LEADER 05609nam 2200697 a 450 001 9910678147003321 005 20230721004020.0 010 $a1-282-34316-5 010 $a9786612343162 010 $a0-470-75369-2 010 $a0-470-75368-4 035 $a(CKB)1000000000687184 035 $a(EBL)470223 035 $a(OCoLC)609848913 035 $a(SSID)ssj0000309650 035 $a(PQKBManifestationID)11282530 035 $a(PQKBTitleCode)TC0000309650 035 $a(PQKBWorkID)10283490 035 $a(PQKB)10112472 035 $a(MiAaPQ)EBC470223 035 $a(EXLCZ)991000000000687184 100 $a20071116d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSmart packaging technologies for fast moving consumer goods$b[electronic resource] /$fJoseph Kerry, Paul Butler 210 $aChichester, England ;$aHoboken, NJ $cJohn Wiley$dc2008 215 $a1 online resource (360 p.) 300 $aDescription based upon print version of record. 311 $a0-470-02802-5 320 $aIncludes bibliographical references and index. 327 $aSmart Packaging Technologies for Fast Moving Consumer Goods; Contents; Contributors; Preface; 1 Active Packaging of Food; 1.1 Introduction and Background Information; 1.2 Oxygen Scavengers; 1.2.1 ZerO2 ® Oxygen Scavenging Materials; 1.3 Carbon Dioxide Scavengers/Emitters; 1.4 Ethylene Scavengers; 1.5 Ethanol Emitters; 1.6 Preservative Releasers; 1.7 Moisture Absorbers; 1.8 Flavour/Odour Absorbers and Releasers; 1.9 Temperature Control Packaging; 1.10 Temperature Compensating Films; 1.11 Conclusions; References; 2 Active Polymer Packaging of Non-Meat Food Products; 2.1 Introduction 327 $a2.2 Bread and Bakery Products2.2.1 Elimination of Oxygen from Inside the Package: Oxygen Scavengers; 2.2.2 Inhibition of Mould Growth: Ethanol Emitters; 2.2.3 Other Smart Technologies for Bakery Products; 2.3 Fruits and Vegetables; 2.3.1 Slowing Down the Ripening Rate: Ethylene Scavengers; 2.3.2 Control of Gas Concentration: CO2 Controllers; 2.3.3 Other Smart Technologies for Fresh Produce; 2.4 Dairy Products; 2.4.1 Reducing Lactose and Cholesterol Content: Enzymatically Active Packages; 2.4.2 Oxygen Scavenging Films for Yoghurt; 2.4.3 Other Smart Technologies for Dairy Products 327 $a2.5 Fish and Seafood2.5.1 Removing Malodorous Compounds: Aldehyde or Aroma Scavengers; 2.5.2 Humidity Absorbers; 2.5.3 Other Smart Technologies for Fish Products; 2.6 Outlook and Future Developments; Acknowledgement; References; 3 Smart Packaging of Meat and Poultry Products; 3.1 Introduction; 3.2 Oxygen Scavengers; 3.3 Carbon Dioxide Scavengers and Emitters; 3.4 Moisture Control; 3.5 Antimicrobial Packaging; 3.6 Sensors; 3.6.1 Gas Sensors; 3.6.2 Fluorescence-based Oxygen Sensors; 3.6.3 Biosensors; 3.7 Indicators; 3.7.1 Integrity Indicators; 3.7.2 Freshness Indicators 327 $a3.7.3 Time-Temperature Indicators3.8 Radio Frequency Identification; 3.9 Potential Future Applications for Smart Packaging with Meat Products; References; 4 Application of Time-Temperature Integrators for Monitoring and Management of Perishable Product Quality in the Cold Chain; 4.1 Introduction; 4.2 Time-Temperature Integrators; 4.3 Cold Chain Management; Acknowledgement; References; 5 Smart Packaging Technologies for Fish and Seafood Products; 5.1 Introduction; 5.2 What are the Parameters of Fish Quality?; 5.3 Mechanisms of Fish Spoilage; 5.4 On-pack Quality Indicators 327 $a5.5 Time-Temperature Integrators5.6 Food Quality Indicators; 5.7 Overview: TTI versus FQI; 5.8 Modified Atmosphere Packaging (MAP); 5.9 Conclusion; Acknowledgement; References; 6 Antimicrobial Packaging for Food; 6.1 Background of Antimicrobial Packaging Systems for Food; 6.2 Governmental Encouragement; 6.3 Demand for Antimicrobial and Disinfectant Chemicals in the US Market; 6.4 History of Antimicrobial Packaging in Industry; 6.5 Antimicrobial Agents in Use for Commercialization; 6.6 Mechanism of Antimicrobial Packaging Systems 327 $a6.6.1 Incorporation of Antimicrobial Agents into the Polymer Matrix 102 330 $aSmart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain Part 3 focuses on smart packaging for brand protection and enhancement Part 4 centres on smart packaging for user convenience. Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential ap 606 $aFood$xPreservation$xResearch 606 $aConsumer goods$xPacking$xResearch 606 $aRadio frequency identification systems$xResearch 606 $aPackaging machinery$xResearch 606 $aPackaging$xResearch 615 0$aFood$xPreservation$xResearch. 615 0$aConsumer goods$xPacking$xResearch. 615 0$aRadio frequency identification systems$xResearch. 615 0$aPackaging machinery$xResearch. 615 0$aPackaging$xResearch. 676 $a621.381046 676 $a658.5/64 700 $aKerry$b Joseph$0299974 701 $aButler$b Paul$f1942-$01342461 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910678147003321 996 $aSmart packaging technologies for fast moving consumer goods$93065959 997 $aUNINA