Woodhead Publishing Series in Food Science, Technology and Nutrition
Chapter 1: Emerging food packaging technologies: an overview
1.2 Driving forces for innovations in food packaging
1.3 Emerging technologies to improve the sustainability of the food supply system
1.4 Tables for evaluating emerging food packaging technologies
Part I: Developments in active packaging
Chapter 2: Controlled release food and beverage packaging
2.2 Useful terms for controlled release packaging (CRP)
2.3 Scientific evidence to support controlled release packaging (CRP)
2.10 Potential food applications
Chapter 3: Active antimicrobial food and beverage packaging
3.3 Active packaging manufacture and application
3.4 Measurement of antimicrobial activity
3.6 Sources of further information and advice
Chapter 4: Active nanocomposites for food and beverage packaging
4.2 Free radical scavenging nanocomposites
4.3 Oxygen scavenging nanocomposites
4.4 Antimicrobial nanocomposites
Chapter 5: Edible chitosan coatings for fresh and minimally processed foods
5.2 Antimicrobial activity of chitosan
5.3 Antioxidant properties of chitosan
5.4 Emulsification properties of chitosan
5.5 Characterization of chitosan-based film-forming dispersions
5.6 Physicochemical characteristics of chitosan-based coatings
5.7 Antimicrobial activity of chitosan-based coatings
5.8 Application of chitosan coatings to fresh and minimally processed foods
Chapter 6: Flavor-release food and beverage packaging
6.2 Mechanism of flavor release from package to food
6.3 Impact of diffusion in the packaging material on flavor release kinetics
6.4 Practical applications and commercial examples
Chapter 7: Emerging packaging technologies for fresh produce
7.2 Modified atmosphere packaging (MAP)
7.6 Combining different technologies
7.7 Conclusion and future trends
Part II: Intelligent packaging and the consumer/packaging interface
Chapter 8: Intelligent packaging to enhance food safety and quality
8.2 Basic concepts of intelligent packaging (IP)
8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity
8.5 A conceptual framework for an intelligent decision support system
Chapter 9: Radio-frequency identifiction (RFID) for food and beverage packaging applications
9.2 Principles of radio-frequency identification (RFID)
9.3 Applications of radio-frequency identification (RFID) in food and beverage packaging
9.6 Sources of further information and advice
Chapter 10: Advances in freshness and safety indicators in food and beverage packaging
10.2 Principles of freshness and safety indicators in food and beverage packaging
10.3 Current technologies and their limitations
10.6 Sources of further information and advice
11.2 Improved convenience, openability and functionality
11.3 Providing clearer, more effective communication
11.4 Drivers and barriers to adoption
Chapter 12: Tamper-evident food and beverage packaging
12.4 Application of tamper evidence to food and beverage packs
Part III: Developments in packaging materials
Chapter 13: Nanocomposites for food and beverage packaging
13.2 Nanofillers and nanocomposites
13.3 Current commercial application of nanocomposites in food and beverage packaging
13.4 State-of-the-art nanocomposites
Chapter 14: Emerging coating technologies for food and beverage packaging materials
14.2 Coatings for food and beverage packaging applications: from the past to the present
14.3 Driving forces for developments in coating technologies and materials
14.5 Physico-chemical approaches for the development of coating materials
14.6 Nanotechnology and the development of coatings for food and beverage packaging materials
14.7 Active coatings for food and beverage packaging materials
14.8 Applications of the latest developments in coating technologies to improve product quality
Chapter 15: Light-protective packaging materials for foods and beverages
15.3 Improving the light barrier properties of food and beverage packaging materials
15.6 Sources of further information and advice
Chapter 16: Packaging materials for non-thermal processing of food and beverages
16.2 Non-thermal processing of foods and beverages
16.3 Selection of packaging materials for non-thermal processing
Chapter 17: Safety and regulatory aspects of plastics as food packaging materials
17.3 Nanotechnology in food contact materials
17.5 Indian Standards for overall migration
17.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR)
17.7 European Commission Directives on plastic containers for foods
17.8 Specific migration curve of toxic additives
17.9 Recent problems in specific migration
Part IV: Environmentally compatible food packaging
Chapter 18: Eco-design of food and beverage packaging
18.1 Introduction: adding sustainability to packaging functions
18.3 Eco-design of food and beverage packaging
18.4 Case study: 100% compostable packaging of SunChipsĀ® and electronic delivery truck of Frito Lay
Chapter 19: Life cycle assessment (LCA) of food and beverage packaging
19.2 Life cycle assessment (LCA) and sustainability
19.3 Life cycle assessment (LCA) in the food and beverage packaging industry
19.4 Using life cycle thinking to improve the sustainability of food and beverage packaging
Chapter 20: Smarter packaging for consumer food waste reduction
20.1 Food waste: scale of problem
20.2 Sustainability and ecological footprinting
20.3 Sustainability of food waste versus packaging waste
20.4 Food packaging and food waste
21.1 Introduction: rationale and need for biobased food packaging
21.2 The environmental impact of conventional food packaging
21.3 Opportunities for renewable polymers
21.4 Production of biobased food packaging materials
21.5 Hybrid blends and composites
21.7 Assessing the biodegradability of renewable materials in food packaging
21.8 Biodegradable packaging life cycle assessment
21.9 Food safety concerns, applications and adoption by the industry