دانلود کتاب Food Packaging: The Smarter Way

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Preface\nContents\nAbout the Editor\n1: Food Packaging Industry: An Introduction\n 1.1 Introduction\n 1.2 Global Food Packaging Market and Sustainability\n 1.3 Sustainable Food Packaging\n 1.4 Technology Developed in the Laboratories X Scale Up to Industries\n 1.5 Final Remarks\n References\n2: Toward Smarter Food Packaging\n 2.1 Introduction\n 2.2 Intelligent Packaging\n 2.2.1 Freshness Indicator\n 2.2.2 Ripeness Indicators\n 2.2.3 Other Indicators and Sensors\n 2.3 Smart Indicator for Food Freshness\n 2.3.1 Single Indicator\n 2.3.2 Dual Indicator\n 2.3.3 Indicator Array\n 2.4 ICT for Smart Packaging\n 2.4.1 Artificial Intelligence\n 2.4.2 IoT\n 2.5 Conclusions\n References\n3: Novel Packaging Development, Assessment and Authentication Using Smart Technologies, Non-invasive Biometric Sensory Tools a...\n 3.1 Introduction\n 3.2 Biometrics in Packaging Assessment\n 3.2.1 Physiological Assessment\n 3.2.2 Emotional Assessment\n 3.2.3 Eye Tracking\n 3.3 Virtual and Augmented Reality\n 3.4 Intelligent Food Packaging\n 3.4.1 Data Loggers\n 3.4.2 QR Codes\n 3.4.3 Chromic Sensors and Indicators\n 3.4.4 Consumer Acceptance of Intelligent Packaging\n 3.5 Artificial Intelligence in Food Packaging\n 3.6 Conclusion\n References\n4: Biodegradable Packaging Materials and Techniques to Improve Their Performance\n 4.1 Introduction\n 4.2 Biopolymers\n 4.2.1 Polysaccharide-Based Films\n 4.2.1.1 Alginate\n 4.2.1.2 Cellulose\n 4.2.1.3 Chitosan\n 4.2.1.4 Gums\n 4.2.1.5 Pectin\n 4.2.1.6 Starch\n 4.3 Protein-Based Films\n 4.3.1 Whey Protein\n 4.3.2 Sodium Caseinate\n 4.3.3 Gelatin\n 4.3.3.1 Fish Gelatin\n 4.3.4 Fish Protein\n 4.3.5 Corn Protein Films\n 4.3.6 Soy Protein Films\n 4.4 Biopolymers Produced by Biotechnological Processes\n 4.4.1 Polylactic Acid (PLA)\n 4.4.2 Polyhydroxyalkanoates and Polyhydroxybutyrate\n 4.5 Techniques for Improving the Performance of Biodegradable Films\n 4.5.1 Blends of Natural Polymers\n 4.5.2 Crosslinking\n 4.5.2.1 Chemical Crosslinking\n 4.5.2.2 Enzymatic Crosslinking\n 4.5.2.3 Plasma Technology\n 4.5.2.4 UV Irradiation\n 4.6 Conclusion\n References\n5: Smart Freshness Indicator for Animal-Based Product Packaging: Current Status\n 5.1 Introduction\n 5.2 Compounds Indicating the Quality of Packaged Animal-Based Products\n 5.2.1 Biogenic Amines\n 5.2.2 Carbon Dioxide\n 5.2.3 Organic Acids\n 5.2.4 Ethanol\n 5.2.5 Sulfuric Compounds\n 5.2.6 Volatile Nitrogen Compounds\n 5.3 Smart Freshness Indicators\n 5.4 Sources of Dye Indicators\n 5.4.1 Chemical Dye Indicators\n 5.4.2 Natural Dye Indicators\n 5.5 Applications of Smart Freshness Indicator\n 5.5.1 Meat Products\n 5.5.2 Poultry Products\n 5.5.3 Fish and Seafood Products\n 5.6 Conclusions\n References\n6: Packaging of Dairy Products: Emerging Strategies\n 6.1 Introduction\n 6.2 Dairy Market Overview\n 6.3 Dairy Product Portfolios and Changing Market Demands\n 6.3.1 Functional Dairy Products\n 6.3.1.1 Nanoceuticals\n 6.3.1.2 Novel Fermented Dairy Products\n 6.3.2 Products Beyond Dairy\n 6.3.2.1 Plant-Based Dairy Alternatives\n 6.4 Dairy Packaging Innovations\n 6.4.1 MAP Packaging\n 6.4.2 Edible Coatings\n 6.4.3 Biodegradable Packaging\n 6.4.4 Biomaterials\n 6.4.5 Nanomaterials\n 6.5 Active Packaging for Dairy Products\n 6.5.1 Active Coatings\n 6.5.1.1 Enzymatic Coatings\n 6.5.1.2 Antimicrobial Nanocoatings\n 6.5.1.3 Essential Oil Coatings\n 6.5.1.4 Bacteriocins\n 6.5.2 Oxygen Scavengers\n 6.6 Intelligent Packaging for Dairy Products\n 6.6.1 Time-Temperature Indicators\n 6.6.2 Freshness Indicators\n 6.6.3 Integrity Indicators\n 6.6.4 Data Carriers\n 6.6.4.1 Graphic Codes\n 6.6.4.2 Radio Frequency Identification\n 6.6.4.3 Near-Field Communication\n 6.6.4.4 Blockchain Technology\n 6.6.5 Sensors\n 6.6.5.1 Nanosensors\n 6.6.5.2 Biosensors\n 6.7 Fraud in the Dairy Sector\n 6.8 Conclusions\n References\n7: Functional Packaging Materials for Fishery Products Applications\n 7.1 Introduction\n 7.2 Overview of Food Packaging Industry\n 7.3 Selection of Packaging Material\n 7.4 Biodegradable Packaging Materials\n 7.5 Smart Functional Packaging Materials\n 7.6 Active Packaging\n 7.6.1 O2- Scavenger\n 7.6.2 Antimicrobial Packaging\n 7.6.3 Antioxidant Release\n 7.6.4 Release or Absorption of Flavours and Odours\n 7.6.5 Time-Temperature Indicators\n 7.6.6 Freshness Indicators\n 7.7 Studies on Functional Packaging Materials\n 7.8 Conclusion\n References\n8: Edible Films and Coatings: Major Challenges and Potential Applications in Food Packaging. A Review\n 8.1 Introduction\n 8.2 Functional Properties of Biopolymers-Based Films and Coatings\n 8.2.1 Mechanical Properties\n 8.2.2 Gas Barrier and Water Vapor Properties\n 8.2.3 Thickness\n 8.2.4 Solubility\n 8.2.5 Organoleptic Properties\n 8.2.6 Antimicrobial Properties\n 8.3 Films and Coatings Applications on Food Products\n 8.3.1 Applications in Fruits and Vegetables\n 8.3.2 Applications in Cheese\n 8.3.3 Applications in Meat\n 8.3.4 Applications in Seafood\n 8.4 Limits of Application\n 8.5 Conclusions\n References\n9: Role of Sensors to Improve Food/Beverage Packaging\n 9.1 Introduction\n 9.2 Sensors: Types and Construction Principles\n 9.3 Physical Sensors/Indicators\n 9.4 Chemical Sensors/Indicators\n 9.5 Electronic Sensors and Data Carriers\n 9.6 Summary\n References\n10: Functional Nanomaterials for Food Packaging Applications\n 10.1 Introduction\n 10.2 Classification of Nanomaterials-Based Food Packaging\n 10.2.1 Physically Improved Nanomaterials-based Food Packaging\n 10.2.2 Nano-Coatings\n 10.2.3 Nano Surface Biocide\n 10.2.4 Nano-Laminates\n 10.2.5 Nano-Clays\n 10.3 Biochemical Improved Nanomaterials-Based Food Packaging\n 10.3.1 Starch-Based Functional Natural Nanomaterials\n 10.3.1.1 PLA (Polylactic Acid)-Based Functional Nanomaterials\n 10.3.1.2 PHB (Polyhydroxybutyrate)-Based Functional Nanomaterials\n 10.3.1.3 Polycaprolactone-Based Functional Nanomaterials\n 10.3.2 Cellulose-Based Functional Nanomaterials\n 10.3.3 Chitosan-Based Functional Nanomaterials\n 10.4 Active Functions Improved Nanomaterial-Based Food Packaging\n 10.4.1 Antimicrobial Active Packaging\n 10.4.2 UV Absorbing Film\n 10.4.3 Oxygen Scavenger Film\n 10.5 Smart Functions Improved Nanomaterial-Based Food Packaging\n 10.5.1 Nanosensors for Freshness Identification\n 10.5.2 Nanosensors to Detect Oxygen\n 10.5.3 Nanomaterial Embedded Devices for Tracking and Anti-counterfeiting\n 10.5.4 Nanomaterials for Active Tags: RFID\n 10.6 Techniques to Analyze Functional Nanomaterials\n 10.7 Safety Aspects of Nanomaterials\n 10.8 Conclusion and Future Potential\n References\n11: Rules and Regulations Related to Packaging\n 11.1 Introduction\n 11.2 External Factors Influencing the Quality of the Food\n 11.2.1 Chemical Factors\n 11.2.2 Biological Factors\n 11.2.3 Physical Factors\n 11.3 Impact of Packaging\n 11.4 FSSAI Regulations for Packaging\n 11.5 Packaging Materials Suggested by FSSAI to Be Used for Specific Product\n 11.6 Innovative Techniques of Packaging\n 11.6.1 Smart Packaging\n 11.6.2 Active Packaging (AP)\n 11.6.3 Intelligent Packaging\n 11.6.4 Modified Atmosphere Packaging (MAP)\n 11.7 Materials Used for Packaging\n 11.7.1 Plastic\n 11.7.1.1 FSSAI Regulations Regarding Plastic as Packaging Material\n 11.7.2 Paperboard\n 11.7.2.1 FSSAI Regulations Regarding Paper and Board as Packaging Materials\n 11.7.3 Aluminium\n 11.7.3.1 FSSAI Regulations Metal as Packaging Material\n 11.7.4 Glass\n 11.7.4.1 FSSAI Regulations Regarding Glass as Packaging Material\n 11.7.5 Incorporation of Edible Films in the Packaging Material\n 11.8 Challenges\n 11.9 Conclusion and Future Trends\n References