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Innovations in food packaging

[NT 42944] Record Type:	[NT 8598] Electronic resources : [NT 40817] monographic
[NT 47354] Secondary Intellectual Responsibility:	HanJung H.,
[NT 47351] Place of Publication:	Amsterdam
[NT 47263] Published:	Academic Press;
[NT 47352] Year of Publication:	2014.
[NT 50960] Edition:	2nd ed.
[NT 47264] Description:	xx, 603 p.ill. : 25 cm.;
[NT 47298] Series:	Food science and technology international series
[NT 47266] Subject:	Food - Packaging. -
[NT 47266] Subject:	Food - Packaging -
[NT 51458] Online resource:	http://www.sciencedirect.com/science/book/9780123946010
[NT 51398] Summary:	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. The primary functions of food packaging are to protect and preserve food quality and to enhance safety. To achieve these, packaging research has traditionally been focused on the developments of new barrier packaging materials and package designs. Since the late 90s, however, various innovations have been comprehensively studied and these emerging technologies have extended research topics from the primary function of food packaging to secondary functions including reduction of environmental impact, sales promotion and improvement of convenience for handling, distribution, and consumption.
[NT 50961] ISBN:	9780123946010electronic bk.
[NT 50961] ISBN:	9780123946010

Innovations in food packaging
Innovations in food packaging / edited by Jung H. Han, PepsiCo R&D/PepsiCo Advanced Research, Plano, TX, USA. - 2nd ed.. - Amsterdam : Academic Press, 2014.. - xx, 603 p. ; ill. ; 25 cm.. - (Food science and technology international series).
Includes bibliographical references and index..
ISBN 9780123946010ISBN 9780123946010
FoodFood -- Packaging. -- Packaging

Han, Jung H.

Innovations in food packaging
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