| Author: | ISBN: | 9780128112656 | |
| Publisher: | Elsevier Science | Publication: | October 20, 2017 |
| Imprint: | Academic Press | Language: | English |
| Author: | |
| ISBN: | 9780128112656 |
| Publisher: | Elsevier Science |
| Publication: | October 20, 2017 |
| Imprint: | Academic Press |
| Language: | English |
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.
- Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages
- Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods
- Features techniques to ensure the safe use of foods for longer periods of time
- Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality
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.
- Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages
- Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods
- Features techniques to ensure the safe use of foods for longer periods of time
- Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality
