Skip to main content
Elsevier
View Cart
Your Account

Books in Food packaging

BooksJournals

Safety and Sustainability Aspects of Food Packaging

  • 1st Edition
  • May 1, 2025
  • Swarna Jaiswal + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 4 7 6 8 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 4 7 6 9 - 9
Safety and Sustainability Aspects of Food Packaging is a volume of the Sustainable Food Packaging series and serves as a comprehensive guide to the multifaceted world of food packaging. Organized into three sections, this book covers the foundations of food packaging, sustainable food packaging, and legal and regulatory aspects of food packaging. Section 1 provides an overview of the historical background and current trends in food packaging, different types of food packaging materials, and their properties and applications. Section 2 explores innovative solutions for sustainable packaging materials, packaging optimization, logistics, and carbon footprint reduction, edible and biodegradable food packaging, the environmental impact of food packaging, life cycle analysis, and design for recycling and the circular economy. Section 3 delves into regulatory and legal considerations in food packaging, consumer perception, marketing claims, safety considerations, packaging labelling, compliance, and consumer education. With the growing importance of sustainability and increasing regulatory requirements, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

Antimicrobial Food Packaging

  • 2nd Edition
  • February 1, 2025
  • Jorge Barros-Velazquez
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 7 4 7 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 2 9 - 4
Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods. The book is organized in six parts to include the main backgrounds and frameworks of the topic, types of packaging materials and packaging systems and the migration of packaging elements into food, the most relevant established and emerging technologies for microbial detection in food systems, the development and application of antimicrobial packaging strategies to specific food sectors, and the most promising combinational approaches, also including combinational edible antimicrobial coatings.Useful to a wide audience of researchers, scientists, and students, the new edition brings five new chapters that include the latest information on smart packaging for monitoring food quality, postbiotics in antimicrobial packaging applications, emerging hydrocolloids from food processing waste or novel antimicrobial packaging strategies in dairy products.

Starch-Based Materials in Food Packaging

  • 1st Edition
  • June 14, 2017
  • Marcelo Vilar + 4 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 9 4 3 9 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 2 5 7 - 0
Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use.

Food Packaging

  • 1st Edition
  • September 14, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 2 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 3 - 8
Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds.

Integrating the Packaging and Product Experience in Food and Beverages

  • 1st Edition
  • March 31, 2016
  • Peter Burgess
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 3 5 6 - 5
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 3 6 0 - 2
Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product.

Antimicrobial Food Packaging

  • 1st Edition
  • December 27, 2015
  • Jorge Barros-Velazquez
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 0 7 2 3 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 8 1 0 - 2
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.

Advances in Food and Beverage Labelling

  • 1st Edition
  • November 12, 2014
  • Paul Berryman
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 0 8 5 - 9
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 0 9 3 - 4
Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement.

Plastic Films in Food Packaging

  • 1st Edition
  • December 28, 2012
  • Sina Ebnesajjad
  • English
  • Hardback
    9 7 8 - 1 - 4 5 5 7 - 3 1 1 2 - 1
  • eBook
    9 7 8 - 1 - 4 5 5 7 - 3 1 1 5 - 2
The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage. This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. Plastic Films in Food Packaging offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies. By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging. The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

  • 1st Edition
  • October 19, 2012
  • Nissim Garti + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 1 2 4 - 6
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 5 9 0 - 9
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems.

Advances in Meat, Poultry and Seafood Packaging

  • 1st Edition
  • June 22, 2012
  • Joseph P. Kerry
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 7 5 1 - 8
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 5 7 1 - 8
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.