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Food Packaging and Preservation

Antimicrobial Materials and Technologies

  • 1st Edition - November 16, 2023
  • Latest edition
  • Editors: Amit K. Jaiswal, Shiv Shankar
  • Language: English

Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their… Read more

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Description

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.

Key features

  • 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

Readership

Academic researcher, scientists and industries professionals working in the area of food technology, materials science, nanotechnology and polymer science who are working towards the development of novel antimicrobial materials and technologies for food packaging and preservation, University students (undergraduate and postgraduate) studying food science and technology and bio-nanotechnology as a part of their higher studies

Table of contents

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 fish and other marine 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. 3D printing of anti-microbial agents for food packagingSection 3. Novel non-thermal technology for food preservation11. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis12. Gamma and electron beam for food processing13. Cold Plasma Treatment in Food Packaging: Effects on Material Properties, Sterilization, and Safety Considerations14. Current development in ozone-based food preservation15. Pulsed electric field in food processing16. Electromagnetic radiation in food processing17. Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination18. Microwave heating in food processing

Product details

  • Edition: 1
  • Latest edition
  • Published: November 16, 2023
  • Language: English

About the editors

AJ

Amit K. Jaiswal

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal’s research focuses on converting lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing.
Affiliations and expertise
Lecturer, School of Food Science and Environmental Health, Technological University Dublin (TU Dublin) - City Campus, Dublin, Ireland

SS

Shiv Shankar

Dr. Shiv Shankar currently works as a lecturer of food engineering in the School of Food Science and Environmental Health at Technological University Dublin (TU Dublin) - City Campus, Ireland. He has received his B.Sc. degree in Agriculture from Banaras Hindu University, Varanasi, India; M.Sc. degree in Molecular Biology and Biotechnology from Indian Agricultural Research Institute, New Delhi, India; and Ph.D. degree in Biotechnology from National Chemical Laboratory, University of Pune, India. Before joining TU Dublin, Dr. Shankar has worked as research associate in Canada, research professor in South Korea, Postdoctoral fellow in Thailand and Australia for several years.
Affiliations and expertise
Senior Scientist in the Department of Plant Agriculture, University of Guelph, Ontario, Canada

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