edited by M. L. Rooney
The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available.
The forms of active packaging have been chosen to respond to various food properties
which are often unrelated to one another. The object of this book is to introduce and consolidate information upon which active packaging concepts are based.
- the first book to provide a detailed, authoritative and practical overview
of active packaging
- all authors, internationally recognized as experts in their field,
provide a world-wide perspective of active food packaging
- unites understanding of the
needs of fresh and processed foods
- provides ideas for packages of increased attractiveness
to customers due either to their novelty or reduced need for food additives
Contents
- Overview of active food packaging
- Ethylene-removing packaging
- Design of modified atmosphere packaging for fresh produce
- Active packaging in polymer films
- Edible films and coatings as active layers
- Interactive packaging involving sachet technology
- Enzymes as active packaging agents
- The history of oxygen scavenger bottle closures
- Commercial applications in North America
- Time-temperature indicators
- Safety considerations in active packaging
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