Innovations in food packaging [Libro electrónico] / edited by Jung H. Han

Incluye bibliografía e índice: páginas 501-513

Innovations in Food Packaging, 2nd Edition.. Theory.. New technologies in food packaging: overview.. Gas and solute permeation: theory and modeling.. Migration of food and packaging.. Quality of packaged.. Active food packaging.. Introduction to active food packaging technologies.. Antimicrobial packaging.. Packaging containing natural antimicrobial agents.. Oxygen scavenging packaging.. Volatile plant extracts against pathogens on packaged foods.. Commercial use of oxygen scavenging.. Intelligent packaging and information.. Intelligent packaging for food preservation.. Packaging system containing ozone and chlorine dioxide.. Aroma release and odor removing system.. Modified atmosphere packaging.. Introduction to modified atmosphere packaging.. Prediction of gas composition and quality for fruits and vegetables in MAP system.. Packaging strategies for fruits and vegetables.. MAP and quality of fresh chilled meats.. Centralized packaging of fresh meats.. Edible films and coatings.. Edible films and coatings: principles and advantages.. Agripolymers for edible and biodegradable films.. Scientific requirements for commercial use of edible coatings on foods.. Edible coatings on agricultural produces.. Edible films and coatings from plant-origin proteins.. Edible films and coatings from animal-origin proteins.. Emulsion and bi-layer edible films.. Plasticizers in edible films and coatings.. Edible films and coatings from starches.. Edible films and coatings from non-starch polysaccharides.. Lipid-based edible films and coatings

Disponible para usuarios de ECOSUR con su clave de acceso

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Todays packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: *Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materials *Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging. eng

Disponible en línea

Adobe Acrobat profesional 6.0 o superior

Subscripción a ELSEVIER 26 de diciembre del 2013