Releasing Systems in Active Food Packaging

lt;p>Seid Mahdi Jafari is an Associate Professor in the Department of Food Materials and Process Design Engineering at the University of Agricultural Sciences and Natural Resources in Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, and has edited four books. In November 2015, he was ranked one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

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.

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.- 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.