Food Packaging: Innovations and Shelf-Life

ISBN-13: 9781032086231 / Angielski / Miękka / 2021 / 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 FoodsMaría Gabriela Passaretti, Mario Daniel Ninago, Marcelo Armando Villar and Olivia Valeria LópezPackaging 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. AguilarNew Trends on Smart and Intelligent Food PackagingSemih Otles and Buket Yalcin SahyarValue-added Utilization of Fruit and Vegetable Pomace in Food PackagingJooyeoun JungBio-based Materials Inspired from Brazilian Cerrado WastesRicardo Stefani,Lidyane Mendes Bento and Genilza da Silva MelloFish-gelatin and Carob Seed Peel By-product for Developing Novel Edible FilmsIrene Albertos Muñoz, Ana Belén Martin-Diana and Daniel RicoBiodegradable Polymer Blends for Food Packaging ApplicationsVijaya K. Rangari, Manik C. Biswas, Boniface J. Tiimob and Chibu UmerahNew Advances in Active Packaging Incorporated with Seaweeds for Food PreservationAndreia Miranda, João Reboleira, Susana Bernardino and Maria Manuel GilEdible Polymers for Shelf-life Extension of Perishables: an Insight into Films and Coatings Sucheta, Nidhi Budhalakoti and Kartikey ChaturvediFuture Ventilated Packaging Design: Novel Modelling Approaches and Integrated Multi-criteria PerformanceUmezuruike 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.