Practical Guide to Antimicrobial Active Packaging
Practical Guide to Antimicrobial Active Packaging

Author: Rafael Gavara

Publisher: Smithers Pira

Published: 2015-10-13

Total Pages: 278

ISBN-13: 1910242101

DOWNLOAD EBOOK

Antimicrobial packaging systems are those that beneficially interact with the food or with the surrounding environment, inhibiting microorganism growth or reducing their counts to improve the quality and extend the shelf-life of industrially produced foods. They have undoubtedly become a fully accepted alternative to the direct addition of preservatives to foods, with excellent future prospects.This book will help develop a working knowledge and understanding of antimicrobial packaging, it includes a description of the antimicrobial agents most commonly used and their mechanisms of action, the manufacturing methods available to fabricate the active system, the critical parameters to make an effective product and the tools to optimise them, and the various in vitro and in vivo methods for measuring the goodness of the antimicrobial system for validation purposes.The reader will develop the ability to understand why a specific agent is selected for a particular food product, or why a specific polymeric material and manufacturing technology are chosen. The reader will also become familiar with the different procedures for improving the activity of the packaging solution that is being developed and ways of testing its efficacy. This will accelerate the formulation of the active packaging concept, reducing development-time with respect to the trial and error processes common in many literature reports. Finally, it will help to identify the best and most cost-effective solutions. This volume is intended to be a practical guide to antimicrobial packaging and a quick reference for students and researchers from both academia and industry.

Food Packaging Based on Nanomaterials
Food Packaging Based on Nanomaterials

Author: Amparo López-Rubio

Publisher: MDPI

Published: 2019-01-07

Total Pages: 115

ISBN-13: 303897501X

DOWNLOAD EBOOK

This book is a printed edition of the Special Issue "Food Packaging Based on Nanomaterials" that was published in Nanomaterials

Nanostructured Materials for Food Packaging Applications
Nanostructured Materials for Food Packaging Applications

Author: Jissy Jacob

Publisher: Elsevier

Published: 2024-01-10

Total Pages: 700

ISBN-13: 0323995268

DOWNLOAD EBOOK

Nanostructured Materials for Food Packaging Applications brings together the latest advances in the preparation of nanostructured materials with the required properties and performance for food packaging applications. The book begins by summarizing the state-of-the-art, opportunities, challenges and solutions in terms of materials for packaging, while also introducing the polymers and fillers in use, their general characteristics and modifications. This is followed by detailed coverage of characterization techniques, fabrication methods and the possibilities for fully green nanoscale materials. The subsequent chapters focus on specific nanomaterials and nanocomposites for food packaging, covering a broad range of materials, methods, and properties. The final chapters highlight functionalized nanomaterials, intelligent and smart packaging systems, kinetic studies, modelling and simulation, safety assessment, and lifecycle assessment of food packaging materials. This book will be of interest to researchers and advanced students across nanotechnology, polymer science, films, barriers, coatings, packaging, food science, chemistry, and materials science, as well as scientists, engineers, and R&D professionals. - Covers a broad range of nanomaterials and nanocomposites for food packaging applications - Guides the reader through characterization, fabrication methods, properties and analysis - Considers intelligent and smart packaging systems, safety assessment and lifecycle assessment

Antimicrobial Food Packaging
Antimicrobial Food Packaging

Author: Jorge Barros-Velazquez

Publisher: Academic Press

Published: 2015-12-27

Total Pages: 678

ISBN-13: 0128008105

DOWNLOAD EBOOK

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain. - Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science - Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control - Discusses the uses of natural and unnatural compounds for food safety and defense

Bakery Products Science and Technology
Bakery Products Science and Technology

Author: Weibiao Zhou

Publisher: John Wiley & Sons

Published: 2014-06-04

Total Pages: 1374

ISBN-13: 1118792076

DOWNLOAD EBOOK

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Food Safety, Plastics and Sustainability
Food Safety, Plastics and Sustainability

Author: Johannes Karl Fink

Publisher: John Wiley & Sons

Published: 2023-04-26

Total Pages: 436

ISBN-13: 1394175175

DOWNLOAD EBOOK

FOOD SAFETY, PLASTICS AND SUSTAINABILITY A unique book by a well-known polymer scientist on a subject that is trending in plastics engineering. This book focuses on plastics for food safety, materials, chemicals and methods, as well as the applications of these polymers. The book begins with a chapter on food safety. Here, food security and the issues of migration of substances from packaging into the corresponding food, as well as the impact of microplastics on humans and the environment are discussed. In the next chapter, regulations, standards, and specifications are detailed. In another chapter, testing methods, such as risk assessment, freshness testing of food, and food colorants are discussed. In the chapter entitled “Food Packaging”, the methods that can be used for these issues are given as well as the special materials for food packaging. The chapter on materials includes a discussion on nanocomposites, biopolymers, microplastics, and edible films. This is followed by chapters on additives and applications, such as functional food applications. The final chapter covers the identification of the materials, the methods for recycling, plastic waste generation, and post-consumer polyolefins. Three separate indexes ensure a reader/user-friendly experience.

Pharmaceutical Microbiological Quality Assurance and Control
Pharmaceutical Microbiological Quality Assurance and Control

Author: David Roesti

Publisher: John Wiley & Sons

Published: 2020-01-02

Total Pages: 594

ISBN-13: 1119356075

DOWNLOAD EBOOK

Relying on practical examples from the authors’ experience, this book provides a thorough and modern approach to controlling and monitoring microbial contaminations during the manufacturing of non-sterile pharmaceuticals. Offers a comprehensive guidance for non-sterile pharmaceuticals microbiological QA/QC Presents the latest developments in both regulatory expectations and technical advancements Provides guidance on statistical tools for risk assessment and trending of microbiological data Describes strategy and practical examples from the authors’ experience in globalized pharmaceutical companies and expert networks Offers a comprehensive guidance for non-sterile pharmaceuticals microbiological QA/QC Presents the latest developments in both regulatory expectations and technical advancements Provides guidance on statistical tools for risk assessment and trending of microbiological data Describes strategy and practical examples from the authors’ experience in globalized pharmaceutical companies and expert networks

Active Packaging for Food Applications
Active Packaging for Food Applications

Author: Aaron L. Brody

Publisher: CRC Press

Published: 2001-06-08

Total Pages: 244

ISBN-13: 9781420031812

DOWNLOAD EBOOK

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.

Handbook of Food Engineering
Handbook of Food Engineering

Author: Dennis R. Heldman

Publisher: CRC Press

Published: 2018-12-19

Total Pages: 1244

ISBN-13: 0429831560

DOWNLOAD EBOOK

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.