By Jung H. Han
A few novel thermal and nonthermal processing equipment are in energetic study and improvement in undefined, educational and govt laboratories. A key step that should be addressed is tips on how to top package deal commodities processed by means of excessive strain, pulsed electrical fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the therapy with probiotics to most sensible guard the advantages of more desirable product caliber imparted through those rising maintenance technologies.
Packaging for Nonthermal Processing of Food experiences ordinary nonthermal approaches, the features of foodstuff items after nonthermal remedies, and packaging parameters to maintain the standard and improve the foodstuff safeguard of the goods. moreover, the serious position of data carried via packaging fabrics to make a brand new product produced through a unique technique appealing to shoppers is mentioned. Packaging for Nonthermal Processing of meals offers many merits to for delivering the sensible info at the dating among new procedures and packaging fabrics, to academia for developing the basic wisdom, and to regulatory firms for buying deeper figuring out at the packaging necessities for brand new processes.Content:
Chapter 1 Packaging for Nonthermally Processed meals (pages 3–16): Jung H. Han
Chapter 2 The position of energetic Packaging in Nonthermal Processing platforms (pages 17–28): Aaron L. Brody
Chapter three suitable for eating Coatings Containing Bioactive Antimicrobial brokers (pages 29–52): Seacheol Min and John M. Krochta
Chapter four Bio?MAP: Modified?Atmosphere Packaging with organic regulate for Shelf?Life Extension (pages 53–66): James T. C. Yuan
Chapter five Packaging for High?Pressure Processing, Irradiation, and Pulsed electrical box Processing (pages 67–86): Seacheol Min and Q. Howard Zhang
Chapter 6 Packaging for meals handled by means of Ionizing Radiation (pages 87–116): Vanee Komolprasert
Chapter 7 Radio Frequency identity platforms for Packaged meals (pages 117–138): Jung H. Han, Arnold W. Hydamaka and Yicheng Zong
Chapter eight shopper selection: Responses to New Packaging applied sciences (pages 139–186): Kevin C. Spencer and Joan C. Junkus
Chapter nine ecu viewpoint to lively Packaging ? laws, Authorization, and Compliance checking out (pages 187–212): W. D. van Dongen, A. R. de Jong and M. A. H. Rijk
Chapter 10 Packaging for Nonthermal nutrients Processing: destiny (pages 213–226): Jung H. Han
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Extra resources for Packaging for Nonthermal Processing of Food
Institute of Food Technologists Annual Meeting, New Orleans, LA. IFT. Edible Coatings Containing Bioactive Antimicrobial Agents 51 Kussendrager K. D. & A. C. M. van Hooijdonk. 2000. Lactoperoxidase: physico-chemical properties, occurrence, mechanism of action and applications. British Journal of Nutrition. 84: S19–S25. Kuu W. , R. W. Wood & T. J. Roseman. 1992. “Factors inﬂuencing the kinetics of solute release,” in Treatise on Controlled Drug Delivery, edited by A. Kydonieuss, New York: Marcel Dekker, pp.
2000. “Utilization of antimicrobial packaging ﬁlms for inhibition of selected microorganism,” in Food Packaging: Testing Methods and Applications, edited by S. J. Rischs. Washington, DC: American Chemical Society, pp. 17–25. , C. I. G. Tuberoso, B. Pisano, M. Satta, V. Mascia, E. Arzedi & F. Palmas. 1999. In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology. 29: 130–135. Cuppett S. L. 1994. “Edible coatings as carriers of food additives, fungicides and natural antagonists,” in Edible Coatings and Films to Improve Food Quality, edited by J.
J. Harris & J. M. Krochta. 2005. Listeria monocytogenes inhibition by whey protein ﬁlms and coatings incorporating lysozyme. Journal of Food Protection. 68: 2317–2325. , L. J. Harris & J. M. Krochta. 2005a. Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein ﬁlms incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157: H7. Journal of Food Science. 70: M332–M338. , L. J. Harris & J. M. Krochta. 2005b. Inhibition of Salmonella enterica and Escherichia coli O157: H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system.
Packaging for Nonthermal Processing of Food by Jung H. Han