LEADER 04201nam 22005775 450 001 9910522555203321 005 20251107172733.0 010 $a3-030-90299-4 024 7 $a10.1007/978-3-030-90299-5 035 $a(MiAaPQ)EBC6882569 035 $a(Au-PeEL)EBL6882569 035 $a(CKB)21069024800041 035 $a(PPN)260829609 035 $a(OCoLC)1295209941 035 $a(DE-He213)978-3-030-90299-5 035 $a(EXLCZ)9921069024800041 100 $a20220202d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aReleasing Systems in Active Food Packaging $ePreparation and Applications /$fedited by Seid Mahdi Jafari, Ana Sanches Silva 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (516 pages) 225 1 $aFood Bioactive Ingredients,$x2661-8966 311 08$aPrint version: Jafari, Seid Mahdi Releasing Systems in Active Food Packaging Cham : Springer International Publishing AG,c2022 9783030902988 320 $aIncludes bibliographical references and index. 327 $aPart 1: Overview and future perspectives of active food packaging -- Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and future trends -- Part 2. Releasing systems in active food packaging -- Chapter 2. Emitters of antimicrobials -- Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants) -- Chapter 4. Emitters of essential oils -- Chapter 5. Emitters of Flavours, Colorants, other Food ingredients -- Chapter 6. Temperature control emitters -- Part 3: Preparation and effectiveness of releasing systems in active food packaging -- Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems -- Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active packaging -- Chapter 9. Effectiveness and release studies of bioactive releasing systems -- Chapter 10. Preparation of Edible active coating systems for food purposes -- Part 4. Application of releasing active packaging in different food categories -- Chapter 11. Meat products -- Chapter 12. Dairy products -- Chapter 13. Beverages -- Chapter 14. Cereals and cereal based products -- Chapter 15. Fruits and vegetables -- Chapter 16. Oils and fats. 330 $aValuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies. 410 0$aFood Bioactive Ingredients,$x2661-8966 606 $aFood$xMicrobiology 606 $aFood science 606 $aFood Microbiology 606 $aFood Science 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 14$aFood Microbiology. 615 24$aFood Science. 676 $a363.7288 676 $a664.09 702 $aJafari$b Seid Mahdi 702 $aSilva$b Ana Sanches 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910522555203321 996 $aReleasing systems in active food packaging$92917803 997 $aUNINA