Food Packaging and Preservation: Antimicrobial Materials and Technologies

Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products. Thoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies Covers nanomaterials, natural extracts and their usage in micro and nanoemulsion form Examines non- thermal processing methods and their combinations for food packaging and food preservation INDICE: Section 1. Antimicrobial materials for food packaging and preservation1. Microbial contamination of food2. Antimicrobial nanoparticles in food preservation3. Biopolymer-based antimicrobial nanocomposite material for food packaging and preservation4. Plastic and bioplastic-based nanocomposite material for food packaging and preservation5. Impact of nanoparticles on meat and dairy products6: Impact of nanoparticles on fruits and vegetables productsSection 2. Natural antimicrobials for food packaging and preservation7. Novel food packaging systems with antimicrobial agents from microbial source8. Antimicrobial agents from herbs and spices for food packaging applications9. Natural antimicrobials from fruits and plant extract for food packaging and preservation10. Novel packaging materials containing antimicrobial agents from animal sourceSection 3. Novel non-thermal technology for food preservation11. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis12. Recent advances in food irradiation13. Cold plasma technology for food packaging and preservation14. Current development in ozone-based food preservation15. Pulsed electric field in food processing

• ISBN: 978-0-323-90044-7
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 344
• Fecha Publicación: 01/11/2022
• Nº Volúmenes: 1
• Idioma: Inglés