Food Packaging and Preservation

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.

Presents cutting technologies and approaches utilized in current and future food preservation for both food and beveragesOffers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foodsFeatures techniques to ensure the safe use of foods for longer periods of timeProvides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

1. Basic and Applied Concepts of Edible Packaging for Foods
2. New food packaging systems
3. Active food packaging from botanical, animal, bacterial and synthetic sources
4. Powerful solution to mitigate the temperature variation effect: development of novel super-insulating materials
5. Report on edible films and coatings
6. Antioxidant polymers for food packaging
7. Polysarccharide Nanobased Packaging Materials for Food Application
8. Bio-based nanocomposites for food packaging and their effect in food quality and safety
9. Biodegradable films: An alternative food packaging
10. Recent Trends in active, smart and intelligent packaging for food products
11. New materials for the aging of wines and beverages. Evaluation and comparison
12. Natural antimicrobial agents for food biopreservation with future prospects
13. Dairy whey protein-based edible films and coatings for food preservation
14. Polymers for Modified Atmosphere Packaging Applications
15. Using laccases for food preservation