Food Packaging

Procedures, Management & Trends

Buch | Hardcover

246 Seiten

2013
Nova Science Publishers Inc (Verlag)
978-1-62257-310-3 (ISBN)

Artikel merken

The primary objective of food packaging is to contain and protect foodstuffs from physical, chemical and mostly microbiological spoilage. At the same time food packaging serves as a powerful marketing tool attracting the consumer with features such as easy opening and handling, information on the nutrient and caloric content of the contained product, instructions on the preparation and use of the package contents etc. It is difficult to imagine modern society without packaged goods. The authors/contributors of this book volume come from a variety of different backgrounds and are well respected each one in their own field of research. Their contributions have made the objective of the book possible. Professionals such as food scientists, packaging technologists and engineers as well as students engaging in food packaging and seeking to update their knowledge will find the contents of this book useful.

Preface; Effect of ionizing radiation on polymeric food packaging materials; Packaging optimization for minimally processed fruit and vegetables; Characterization of PLA, PCL and Sodium Caseinate active bio-films for food packaging applications.; Metallic-based micro and nano-composites as antimicrobials in food packaging; Alternative Technique for the Quantitative Determination of Antimicrobial Activity of Antimicrobial Packaging Film Containing Lipophilic Materials; Antimicrobial Packaging -- Lab Developments and Possible Commercialization; Evaluation of safety of recycled paper and board contact materials.; Faking authenticity?; The multisensory packaging of beverages; Index.

Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	648 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-62257-310-2 / 1622573102
ISBN-13	978-1-62257-310-3 / 9781622573103
Zustand	Neuware