Food Packaging and Preservation
Series: Handbook of Food Bioengineering; 9;
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54 747 Ft (52 140 Ft + 5% VAT)
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Product details:
- Publisher Elsevier Science
- Date of Publication 10 October 2017
- ISBN 9780128115169
- Binding Paperback
- No. of pages588 pages
- Size 234x190 mm
- Weight 1200 g
- Language English 0
Categories
Long description:
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.
MoreTable of Contents:
1. Basic and Applied Concepts of Edible Packaging for Foods
2. New food packaging systems
3. Active food packaging from botanical, animal, bacterial and synthetic sources
4. Powerful solution to mitigate the temperature variation effect: development of novel super-insulating materials
5. Report on edible films and coatings
6. Antioxidant polymers for food packaging
7. Polysarccharide Nanobased Packaging Materials for Food Application
8. Bio-based nanocomposites for food packaging and their effect in food quality and safety
9. Biodegradable films: An alternative food packaging
10. Recent Trends in active, smart and intelligent packaging for food products
11. New materials for the aging of wines and beverages. Evaluation and comparison
12. Natural antimicrobial agents for food biopreservation with future prospects
13. Dairy whey protein-based edible films and coatings for food preservation
14. Polymers for Modified Atmosphere Packaging Applications
15. Using laccases for food preservation
