Innovations in Food Packaging by Jung Han
Examines the whole range of modern packaging options. This book 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.
"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientistsPhysical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman." --ProtoView.com, February 2014 "Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products." --European Federation of Food Science and Technology Newsletter, July 2013
| SKU | Unavailable |
| ISBN 13 | 9780123946010 |
| ISBN 10 | 0123946018 |
| Title | Innovations in Food Packaging |
| Author | Jung Han |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Elsevier Science Publishing Co Inc |
| Year published | 2013-10-24 |
| Number of pages | 624 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |