Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Food Safety -- 1.1 Food Security -- 1.2 Migration of Substances from Packaging -- 1.2.1 Modeling of Migration -- 1.2.2 Sample Pretreatment Methods -- 1.2.3 Special Chemicals -- 1.2.4 Safety of Recycled HDPE and PP -- 1.3 Food Safety and Hygiene -- 1.3.1 Sensors for Amine Detection -- 1.4 Impact of Microplastics on Humans and the Environment -- 1.4.1 Polychlorinated Biphenyl Compounds -- 1.4.2 Polycyclic Aromatic Hydrocarbon Compounds -- 1.4.3 Organochlorine Pesticides -- 1.4.4 Carcinogens -- 1.5 Methods of Food Packaging -- 1.6 Recycling Safety -- References -- Chapter 2 Regulations -- 2.1 European Strategy for Plastics -- 2.2 Basic Principles of Packaging -- 2.3 Colorants and Optical Brighteners -- 2.4 Non-intentionally Added Substances in Food Contact Material -- 2.4.1 Analysis Methods -- 2.5 Recycling -- 2.5.1 Recycled Plastics in Food Packaging -- 2.5.2 Planning and Decision-Making Process -- 2.5.3 Mechanical Recycled Plastics -- 2.6 Standards -- 2.6.1 Gloves -- 2.6.2 Specifications for Compostable Plastics -- 2.6.3 Containers for Packaging of Liquid Foodstuffs -- 2.6.4 Williams-Landel-Ferry Equation -- References -- Chapter 3 Testing Methods -- 3.1 Risk Assessment -- 3.2 Antimicrobial Packaging -- 3.3 Food Colorants -- 3.3.1 Milk Freshness Testing -- 3.3.2 Meat Freshness Testing -- 3.3.3 Fish Freshness Testing -- 3.4 Standards -- 3.4.1 Odor and Taste Transfer from Packaging Film -- 3.4.2 Annealed Aluminum and Aluminum-Alloy Foil for Food Contact -- 3.4.3 Detection of Leaks in Packages -- 3.4.4 Changes in Sensory Attributes -- 3.4.5 Irradiated Food Contact Materials -- 3.4.6 Oxygen Headspace Analysis -- References -- Chapter 4 Food Packaging -- 4.1 Automated Method -- 4.2 Multilayer Packaging -- 4.3 Flexible Packaging -- 4.4 Multicomponent Package -- 4.4.1 Barrier Films.

4.5 Chlorine Dioxide Gas-Releasing Package -- 4.6 Sustainable Food Packaging -- 4.7 Ventable Food Packages -- 4.7.1 Ventable Microwave-Safe Food Package -- 4.7.2 Self-Venting Microwave-Safe Food Package -- 4.7.3 Smart and Active Food Packaging -- 4.8 Packages for Pourable Food -- 4.9 Food Storage -- 4.9.1 Trays -- 4.9.2 Storage Container -- 4.9.3 Storage System -- 4.10 Special Materials for Food Packaging -- 4.10.1 Film-Forming Biodegradable Classes -- 4.10.2 Cytotoxicity -- 4.10.3 Microwavable Food Packaging Materials -- 4.10.4 Film-Forming Materials -- 4.10.5 Antimicrobial Biodegradable Food Packaging -- 4.10.6 Multilayer Films for Food Packaging -- 4.10.7 Bilayer Film with Dihydromyricetin -- References -- Chapter 5 Materials -- 5.1 Nanocomposites -- 5.1.1 PVC/Ag Nanocomposites -- 5.1.2 Montmorillonite Clays -- 5.1.3 Graphene Nanoplates -- 5.1.4 Carbon Nanotubes -- 5.1.5 Micro- and Nanoplastics -- 5.2 Biopolymers -- 5.2.1 Proteins -- 5.2.2 Gelatin -- 5.2.3 Storage Polymers in Bacterial Cells -- 5.2.4 Bio-Based Nanocomposites -- 5.2.5 Starch -- 5.2.6 Dry Heating Treatment -- 5.2.7 Thermoplastic Starch -- 5.2.8 Modified Starch -- 5.2.9 Starch-Based Foams -- 5.2.10 Residual Starch from Potato -- 5.2.11 Cellulose -- 5.2.12 Biodegradable Polymer Reinforced with Cellulose Nanocrystals -- 5.2.13 Cellulose Nanofibrils -- 5.2.14 Chia Seeds -- 5.2.15 Poly(lactic acid) -- 5.2.16 Poly(hydroxyalkanoate)s -- 5.2.17 Poly(hydroxybutyrate) -- 5.2.18 Poly(caprolactone) -- 5.3 Microplastics -- 5.3.1 Microplastics in the Environment -- 5.3.2 Microplastics in Food -- 5.3.3 Microplastics in Agroecosystems -- 5.3.4 Release of Microplastics -- 5.4 Single-Use Materials -- 5.5 Edible Films -- 5.5.1 Poly(saccharide)s -- 5.5.2 Cellulose -- References -- Chapter 6 Additives -- 6.1 Chemical Additives -- 6.1.1 Hazardous Metal Additives -- 6.2 Mathematical Models.

6.3 Evaluation of Models -- 6.4 Plastic Additives by Swelling -- 6.5 Fatty Acid Amide -- 6.5.1 Plasticizers -- 6.5.2 Antioxidants -- 6.5.3 Monomers and Oligomers -- 6.5.4 Light Stabilizers -- 6.5.5 Slip Additives -- 6.6 Perfluorinated Compounds -- 6.7 Toxic Materials in Plastics -- 6.8 Aflatoxins -- 6.8.1 Sorbents for Aflatoxin -- 6.9 Migration of Additives from Plastics into Food -- 6.10 Marine Environments -- 6.11 Surfactants -- 6.12 Salting-Out Agents -- 6.12.1 Determination of Food Stimulants -- 6.12.2 Determination of Biogenic Amines -- 6.12.3 Liquid-Liquid Microextraction -- 6.12.4 Determination of Aromatic Amines -- References -- Chapter 7 Applications -- 7.1 Glaze-Like Coatings -- 7.2 Functional Food Applications -- 7.2.1 Fructan -- 7.2.2 Zogale -- 7.2.3 Garcinia indica -- 7.2.4 Mulberry Plants -- 7.2.5 Citrus Seeds -- 7.2.6 Vine Tea -- 7.2.7 Anti-Stress Drugs -- 7.2.8 Microalgae -- 7.2.9 Phenolics -- 7.2.10 Liposomes -- 7.2.11 Diacylglycerol Functional Oil -- 7.3 Prevention of Oxidation -- 7.3.1 Photo-oxidation -- 7.3.2 Lipid Oxidation -- 7.3.3 Natural Antioxidants -- 7.3.4 Extraction Methods for Natural Antioxidants -- 7.4 Heterocyclic Aromatic Amines in Prepared Food -- 7.5 Radiation-Curable Compositions -- 7.6 Antimycotics -- References -- Chapter 8 Recycling -- 8.1 Identification of the Materials -- 8.1.1 Spectroscopic Methods -- 8.1.2 Real Time Mass Spectrometry -- 8.1.3 Optical Identification -- 8.1.4 Chemical Safety Aspects -- 8.1.5 Migration of Contaminants -- 8.1.6 Migration of Plasticizers -- 8.1.7 Migration of Aluminum and Silicon -- 8.2 Recycling Methods -- 8.2.1 Delamination -- 8.2.2 Separation -- 8.2.3 Mechanical Recycling -- 8.2.4 Selective Dissolution -- 8.2.5 Dissolution-Reprecipitation Technique -- 8.2.6 Compatibilization -- 8.2.7 Feedstock Recycling -- 8.2.8 Closed-Loop Recycling -- 8.2.9 Supercritical Ethanol.

8.3 Post-Consumer Polyolefins -- 8.3.1 Predictive Models -- 8.3.2 Safety Concerns -- 8.3.3 Multilayer Composites -- 8.3.4 Recyclability Enhancement of Food Containers -- 8.4 Plastic Waste Generation -- 8.5 Recycled Plastics in Food Contact -- 8.5.1 Improving Safety and Quality -- References -- Index -- Acronyms -- Chemicals -- General Index -- EULA.