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Innovations in Food Packaging

Innovations in Food Packaging Book
Author : Jung H. Han
Publisher : Academic Press
Release : 2013-10-03
ISBN : 0123948355
Language : En, Es, Fr & De

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Book Description :

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Food Packaging

Food Packaging Book
Author : Rui M. S. da Cruz
Publisher : CRC Press
Release : 2019-11-11
ISBN : 0429665725
Language : En, Es, Fr & De

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Book Description :

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

Food Packaging

Food Packaging Book
Author : Sanjay Mavinkere Rangappa,Jyotishkumar Parameswaranpillai,Senthil Muthu Kumar Thiagamani,Senthilkumar Krishnasamy,Suchart Siengchin
Publisher : CRC Press
Release : 2020-10-20
ISBN : 1000194353
Language : En, Es, Fr & De

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Book Description :

Food Packaging: Advanced Materials, Technologies, and Innovations is a one-stop reference for packaging materials researchers working across various industries. With chapters written by leading international researchers from industry, academia, government, and private research institutions, this book offers a broad view of important developments in food packaging. Presents an extensive survey of food packaging materials and modern technologies Demonstrates the potential of various materials for use in demanding applications Discusses the use of polymers, composites, nanotechnology, hybrid materials, coatings, wood-based, and other materials in packaging Describes biodegradable packaging, antimicrobial studies, and environmental issues related to packaging materials Offers current status, trends, opportunities, and future directions Aimed at advanced students, research scholars, and professionals in food packaging development, this application-oriented book will help expand the reader’s knowledge of advanced materials and their use of innovation in food packaging.

Sustainable Innovations in Food Packaging

Sustainable Innovations in Food Packaging Book
Author : Teresa De Pilli,Antonietta Baiano,Giuseppe Lopriore,Carlo Russo,Giulio Mario Cappelletti
Publisher : Springer
Release : 2021-08-20
ISBN : 9783030809355
Language : En, Es, Fr & De

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Book Description :

This book explores the latest advances in the sustainable production of packaged foods. Packaging plays an important role in sustainable food production and consumption in industrialized countries, where there is an increasing pressure to reduce the environmental impact of packaged foods. For example, the European Union recommends packaging from renewable sources, with a focus on bio-based materials. Sustainable packaging processes guarantee the reuse of the entire waste material and at the same time avoid the loss of food safety and quality during storage by preventing food-borne diseases and chemical contamination. Furthermore, the dramatic problem of plastic waste accumulation and the conservation of oil and food resources need to be taken into consideration. This book presents eco-friendly packaging strategies to reduce food and plastic waste and address the end-of-life issues of persistent materials. It particularly focuses on the production of biodegradable microbial polymers and the use of by-products and waste from the agricultural and food industries. These strategies promote an innovative and productive waste-based food packaging economy, separating the food packaging industry from fossil reserves and allowing bio-polymers to return to the soil. Lastly, the book covers life-cycle assessment, life-cycle costing, and externality assessment to help readers understand the economical reliability of the innovations presented.

Sustainable Innovations in Food Packaging

Sustainable Innovations in Food Packaging Book
Author : Teresa De Pilli
Publisher : Springer Nature
Release : 2021-09-26
ISBN : 3030809366
Language : En, Es, Fr & De

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Book Description :

Download Sustainable Innovations in Food Packaging book written by Teresa De Pilli, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Leading the Pack

Leading the Pack Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Leading the Pack book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Innovations in Food Technology

Innovations in Food Technology Book
Author : Pragya Mishra,Raghvendra Raman Mishra,Charles Oluwaseun Adetunji
Publisher : Springer
Release : 2020-12-19
ISBN : 9789811561207
Language : En, Es, Fr & De

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Book Description :

This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.

Innovation in Food Engineering

Innovation in Food Engineering Book
Author : Maria Laura Passos,Claudio P. Ribeiro
Publisher : CRC Press
Release : 2016-04-19
ISBN : 9781420086072
Language : En, Es, Fr & De

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Book Description :

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Food Packaging

Food Packaging Book
Author : Gordon L. Robertson
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1439862427
Language : En, Es, Fr & De

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Book Description :

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

International Ryder Conference on Food Packaging Innovations

International Ryder Conference on Food Packaging Innovations Book
Author : Anonim
Publisher : Unknown
Release : 2021-09-26
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download International Ryder Conference on Food Packaging Innovations book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Engineering Third Edition

Handbook of Food Engineering  Third Edition Book
Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Release : 2018-12-19
ISBN : 0429831560
Language : En, Es, Fr & De

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Book Description :

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods Book
Author : Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publisher : CRC Press
Release : 2012-09-24
ISBN : 1439862672
Language : En, Es, Fr & De

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Book Description :

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry. Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, engineering, marketing, regulation, law, finance, sustainability, and management. Focusing on functional foods that have components added—such as omega-3, probiotics, and protein—to provide health benefits, this book presents various aspects of the innovation process. These include consumer insights, trends in developed and developing markets, and technological advances in functional foods and ingredients. It also addresses the key drivers of food industry innovation—affordability, sustainability, and tightening government regulations. Chapters cover characteristics of various markets around the world; consumer perception; food processing, packaging, and ingredients; innovation in functional ingredients; and functional ingredient delivery. Given the importance and challenges of getting functional food products into the marketplace, this book also covers the business aspects of innovation in food science, including marketing, financial implications, and commercial feasibility. Additionally, contributors provide insights into future trends, such as food tourism, nanotechnology, sustainability, and globalization. Bringing together expertise from academia and industry, this text provides an overview of contemporary food science, with wisdom and know-how in both innovation and commercialization, placing functional foods in a broader context for readers.

Food Processing Handbook

Food Processing Handbook Book
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Release : 2012-05-07
ISBN : 3527634371
Language : En, Es, Fr & De

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Book Description :

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods Book
Author : Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1439862699
Language : En, Es, Fr & De

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Book Description :

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

Towards Success in a Competitive Market The Importance of Entrepreneurship and Innovation

Towards Success in a Competitive Market  The Importance of Entrepreneurship and Innovation Book
Author : Marcin Gębarowski,Renata Lisowska
Publisher : Cognitione Foundation for the Dissemination of Knowledge and Science
Release : 2021-09-26
ISBN : 8395108273
Language : En, Es, Fr & De

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Book Description :

The nine papers published in this issue of the Journal of Entrepreneurship, Management and Innovation point to various problems which are important for effective management in a turbulent and dynamically changing contemporary market. The authors of the articles come from universities in the Czech Republic, Italy, the Republic of Moldova, Nigeria, Poland, Taiwan and Ukraine. The scientists present current and original views on issues related to: research & development expenditure and innovation levels in EU countries; the role of innovative entrepreneurship in economic development; the competitiveness of small innovative companies; social networking in family businesses; the connections between socioemotional wealth and competitive advantage of family firms; agrirural entrepreneurial alertness; the assessment of human resources` interactions; the impact of seasonality on employment in tourism; and socio-economic clients’ requirements for food packaging. However, regardless of the subject matter, all the papers indicate an organizational framework and solutions for achieving success in a competitive market. The first article, by Radka MacGregor Pelikánová, addresses R&D expenditure and innovations in the EU, which are the foundations for competitiveness in contemporary economies. The author focuses on the following three essential questions: How much is spent on R&D? How many patentable inventions are filed and succeed, and how many other ideas lead to innovations? Is it possible to imply a potential relationship and what are the trends? The described study entailed secondary data while exploring hard data sources, such as Eurostat and the European Patent Office databases, official or legislative documents, such as Europe 2020, and the academic literature. Furthermore, the author used direct observations, field search and her own experience, gained over 20 years by participating in many patent applications and other instruments protecting future innovations. Answering the questions, it was found that: the 3% threshold will not be met in the larger part of the EU, the number of patent applications and granted patents keep growing along with digitalization, and the possibility of a relationship between these factors and trends exists but is not conclusive or dramatically strong. The research challenge, taken by Radka MacGregor Pelikánová, requires an appreciation that, as she notes, “one of the limitations of the study was caused by the intangible, ephemeral and hardly predictable nature of innovations, and the impossibility to collect and mathematically process all the involved phenomena.” The second paper, written by Rodica Crudu, refers to the importance of entrepreneurship in driving innovation, economic growth and welfare, as well as job creation, and draws attention to the fact that innovation is seen as a driving force in the economic development of nations. Since innovative entrepreneurship has begun to be considered a key factor in modern economic development, finding a prominent place at the core of the European Union’s development strategy – Europe 2020, the author aims to analyse the role of innovative entrepreneurship in the economic development of EU member states by testing a model that captures new or young innovative firms as manifestations of innovative entrepreneurship along with determinants of economic growth rates. The key findings of the paper show that innovative entrepreneurs are more often present in countries with higher development levels and higher incomes, being motivated by the improvement opportunity they see in becoming entrepreneurs. However, a higher degree of entrepreneurship, especially in the creation of new firms, does not substantially contribute to accelerated economic development. This is explained by the variation in the motivation (necessity or improvement-oriented) of entrepreneurs across EU countries. In developed countries, entrepreneurs are most likely to be of Schumpeterian type, while in developing countries most of them are shopkeepers. The presented paper has significant practical implications for decision and policy-making authorities in terms of the possible directions of innovative entrepreneurship policy development, including friendlier and more efficient policies aimed at the creation of new firms and the development of SME-supporting tools. Edward Stawasz, whose paper is based on the results of conducted research, carried out an analysis and evaluation of the importance of selected determinants of competitiveness of small innovative enterprises operating in international markets and using business advice services. The first part of this article is a comprehensive literature review concerning the identification of determinants of competitiveness of small enterprises and the characteristics of motives for using, as well as the areas and effects of using, business advice. The second part of the article presents an analysis of the results of a survey conducted among 67 small, innovative enterprises operating in international markets and at the same time using business advice services, carried out with the use of the CATI method. The conducted analysis has shown that the use of business advice extends the scope of determinants of competitiveness of enterprises operating in international markets. Business advice can be considered an effective factor in improving the competitiveness of enterprises already characterized by high competitiveness, which means that a high level of competitiveness favors the effectiveness of the use of business advice. An important conclusion reached by the author is the existence of a positive relationship between business advice and enterprises’ capacity to absorb business knowledge. Therefore, improving the competitiveness of enterprises requires using business advice and improving the business knowledge absorptive capacity. The focus of the next article, written by Kenneth Chukwujioke Agbim, is the conceptual considerations regarding social networking and family businesses, presented in a review of the contribution of social networking to the financial and non-financial performance of family businesses. Based on an analysis of 55 peer-reviewed, published journal articles, the author identified the most frequently used social networking platforms, the measures of financial performance, the measures and proxies of non-financial performance, and the differences between the financial and non-financial performance. The study proposes the use of both financial and non-financial measures in assessing the performance of family businesses due to their complementary roles. Therefore, the presented research contributes to the family business literature by highlighting the importance of combining financial and non-financial measures in assessing family business performance, indicating that due to the specificity of a family business, its performance should be assessed in such a joint manner. The

Bioactive Food Packaging

Bioactive Food Packaging Book
Author : Anonim
Publisher : Unknown
Release : 2015-11-20
ISBN : 160595117X
Language : En, Es, Fr & De

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Book Description :

Explains bioactive and biobased materials used for food packagingInvestigates migration, controlled release, edible coatings and filmsCovers preservation and safety of many packaged foods This engineering book brings together two of the key strands in food packaging: active packaging and natural, often biobased, components. The text investigates the chemistry, effects and technical incorporation of bioactives into different forms of packaging. Specifically, chapters focus on techniques for impregnating natural substances into conventional and biodegradable food packaging materials with an emphasis on their antioxidant and antimicrobial functions. Oxygen scavengers, plant extracts, essential oils, enzymes, phytochemicals, polysaccharides are investigated. Chapters discuss how bioactives are combined with packaging to suppress microbes and improve the quality of meat, seafood, dairy and cereal products. How bioactives affect packaging development, such as scale-up, fabrication and labeling is discussed, as are European and U.S. regulations.

Food Packaging

Food Packaging Book
Author : Alexandru Grumezescu
Publisher : Academic Press
Release : 2016-11-01
ISBN : 9780128043028
Language : En, Es, Fr & De

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Book Description :

Food Packaging

Food Process Engineering

Food Process Engineering Book
Author : Murlidhar Meghwal,Megh R. Goyal
Publisher : CRC Press
Release : 2016-12-08
ISBN : 131534193X
Language : En, Es, Fr & De

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Book Description :

Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

Innovative Product Packaging How Can Packagings Contribute to the Business Process Marketing and Profit

Innovative Product Packaging  How Can Packagings Contribute to the Business Process  Marketing and Profit  Book
Author : Shruti Choudhary
Publisher : Unknown
Release : 2019-01-29
ISBN : 9783668945395
Language : En, Es, Fr & De

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Book Description :

Doctoral Thesis / Dissertation from the year 2015 in the subject Business economics - Marketing, Corporate Communication, CRM, Market Research, Social Media, grade: A, Sir Padampat Singhania University (Singhania university), course: management, language: English, abstract: The present study aims to know the role of innovative packaging in today's world. There are still many hurdles which hinder the growth of packaging. To overcome this problem this thesis focuses on various strategies that the companies should follow. This study serves to inform the companies that there are still many gaps in proper packaging. On the other hand, the thesis focuses on various other aspects of packaging like innovative packaging trend, customer's preference regarding or specific packaging materials. The purposes of packaging are protection, suspicion, information and conveniences. Innovative packaging not only conserves the food quality but also meaningfully contributes to a business process. Innovative packaging also have secondary functions such as marketing and sales blurb, on the other hand the main job of food packaging is to gain safeguarding and safe supply of food product until consumption. During allocation, the quality of food may deteriorate biologically, chemically and physically. Therefore, a noble and innovative packaging donate to extend the shelf life and preserves the quality of the product. Second it was found that now companies uses packaging as a promotional tool, it become a very significant factor of decision making, new advance technologies are used and implemented by the companies to gain competitive advantage and reduce cost as well as researcher study the attitude and preference level of customer and find the deficiency in existing system so that it help companies to generate more profits. A survey method was employed and the data was drawn from customers, retailers and company executives who were belong to Delhi and Haryana. Data collected from the 730 qu

Food Processing Technology

Food Processing Technology Book
Author : P J Fellows
Publisher : Woodhead Publishing
Release : 2016-10-04
ISBN : 0081005237
Language : En, Es, Fr & De

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Book Description :

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter