A comprehensive overview of the new technologies in food packaging of fruits and vegetables, emphasizing new commercially available packaging technologies. It covers the mechanical, physical, and permeability properties and recent developments in biopolymers.
A comprehensive overview of the new technologies in food packaging of fruits and vegetables, emphasizing new commercially available packaging technologies. It covers the mechanical, physical, and permeability properties and recent developments in biopolymers.
Kirtiraj K. Gaikwad, PhD, is an Assistant Professor in the Department of Paper Technology, IIT Roorkee, India. He is a fellow of the Linnean Society of London, UK. Before joining IIT Roorkee, he worked as a postdoctoral fellow at Ecole Polytechnic de Montreal, Canada. He has mainly worked in the field of food packaging technology. Dr. Gaikwad has published 70 research papers in SCI-indexed journals, international patents, and book chapters, and he co-authored the book Food Packaging System. Dr. Gaikwad has received several national and international awards for his work as well as several grants from DST, SERB, and UCOST funding agencies to carry out his research projects. Suman Singh, PhD, is an Assistant Professor at VCSG Uttarakhand University of Horticulture and Forestry, Dehradun, India. Dr. Singh worked as a postdoctoral fellow at Yonsei University, South Korea, and mainly worked on active packaging materials (antimicrobial, scavenger, and temperature-sensitivity materials) for the delivery of high-quality, safe, and fresh produce and prolonging the shelf life of fresh produce using packaging. Dr. Singh received several national and international awards, as well as an INSPIRE Fellowship for her PhD program. Dr. Singh has published over 50 research papers in SCI-indexed journals and three book chapters, and she co-authored the book Food Packaging System.
Inhaltsangabe
1. Biopolymers as Packaging Materials for Fresh Produce Applications: Preparation and Properties 2. Physical and Mechanical Properties of Biopolymers Used for Packaging Agricultural Produce 3. Recent Trends in Films and Gases for Modified Atmosphere Packaging of Fresh Produce 4. Natural Antimicrobial Agents for Active Packaging of Fruits and Vegetables 5. Natural Oxygen Scavengers for Maintaining the Quality of Fruits and Vegetables 6. Natural Clay-Based Ethylene Scavengers for Active Packaging of Fruits and Vegetables 7. Natural Antioxidants for Active Packaging for Fresh-Cut Fruits 8. New Smart Packaging Technologies for Monitoring Quality of Agriculture Produce 9. Active Edible Coatings and Films for the Preservation of Quality of Agricultural Produce 10. Protective Packaging for Distribution and Storage of Fruits and Vegetables 11. Package Designing Aspects for Marketing of Fruits and Vegetables 12. Advanced Packaging for Safety and Security of Agriculture Produce in Supply Chain
1. Biopolymers as Packaging Materials for Fresh Produce Applications: Preparation and Properties 2. Physical and Mechanical Properties of Biopolymers Used for Packaging Agricultural Produce 3. Recent Trends in Films and Gases for Modified Atmosphere Packaging of Fresh Produce 4. Natural Antimicrobial Agents for Active Packaging of Fruits and Vegetables 5. Natural Oxygen Scavengers for Maintaining the Quality of Fruits and Vegetables 6. Natural Clay-Based Ethylene Scavengers for Active Packaging of Fruits and Vegetables 7. Natural Antioxidants for Active Packaging for Fresh-Cut Fruits 8. New Smart Packaging Technologies for Monitoring Quality of Agriculture Produce 9. Active Edible Coatings and Films for the Preservation of Quality of Agricultural Produce 10. Protective Packaging for Distribution and Storage of Fruits and Vegetables 11. Package Designing Aspects for Marketing of Fruits and Vegetables 12. Advanced Packaging for Safety and Security of Agriculture Produce in Supply Chain
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