Food Packaging and Preservation

A singular resource for understanding how bioengineering can help preserve and prolong the safe use of food products

Alexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128115169

Paperback, published 10 October 2017

588 pages
23.4 x 19 x 3.6 cm, 1.2 kg

Approx.560 pages

1. Basic and Applied Concepts of Edible Packaging for Foods
2. New food packaging systems
3. Active food packaging from botanical, animal, bacterial and synthetic sources
4. Powerful solution to mitigate the temperature variation effect: development of novel super-insulating materials
5. Report on edible films and coatings
6. Antioxidant polymers for food packaging
7. Polysarccharide Nanobased Packaging Materials for Food Application
8. Bio-based nanocomposites for food packaging and their effect in food quality and safety
9. Biodegradable films: An alternative food packaging
10. Recent Trends in active, smart and intelligent packaging for food products
11. New materials for the aging of wines and beverages. Evaluation and comparison
12. Natural antimicrobial agents for food biopreservation with future prospects
13. Dairy whey protein-based edible films and coatings for food preservation
14. Polymers for Modified Atmosphere Packaging Applications
15. Using laccases for food preservation

Subject Areas: Food & beverage technology [TDCT]