Innovations in food packaging [recurso electrónico] / edited by Jung H. Han.
Tipo de material:
TextoSeries Food science and technologyDetalles de publicación: London : Academic Press 2014Edición: 2nd edDescripción: 1 online resource : illustrationsTipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 1299964648 (ebk); 9781299964648 (ebk); 0123946018; 9780123946010Tema(s): Food -- Packaging -- Technological innovations | Food -- Packaging -- Technological innovationsGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Innovations in food packaging.Clasificación CDD: 664/.909 Clasificación LoC:TP374Recursos en línea: Haga clic para acceso en línea
Contenidos:
Resumen: 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.
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.
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | TP374 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 380201-2001 |
Title from PDF title page (viewed October 22, 2013).
Includes bibliographical references and index.
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.
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.
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