Edible Food Packaging - Amrita Poonia

Edible Food Packaging

Applications, Innovations and Sustainability

Amrita Poonia (Redaktør) ; Tejpal Dhewa (Redaktør)

This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Les mer
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This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical.



As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts.
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Utgitt:
Forlag: Springer Verlag, Singapore
Innbinding: Innbundet
Språk: Engelsk
Sider: 545
ISBN: 9789811623820
Format: 24 x 16 cm
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Section I: Sources and origin of packaging edibles



1. Packaging edibles: an overview



2. Sources, origin and characterization of packaging edibles



3. Animal and plant based packaging edibles



4. Scope, functions and novelty of packaging edibles



5. Novel microbial sources of packaging edibles



Section II: Sustainable alternatives for packaging edibles sources & applications



Fruit and vegetable industry



6. Fruit and vegetable waste: a taste of future foods



7. Potato waste based packaging edibles: a new way of food preservation



8. Applications and utilization of fruits and vegetable peels & skins for packaging edibles



9. Fruit purees, extracts and juices of plant origin: sustainable source of packaging edibles



Dairy industry



10. Dairy by-products based packaging edibles, their properties and applications



Marine industry



11. Sea-weeds: new source of packaging edibles (biomaterial)



Oilseeds wastes and seed gums



12. By-products of oilseeds industry (defatted cake waste): biodegradable alternatives for plastics



13. Seed gums: sources, applications and recent trends in packaging edibles



Section III: Shelf-life, safety and improvement packaging edibles



14. Edible packaging and shelf- life extension of foods



15. Prevention of microbial attack of edible packaging during storage



16. Packaging edibles: Mechanical properties and testing methods



17. Methods of improvement of barrier and mechanical properties of edible packaging



18. Multifunctional edibles and their applications in food industry







Section IV: Packaging edibles and their regulatory aspects



19. Packaging edibles: new challenges and regulatory aspects



20. Limitations, inferior physical properties and storability of packaging edibles



21. Consumer acceptance and scaling up concepts to commercial applications of packaging edibles



Section V: Innovations in packaging edibles in other sectors



22. Edible packaging: sustainable solution, recent trends and future outlook



23. Edible packaging for liquid foods



24. Nano edibles: recent trends and innovations



25. Edible Packaging: a vehicle for functional bioactive compounds



26. Antimicrobial edible packaging



Antioxidant edible packaging
Amrita Poonia is working as an Assistant Professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India. She has published two laboratory manuals, more than 15 book chapters at National and International level. Dr. Poonia has conducted/ offered a Massive Open Online Course (MOOC) under agMOOCs on Functional Foods: Concept, Technology and Health Benefits from (8 October, 2018 to 19 November, 2018) and awarded with the Certificate of Appreciation for offering a Massive Open Online Course (MOOC) under agMOOCs, by Commonwealth of Learning (COL) Canada. She has published more than 50 publications in esteemed National and International Journals. She has successfully completed a project on "Identification of Food borne pathogen (Listeria monocytogenes) in Shrikhand Using PCR (Polymerase Chain Reaction)" at BHU & supervised 2 Ph.D scholars, 28 M.Sc students and 2 Ph. D scholars are perusing their research under her supervision.



Tejpal Dhewa is a faculty in the School of Life Sciences, Central University of Haryana, Mahendergarh. He is the Coordinator, Food Safety Training and Certification (FoSTaC) Centre, Food Safety and Standards Authority of India (FSSAI), and University SWAYAM Coordinator- Central University of Haryana. Dr. Dhewa is a Course Coordinator of SWAYAM UGC MOOC on "Food Microbiology and Food Safety". Dr. Dhewa has a diverse industrial, teaching, and research experience. He has published his research works in national and international journals. Dr. Dhewa also supervised several master's theses/dissertations. He has successfully completed DU innovation project (2013-2015), and conducted short-term courses on "Food Safety, Food Security, and Food Regulations: A Primer" from September 16-20, 2018; "Metabolomics in Food and Nutrition Science Research: From Concepts to Applications" from February 15-19, 2019. "Food Fortification and Human Health: From Concepts to Public Health Applications" from September 9-13, 2019 under the Ministry of Human Resource Development (MHRD).