1 Overview of active food packaging. - 1. 1 Active intelligent and modified atmosphere packaging. - 1. 2 Origins of active packaging. - 1. 3 Literature review. - 1. 4 Scope for application of active packaging. - 1. 5 Physical and chemical principles applied. - 1. 6 Implications for other packaging. - 1. 7 Limitations of current approaches. - 1. 8 Future potential. - 1. 9 Regulatory considerations. - References. - 2 Ethylene-removing packaging. - 2. 1 The chemistry of ethylene. - 2. 2 Deleterious effects of ethylene. - 2. 3 Interactions of ethylene and other gases. - 2. 4 Ethylene sources in the environment. - 2. 5 Commercial applications in packaging. - Acknowledgements. - References. - 3 Design of modified atmosphere packaging for fresh produce. - 3. 1 Introduction. - 3. 2 Literature review. - 3. 3 Feasibility study. - 3. 4 Respiration rates. - 3. 5 Measurement of respiration rates. - 3. 6 Model equations and package requirements. - 3. 7 Polymeric films for MAP applications. - 3. 8 Concluding remarks. - Nomenclature. - References. - 4Active packaging in polymer films. - 4. 1 Introduction. - 4. 2 Oxygen scavenging. - 4. 3 Moisture control films. - 4. 4 Removal of taints and food constituents. - 4. 5 Ingredient release. - 4. 6 Permeability modification. - 4. 7 Current use commercially. - 4. 8 Regulatory and environmental impacts. - References. - 5 Edible films and coatings as active layers. - 5. 1 Introduction. - 5. 2 Use of edible active layers to control water vapor transfer. - 5. 3 Use of edible active layers to control gas exchange. - 5. 4 Modification of surface conditions with edible active layers. - 5. 5 Conclusion. - Acknowledgements. - References. - 6 Interactive packaging involving sachet technology. - 6. 1 Introduction. - 6. 2 Oxygen absorbents. - 6. 3 Ethanol vapor. - 6. 4 Conclusion. - References. - 7 Enzymes as active packaging agents. - 7. 1 Enzymes. - 7. 2 Potential roles of enzymes in active packaging. - 7. 3 History. - 7. 4 Oxygen removal. - 7. 5 Antimicrobial effects. - 7. 6 Timetemperature integratorindicators. - 7. 7 Lactose removal. - 7. 8 Cholesterol removal. - References. - 8 The history of oxygen scavenger bottle closures. - 8. 1 Background. - 8. 2 Oxygen measurements. - 8. 3 Oxygen scavenger liners. - 8. 4 The effect of scavenging closures on beer flavor. - 8. 5 The advantages of oxygen control bottles. - 8. 6 The future of oxygen scavenging closures. - References. - 9 Commercial applications in North America. - 9. 1 Packaging overview. - 9. 2 Marketplace susceptors. - 9. 3 Application of temperature indicator to microwaveable packaging. - 9. 4 Active packaging produce. - 9. 5 Oxygen absorber food applications. - 9. 6 Other applications. - References. - 10 Timetemperature indicators. - 10. 1 Introduction. - 10. 2 Indicator systems. - 10. 3 Indicator application issues and consumer interests. - 10. 4 Chemical indicators for thermal process validation. - 10. 5 Conclusions. - References. - 11 Safety considerations in active packaging. - 11. 1 Introduction. - 11. 2 Packaging and food safety. - 11. 3 Passive safety interactions. - 11. 4 Active safety interactions. - 11. 5 Conclusions. - References. Language: English