Innovations in Food Packaging

Nonfiction, Science & Nature, Technology, Material Science, Food Industry & Science
Cover of the book Innovations in Food Packaging by , Elsevier Science
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Author: ISBN: 9780080455174
Publisher: Elsevier Science Publication: July 20, 2005
Imprint: Academic Press Language: English
Author:
ISBN: 9780080455174
Publisher: Elsevier Science
Publication: July 20, 2005
Imprint: Academic Press
Language: English

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process.
This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information.
This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Covers four major food packaging topics:
* Theories in food packaging
* Active packaging
* Modified atmosphere packaging
* Edible films and coatings

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process.
This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information.
This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Covers four major food packaging topics:
* Theories in food packaging
* Active packaging
* Modified atmosphere packaging
* Edible films and coatings

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