Open access peer-reviewed Edited Volume

Food Packaging

Norizah Mhd Sarbon

Universiti Malaysia Terengganu

Dr. Norizah Mhd Sarbon is a researcher in food science, with a research interest in the purification of the bioactive peptide from protein sources, gelatin film packaging, gelatin/collagen extraction, and characterization. She obtained her Bachelor’s degree in Food Science and Technology from Universiti Putra Malaysia (UPM), a Master’s degree in Food Science and Technology from Universiti Teknologi MARA (UiTM), and her Doctor of Philosophy degree in Food Science from the University of Surrey, UK.

Covering

Food Packaging Food Packaging Waste Polymers Smart Packaging Food Quality Calorimetric Indicators PH Changes Nanocomposite Materials Biodegradable Antibacterial Gelatin Composite Films

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About the book

The packaging is an important condition for food to enter the market. Furthermore, the protective function of packaging for food is of paramount importance. Food packaging presents an integrated approach to understanding the principles underlying food packaging, their applications, and future demand. The content of Food Packaging includes integrating concepts from chemistry, microbiology, and engineering. Due to the rise in awareness of safe food and changing consumer attitudes, many innovations in packaging technology have happened. Food packaging elaborates on the introduction of smart packaging which based on natural colorants and biopolymers as the latest technology in the food packaging. Moreover, with the help of nanotechnology, unique food packaging techniques can be designed which can minimize spoilage and increase the shelf life of food materials. Although gelatin becomes one of the best sources for film packaging, there are still limitations due to its low water resistance or strength compared to synthetic plastics. Therefore reinforcement with nanoparticle and functional additive has been attracted researchers' interest.

This book intends to provide the reader with a comprehensive overview of the current status of food packaging innovation.

Publishing process

Book initiated and editor appointed

Date completed: October 15th 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: November 12th 2020

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Deadline for full chapters: January 11th 2021

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: April 1st 2021

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

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Expected publication date: May 31st 2021

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About the editor

Norizah Mhd Sarbon

Universiti Malaysia Terengganu

ASSOC. PROF. Ts. DR. NORIZAH MHD SARBON is a senior lecturer in Food Science at the Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu (UMT). She obtained her bachelor’s degree in Food Science and Technology from Universiti Putra Malaysia (UPM), Master’s degree in Food Science and Technology from Universiti Teknologi MARA (UiTM) and received her Doctor of Philosophy degree in Food Science from University of Surrey, United Kingdom. The outcomes of her research has been presented and published in many article journals on alternative gelatin production, bioactive peptide from food protein sources, protein-protein interaction, biodegradable gelatin film and food product development at various international and national refereed journals, symposiums and conferences. Presently, 67 articles in refereed journals (15 articles were in high impact journal, Q1) and 19 proceedings have been published as result from her Msc, PhD and mostly from her current reserach. The highlight of her research publication is the publication in Food Chemistry (Q1; IF: 4.946), Food Hydrocolloids (Q1; IF: 5.089), Trend in Food Science and Technology (Q1; IF: 8.519), Food Bioscience (Q1; IF: 3.220), Food and Bioprocess Technology (Q1; IF: 3.356) AND LWT-Food Science and Technology (Q1; IF: 3.714). She had won Gold Award in British Invention Show, in London (2015). She has invented nine products and received 2 Gold and 2 Silver Awards for International Innovation & Technology Exhibition such as International Invention, Innovation & Technology Exhibition (ITEX) in ITEX 2005; 2013; 2014 and 2015, respectively. Besides, she also received 1 Gold Award in 2012, 3 Gold Awards in 2013, 1 Gold Award in 2014 and 1 Bronze Award in 2015 for her research at university level for Inovasi@UMT. She had received 2 Bronze Awards, 3 Bronze Awards and 1 Gold Awards for Minggu Penyelidikan dan Inovasi in 2017, 2019 and 2020, respectively. She also received award for High Impact Publication In 2014 and 2015 and 2 awards for Best Poster Presentation in her research at National (2004) and International (2013) level. Her current research funds (TPM, RACE, NRGS,FRGS and PGRG Funds) from 2012-2020 with total of RM 719,244.00, was contributed by Universiti Malaysia Terengganu (UMT) and Ministry of Higher Education (MOHE) which involving the development of bioactive peptide from fish protein sources such as investigation on antioxidant and anticancer activity of eel protein hydrolysate; extraction and characterization of antihypertensive and antioxidant bioactive peptide from fish waste hydrolysate and skin gelatin of shortfin scad and chickpea protein; and also elucidation on physicochemical and antioxidative properties of cobia skin gelatin hydrolysate. The main objective of her research is to give better understanding on the potential of producing value added products from food proteins sources that have health enhancing properties. Her research also takes into consideration on environmental problems which resulted from waste of fish and poultry processing industry and non-biodegradable conventional plastic used as food packaging.

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