Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (353 pages)

Ausgabe: First edition.

ISBN: 9780323886208 , 0323886205 , 9780323900447 , 0323900445

Anmerkung: Front Cover -- Food Packaging and Preservation -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Antimicrobial materials for food packaging and preservation -- 1 Microbial contamination of food -- 1.1 Introduction -- 1.2 Microbial contamination of meat -- 1.2.1 Sources of microbial contamination -- 1.2.2 Bacterial pathogens associated with meat and meat products -- 1.2.3 Bacterial spoilage organisms associated with meat and meat products -- 1.3 Microbial contamination of milk and milk products -- 1.3.1 Sources of microbial contamination associated with milk and milk products -- 1.3.2 Bacterial pathogens associated with milk and milk products -- 1.3.3 Spoilage and beneficial organisms associated with dairy products -- 1.4 Microbial contamination of fruits and vegetables -- 1.4.1 Sources of microbial contamination associated with fruits and vegetables -- 1.4.2 Microbial pathogens associated with fruits and vegetables -- 1.4.3 Spoilage microorganisms associated with fruits and vegetables -- 1.5 Conclusion -- References -- 2 Antimicrobial nanoparticles in active food packaging applications -- 2.1 Introduction -- 2.2 Antimicrobial nanoparticles -- 2.2.1 Inorganic nanoparticles -- 2.2.2 Organic nanoparticles -- 2.3 Status on food nanotechnology -- 2.4 Nanotechnology in food processing -- 2.5 Nanotechnology for food packaging -- 2.6 Nanotechnology in food safety -- 2.7 Future prospective and risk associated with nanotechnology -- References -- 3 Biopolymer-based antimicrobial nanocomposite materials for food packaging and preservation -- 3.1 Introduction -- 3.2 Biopolymers and their classification -- 3.2.1 Biopolymers are divided into three broad categories -- 3.2.2 The technical classification of biopolymers has two widely recognized bases -- 3.2.2.1 Based on methods of production -- 3.2.2.2 Based on sources. , 3.3 Biopolymeric nanocomposites -- 3.4 Antimicrobial activity of nanofillers -- 3.5 Antimicrobial biopolymeric nanocomposite films -- 3.5.1 Polysaccharides -- 3.5.1.1 Alginate -- 3.5.1.2 Starch -- 3.5.1.3 Agar -- 3.5.1.4 Cellulose -- 3.5.1.5 Chitin and chitosan -- 3.5.1.6 Carrageenan -- 3.5.1.7 Pullulan -- 3.5.2 Proteins -- 3.5.2.1 Animal-based proteins -- 3.5.2.2 Plant-based proteins -- 3.5.3 Aliphatic polyesters -- 3.6 Safety aspects and future perspectives -- Acknowledgments -- References -- 4 Plastic and bioplastic-based nanocomposite materials for food packaging and preservation -- 4.1 Introduction -- 4.2 Commonly available food packaging materials -- 4.3 Recyclable and recycled plastics -- 4.4 Types of plastic used in packaging -- 4.4.1 Polyethylene -- 4.4.2 Polypropylene -- 4.4.3 Polyethylene terephthalate -- 4.4.4 Polycarbonate -- 4.4.5 Polyvinyl chloride -- 4.4.6 Polystyrene -- 4.5 Nonbiodegradable bioplastics for food packaging -- 4.6 Biodegradable plastics for food packaging -- 4.6.1 Starch-based plastics -- 4.6.2 Chemically synthesized bioplastics -- 4.6.2.1 Polylactic acid -- 4.6.2.2 Polycaprolactone -- 4.6.2.3 Polybutylene succinate -- 4.6.2.4 Polybutylene adipate-co-terephthalate -- 4.6.2.5 Polyvinyl-alcohol -- 4.6.2.6 Polyhydroxyalkanoates -- 4.7 Conclusion -- References -- 5 Impact of nanoparticles on fish and other marine products -- 5.1 Introduction -- 5.2 Fish production -- 5.3 Fish composition -- 5.4 Perishibility of fish -- 5.5 Active packaging -- 5.5.1 Sachets, strips, and labels -- 5.5.2 Directly in polymer matrices (monolayer or multilayer) -- 5.5.2.1 Added to film surface -- 5.6 Antimicrobial active packaging -- 5.7 Compounds used in active food packaging -- 5.7.1 Zinc oxide -- 5.7.2 Titanium dioxide -- 5.7.3 Silver -- 5.7.4 Bioactive compounds -- 5.8 Nanotechnology. , 5.9 Nanostructures in the conservation of fish and other marine products -- 5.9.1 Nanocapsules -- 5.9.2 Nanofibers -- 5.9.3 Nanoemulsions -- 5.9.4 Nanocomposites -- 5.10 Conclusion -- References -- 2 Natural antimicrobials for food packaging and preservation -- 6 Novel food packaging systems with antimicrobial agents from microbial source -- 6.1 Background -- 6.2 Active packaging -- 6.3 Antimicrobial packaging systems -- 6.4 Design of antimicrobial packaging systems -- 6.5 Mechanism of antimicrobial action of the package -- 6.6 Antimicrobial substances from microbial sources -- 6.7 Classification, sources, and inhibitory spectrum -- 6.7.1 Bacteriocins -- 6.7.1.1 Nisin -- 6.7.1.2 Pediocin -- 6.7.1.3 Reuterin -- 6.7.2 Natamycin -- 6.8 Bacteriocins and lipopeptides from Bacillus -- 6.9 ε-Polylysine -- 6.10 Techniques for measuring antimicrobial packaging action -- 6.10.1 In vitro assays in culture media -- 6.10.1.1 Agar-based methods -- 6.10.1.2 Viable cell count method -- 6.10.1.3 Optical density-based methods -- 6.11 Food models -- 6.12 Applications -- 6.13 Regulations -- 6.14 Concluding remarks and future trends -- Acknowledgment -- References -- 7 Antimicrobial agents from herbs and spices for food packaging applications -- 7.1 Background -- 7.2 Herbs and spices in food packaging materials -- 7.3 Antimicrobial agents from herbs and spices in biopolymers -- 7.3.1 Herbs in biopolymers -- 7.3.2 Spices in biopolymers -- 7.4 Antimicrobial agents from herbs and spices in biopolymer/polymer blends -- 7.5 Antimicrobial agents from herbs and spices in synthetic polymer -- 7.5.1 Synthetic polymers -- 7.5.2 Approaches for the synthetic polymers functionalization with antimicrobials -- 7.5.3 Applications of antimicrobial synthetic polymer-based packaging containing active compounds of herbs and spices -- 7.6 Concluding remarks and future trends -- References. , Further reading -- 8 Natural antimicrobials from fruits and plant extract for food packaging and preservation -- 8.1 Introduction -- 8.2 Antimicrobial agents in food packaging -- 8.2.1 Essential oils -- 8.2.1.1 Eugenol -- 8.2.1.2 Vanillin -- 8.2.1.3 Thymol -- 8.2.1.4 Carvacrol -- 8.2.1.5 Citral -- 8.2.1.6 Cinnamaldehyde -- 8.2.2 Plant extracts -- 8.2.2.1 Tannins -- 8.2.2.2 Anthocyanins -- 8.2.2.3 Coumarins -- 8.2.2.4 Allicin -- 8.2.2.5 Alkaloids -- 8.2.2.6 Antimicrobial peptide -- 8.3 Antimicrobial-loaded nanocarriers for food packaging applications -- 8.3.1 Nanoemulsions -- 8.3.2 Nanoliposomes -- 8.3.3 Solid lipid nanoparticles -- 8.3.4 Biopolymeric nanocarriers -- 8.4 Conclusion and future trends -- References -- 9 3D printing of antimicrobial agents for food packaging -- 9.1 Introduction -- 9.2 Understanding microbial surfaces for rationalizing adhesion processes -- 9.3 Conceptualizing "New" materials antimicrobial packaging agents -- 9.4 Bactericidal biomimetic surfaces: clues to modeling antibacterial nanostructured surfaces -- 9.5 Antimicrobial materials: a technological hurdle at the intersection of innovation and materials complexity? -- 9.6 3D printing of antimicrobial materials -- 9.7 Concluding comments -- References -- 3 Novel non-thermal technology for food preservation -- 10 Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis -- 10.1 Introduction -- 10.1.1 Multi-metals nanoparticles -- 10.1.2 Fabrication of Alloy, core/shell, and heterostructured nanoparticles -- 10.1.3 Metal compounds nanoparticles -- 10.1.4 Nanomaterials derived from carbon -- 10.1.5 Nanomaterials derived from polymer -- 10.1.6 Composite nanomaterials -- 10.2 Application of nanoparticles and nanocomposites -- 10.3 Conclusions -- References -- 11 Gamma and electron beam for food processing -- 11.1 Introduction. , 11.2 Food irradiation technologies: gamma and electron-beam -- 11.2.1 Food processing by irradiation -- 11.2.2 Legislation aspects and consumer concerns -- 11.2.2.1 Legislation -- 11.2.2.2 Consumer concerns -- 11.3 Processing effects on nutrients and bioactive -- 11.3.1 Chestnut fruits irradiation -- 11.3.1.1 Chestnut conservation -- 11.3.1.2 Effects on chestnut nutrients and bioactives -- 11.3.2 Edible mushrooms irradiation -- 11.3.2.1 Mushrooms conservation -- 11.3.2.2 Effects on mushroom nutrients and bioactives -- 11.3.3 Dried aromatic and medicinal plants irradiation -- 11.3.3.1 Dried plants conservation -- 11.3.3.2 Effects on dried plants nutrients and bioactives -- 11.4 Concluding remarks -- References -- 12 Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations -- 12.1 Introduction -- 12.2 Plasma -- 12.3 Use of cold plasma in food packaging -- 12.3.1 Impact of cold plasma on food packaging surface sterilization -- 12.3.2 Impact of cold plasma on biopolymer-based packaging materials -- 12.3.3 Impact of cold plasma on modification of food packaging polymers -- 12.4 Effect of cold plasma on packaging properties -- 12.4.1 Surface roughness -- 12.4.2 Contact angle -- 12.4.3 Mechanical properties -- 12.4.4 Thermal properties -- 12.4.5 Water barrier properties -- 12.4.6 Oxygen permeability -- 12.4.7 Antimicrobial properties of cold plasma treated films -- 12.4.8 Biodegradability -- 12.5 Safety of cold plasma for food packaging applications -- 12.6 Conclusion and future perspectives -- References -- 13 Current development in ozone-based food preservation -- 13.1 Introduction -- 13.2 Ozone general aspects and properties -- 13.3 Ozone uses for food safety and quality -- 13.3.1 Use of ozone for microbial inactivation -- 13.3.2 Use of ozone for mycotoxin degradation. , 13.3.3 Use of ozone for storage insects' control.

Sprache: Englisch