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Author:   Seid Mahdi Jafari ,  Ana Sanches Silva
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2022
Weight:   0.957kg
ISBN:  

9783030902988

ISBN 10:   3030902986
Pages:   519
Publication Date:   03 February 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Part 1: Overview and future perspectives of active food packaging Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and future trends Part 2. Releasing systems in active food packaging Chapter 2. Emitters of antimicrobials Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants) Chapter 4. Emitters of essential oils Chapter 5. Emitters of Flavours, Colorants, other Food ingredients Chapter 6. Temperature control emitters (e.g. Heat/cold Emitters and temperature control packaging; phase change materials) Part 3: Preparation and effectiveness of releasing systems in active food packaging Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active packaging Chapter 9. Effectiveness and release studies of bioactive releasing systems Chapter 10. Preparation of Edible active coating systems for food purposes Part 4. Application of releasing active packaging in different food categories Chapter 11. Meat products Chapter 12. Dairy products Chapter 13. Beverages Chapter 14. Cereals and cereal based products, Chapter 15. Fruits and vegetables Chapter 16. Oils and fats

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Author Information

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published > 310 papers in International Journals (h-index=63 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements: ·         one of the top 1% world scientists by Thomson Reuters (2015)·         one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017) ·         one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020 ·         a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). Ana Sanches-Silva obtained the degree in Pharmaceutical Sciences by the Pharmacy Faculty of the University of Coimbra (FFUC), Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela (USC), Spain, with honors. In addition, she was awarded with two awards for best Ph.D. thesis. She is a member of the executive board of Animal Science Studies Center and invited professor at the FFUC. Ana has a remarkable track record, namely as co-author of papers in peer-reviewed journals with high impact factor, book chapters and as co-editor of scientific books in the Food Science field. Ana’s research focuses on the development of novel packaging, namely bioactive, edible and nanopackaging. In addition, she has special interest in the development and validation of analytical methodologies, especially mass spectrometry related, to determine food and food packaging components and contaminants.

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