Innovations in food packaging /

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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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Han, Jung H.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, 2014.
Edición:2nd ed.
Colección:Food science and technology (Academic Press)
Temas:
Food > Packaging > Technological innovations.
Aliments > Conditionnement > Innovations.
Food > Packaging > Technological innovations
voedselverpakking
food packaging
innovaties
innovations
Food Packaging
Verpakking van levensmiddelen
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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