Chapter 82. Edible Packaging for Poultry and Poultry Products

  1. Y. H. Hui Senior Scientist
  1. Baciliza Quintero-Salazar,
  2. Edith Ponce-Alquicira

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch82

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Quintero-Salazar, B. and Ponce-Alquicira, E. (2006) Edible Packaging for Poultry and Poultry Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch82

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, Campus Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, México DF, 09340, Apartado postal 55-535, Mexico

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

SEARCH

CHAPTER TOOLS

Get PDF (695K)

Keywords:

  • edible packaging for poultry and poultry products;
  • active and edible packaging;
  • antimicrobial packaging

Summary

This chapter contains sections titled:

  • Introduction

  • Definition and History Aspects of Edible Packaging

  • Importance of the Application of Edible Films and Coatings in Meat and Poultry

  • Types of Edible Films: Characteristics and Some Applications

  • Mechanisms to Manufacture Edible Films and Coatings

  • Substances Used to Improve Mechanical Properties of Films

  • Methods for Application of Edible Films and Coatings

  • Safety and Health Considerations of Edible Films

  • Active and Edible Packaging

  • Antimicrobial Food Packaging

  • Conclusions

  • References

Get PDF (695K)