Edible Food Packaging: Materials and Processing Technologies
Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
CRC Press, 19 dec. 2017 - 469 pagina's
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging.
The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds.
The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.
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Chapter 3 ProteinBased Films and Coatings
Stability and Applications
A Vehicle for Functional Compounds
Chapter 9 Nanotechnology in Edible Packaging
Chapter 10 Nanostructured Multilayers for Food Packaging by Electrohydrodynamic Processing
Chapter 11 How to Evaluate the Barrier Properties for Edible Packaging of Respiring Products
Chapter 12 Edible Packaging for Fruits and Vegetables
Chapter 13 Edible Packaging for Dairy Products
Chapter 14 Edible Coatings and Films for Meat Poultry and Fish