Innovations in food packaging

This book 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.

Saved in:
Bibliographic Details
Other Authors Han, Jung H.
Format Electronic eBook
LanguageEnglish
Published London : Academic Press 2014.
Edition2nd ed.
SeriesFood science and technology.
Subjects
Food > Packaging > Technological innovations.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781299964648
9780123946010
Physical Description1 online zdroj : illustrations

Cover

Table of Contents:
  • Section 1. Physical chemistry fundamentals for food packaging
  • section 2. Active and intelligent packaging
  • section 3. Edible coating and films
  • section 4. Biopolymer packaging
  • section 5. Commercial food packaging innovations.

Similar Items