Food Packaging: Innovations and Shelf-Life

ISBN-13: 9780367085742 / Angielski / Twarda / 2019 / 288 str.

Rui M. S. Da Cruz

Opis

This book contains valuable information and novel ideas on recent developments in food packaging and their influence on food quality, food preservation, shelf-life extension, and simulation techniques. The book also reviews the environmental impact and of food packaging, and provides sustainable solutions.

Spis treści

Protective Packaging for Light-sensitive Foods
María Gabriela Passaretti, Mario Daniel Ninago, Marcelo Armando Villar and Olivia Valeria López

Packaging Biodegradability: Trends and Features in Food Industry Application
Olga B. Alvarez-Pérez, Cristian Torres-León, Rene Diaz-Herrera, Rafael Gomes-Araujo, Jorge A. Aguirre-Joya, Janeth M. Ventura-Sobrevilla, Miguel A. Aguilar-González and Cristóbal N. Aguilar

New Trends on Smart and Intelligent Food Packaging
Semih Otles and Buket Yalcin Sahyar

Value-added Utilization of Fruit and Vegetable Pomace in Food Packaging
Jooyeoun Jung

Bio-based Materials Inspired from Brazilian Cerrado Wastes
Ricardo Stefani,Lidyane Mendes Bento and Genilza da Silva Mello

Fish-gelatin and Carob Seed Peel By-product for Developing Novel Edible Films
Irene Albertos Muñoz, Ana Belén Martin-Diana and Daniel Rico

Biodegradable Polymer Blends for Food Packaging Applications
Vijaya K. Rangari, Manik C. Biswas, Boniface J. Tiimob and Chibu Umerah

New Advances in Active Packaging Incorporated with Seaweeds for Food Preservation
Andreia Miranda, João Reboleira, Susana Bernardino and Maria Manuel Gil

Edible Polymers for Shelf-life Extension of Perishables: an Insight into Films and Coatings
Sucheta, Nidhi Budhalakoti and Kartikey Chaturvedi

Future Ventilated Packaging Design: Novel Modelling Approaches and Integrated Multi-criteria Performance
Umezuruike Linus Opara, Alemayehu Ambaw and Tobi Fadiji

O autorze

Rui Cruz holds a PhD in Food Science and Engineering (Catholic University of Portugal) and is an Adjunct Professor in the Department of Food Engineering at the ISE-University of Algarve and researcher at the MeditBio center. He is author of 15 peer-reviewed articles, 12 book chapters, editor of 3 international books and collaborates as a reviewer and member of the editorial board of several international scientific journals such as African Journal of Bacteriology Research, African Journal of Food Science, LWT-Food Science and Technology and International Journal of Food Studies. His area of interest is the application of emerging technologies in food preservation, particularly in the development of new biodegradable packaging systems and the application of new technologies in food processing.