBP in food packaging......Page 89
6 Time temperature indicators  TTIs......Page 121
7 The use of freshness indicators in packaging......Page 145
8 Packaging flavour interactions......Page 162
9 Moisture regulation......Page 190
10 Novel MAP applications for fresh-prepared produce......Page 207
11 MAP product safety and nutritional quality......Page 226
12 Reducing pathogen risks in MAP-prepared produce......Page 249
13 Detecting leaks in modified atmosphere packaging......Page 294
14 Combining MAP with other preservation techniques......Page 305
15 Integrating MAP with new germicidal techniques......Page 330
16 Improving MAP through conceptual models......Page 355
17 Active packaging in practice: meat......Page 383
18 Active packaging in practice fish......Page 402
19 Active packaging and colour control: the case of meat......Page 419
20 Active packaging and colour control the case of fruit and vegetables......Page 434
21 Optimizing packaging......Page 459
22 Legislative issues relating to active and intelligent packaging......Page 474
23 Recycling packaging materials......Page 512
24 Green plastics for food packaging......Page 534
25 Integrating intelligent packaging, storage and distribution......Page 550
26 Testing consumer responses to new packaging concepts......Page 565
27 MAP performance under dynamic conditions......Page 578
Index......Page 594