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Active Food Packaging

  • Book
  • © 1995

Overview

Editors:
  1. M. L. Rooney

    1. Division of Food Science & Technology, CSIRO, North Ryde, Australia

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-xi
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  2. Overview of active food packaging

    • M. L. Rooney
    Pages 1-37

  3. Ethylene-removing packaging

    • D. Zagory
    Pages 38-54

  4. Design of modified atmosphere packaging for fresh produce

    • K. L. Yam, D. S. Lee
    Pages 55-73

  5. Active packaging in polymer films

    • M. L. Rooney
    Pages 74-110

  6. Edible films and coatings as active layers

    • B. Cuq, N. Gontard, S. Guilbert
    Pages 111-142

  7. Interactive packaging involving sachet technology

    • J. P. Smith, J. Hoshino, Y. Abe
    Pages 143-173

  8. Enzymes as active packaging agents

    • A. L. Brody, J. A. Budny
    Pages 174-192

  9. The history of oxygen scavenger bottle closures

    • F. N. Teumac
    Pages 193-202

  10. Commercial applications in North America

    • S. Sacharow
    Pages 203-214

  11. Time—temperature indicators

    • J. D. Selman
    Pages 215-237

  12. Safety considerations in active packaging

    • J. H. Hotchkiss
    Pages 238-255

  13. Back Matter

    Pages 256-260
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Keywords

About this book

Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. 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. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.

Editors and Affiliations

  • Division of Food Science & Technology, CSIRO, North Ryde, Australia

    M. L. Rooney

Bibliographic Information

  • Book Title: Active Food Packaging

  • Editors: M. L. Rooney

  • DOI: https://doi.org/10.1007/978-1-4615-2175-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1995

  • Hardcover ISBN: 978-0-7514-0191-2Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5910-4Published: 25 September 2012

  • eBook ISBN: 978-1-4615-2175-4Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XI, 260

  • Topics: Food Science

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