Active Packaging for Food Applications
Seiten
2001
Crc Press Inc (Verlag)
978-1-58716-045-5 (ISBN)
Crc Press Inc (Verlag)
978-1-58716-045-5 (ISBN)
Presents a survey of the active packaging technologies that play a role in packaging for the improvement of food preservation, quality and safety. This work focuses on technologies in commercial use or with the potential to become commercial, including oxygen scavenging, moisture control, antimicrobials, odor removal and aroma emission.
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
Brody, Aaron L.; Strupinsky, E. P.; Kline, Lauri R.
Introduction. Oxygen Scavenger Systems. Oxygen Scavenging in 2000 and Beyond. Moisture Control. Gas Permeability Control. Ethylene Control. Odor Removers. Aroma Emissions From Plastics. Antimicrobial Packaging. Carbon Dioxide Absorbers. Carbon Dioxide Emitters/Generators. Other Systems. The Future. Appendix.
| Erscheint lt. Verlag | 8.6.2001 |
|---|---|
| Reihe/Serie | 500 Tips |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 600 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-58716-045-5 / 1587160455 |
| ISBN-13 | 978-1-58716-045-5 / 9781587160455 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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