Many factors are relevant in making the proper choice of food
packaging material, including those related to shelf life and
biodegradability. To meet these demands, new processing and
preservation techniques have arisen, most notably modified
atmosphere packaging (MAP) and active packaging (AP). Modified
Atmosphere and Active Packaging Technologies presents an overview
of the current status of MAP and AP, exploring techniques,
methodologies, applications, and relevant legislation.
For clarity and easy reference, the book is divided into seven
convenient sections:
- Principles, Materials, Gases, and Machinery for MAP provides a
basic overview of the topic and defines modified atmosphere,
controlled atmosphere, and active packaging.
- Safety and Quality Control of MAP Products examines the effect
of MAP on various foods and discusses governmental control
mechanisms to ensure food safety.
- Applications of MAP in Foods of Animal Origin explores how MAP
can be used in fish, meat, poultry and dairy products.
- Applications of MAP in Foods of Plant Origin discusses MAP for
cereals, minimally processed vegetables, fruits, and bakery
products.
- Other Applications of MAP reviews MAP s use in ready-to-eat
(RTE) foods and coffee, tea, beer, and snack foods.
- Active Packaging and its New Trends examines issues related to
nanotechnology and bioactive packaging.
- Consumer Behavior/Sensory Analysis and Legislation covers
legislation in the European Union, the United States, and Canada
and presents conclusions and new issues on the horizon.
From the very basics (films, gases, techniques, and
applications) up to the latest advances (nanotechnology and
bioactive compounds), this book covers nearly all issues related to
MAP and AP, providing an essential reference for food scientists
and engineers, agriculturalists, chemists, and all those on the
cutting edge of food packaging.
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