Advances in Sustainable Food Packaging Technology

1. Auflage 2024
ISBN: 978-1-77491-394-9
Verlag: Taylor & Francis Ltd (Sales)

Buch, Englisch, 342 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 658 g

Reihe: Innovations in Agricultural & Biological Engineering

This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality. The book presents novel edible food packaging, nanotechnology-based improvements in food packaging, and biodegradation and bio-based approaches for management of food waste and plastic waste from packaging.

Zielgruppe

Postgraduate

Autoren/Hrsg.

Goyal, Megh R

Birwal, Preeti

Pandey, Anand Kumar

Watharkar, Ritesh Balaso

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

PART 1: EMERGING AND ADVANCED APPROACHES IN PACKAGING OF FOODS 1. Recent Trends in the Food Packaging Industry 2. Novel Food Packaging Technologies: Applications and Prospects 3. Present and Future Scope of Edible Packaging 4. Role of Nanomaterials in Edible Packaging Systems 5. Potential Role of Dyes and Pigments in Intelligent Packaging 6. Role of Bacteriophages in Active Food Packaging PART 2: NANOTECHNOLOGY-BASED IMPROVEMENTS IN FOOD PACKAGING 7. Scope of Nanotechnology in Food Packaging 8. Scope of Nanotechnology in Smart Packaging Systems 9. Potential of Intelligent Packaging for Fermented Dairy Products PART 3: BIODEGRADATION AND BIO-BASED APPROACHES FOR MANAGEMENT OF PLASTIC WASTE 10. Biodegradation of Plastic Waste: Myth or Reality 11. Challenges in Biodegradation of Plastic Waste from Food Packaging 12. Modern Approaches in Food Packaging Waste Management 13. Biobased Food Packaging Materials: Classification, Edible Films, Applications, and Sustainable Approach

Über Autor(innen)

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books. Dr Goyal was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering.

Preeti Birwal, PhD, is a Scientist (processing and food engineering) in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India. She has participated in national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. Dr. Birwal has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions.

Anand K. Pandey, PhD, is an Assistant Professor in the Department of Biotechnology Engineering, Institute of Engineering and Technology, Bundelkhand University, India. He has expertise in bioinformatics, and his research also includes discovery of food nutraceuticals to treat diseases (such as neurodegenerative disorders, cancer, viral, and bacterial infections), animal cell culture, diseased animal modeling, tissue engineering, and immunology. Dr. Pandey has published more than 30 research journal papers and has authored several book chapters.

Ritesh B. Watharkar, PhD, is an Assistant Professor at the College of Management, Agriculture and Food Business Management, MIT-ADT University, India. He was formerly Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, India. He also worked as a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme and as Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology. He has co-edited several books and published several journal articles.