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on1005701347 |
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OCoLC |
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20210423014321.0 |
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m o d |
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cr cnu|||unuuu |
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171010s2018 enk o 001 0 eng d |
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|a 1005881608
|a 1012123797
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|a 9780128112656
|q (electronic bk.)
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|a 0128112654
|q (electronic bk.)
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|a 0128115165
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|a 9780128115169
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|z 9780128112649
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|z 9780128115169
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|a (OCoLC)1005701347
|z (OCoLC)1005881608
|z (OCoLC)1012123797
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|a TP374
|b .F66 2018eb
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|a TEC
|x 012000
|2 bisacsh
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|a 664/.09
|2 23
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|a Food packaging and preservation /
|c edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
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| 264 |
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1 |
|a London :
|b Academic Press,
|c [2018]
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Handbook of food bioengineering ;
|v volume 9
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0 |
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|a Vendor-supplied metadata.
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0 |
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|a Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 9: Food Packaging and Preservation -- Chapter 1 -- Basic and Applied Concepts of Edible Packaging for Foods -- 1 -- Introduction -- 2 -- Natural Polymers Based Edible Films and Coatings -- 2.1 -- Introduction -- 2.2 -- Polysaccharide-Based Edible Films -- 2.2.1 -- Animal origin polysaccharides -- 2.2.2 -- Plant origin polysaccharides -- 2.2.3 -- Marine origin polysaccharides -- 2.2.4 -- Microbial polysaccharides
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| 505 |
8 |
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|a 2.3 -- Lipid-Based Edible Coatings2.3.1 -- Oils and fats -- 2.3.2 -- Essential oils -- 2.3.3 -- Waxes -- 2.3.4 -- Resins -- 2.3.5 -- Plastificizers -- 2.3.6 -- Emulsifiers -- 2.4 -- Protein-Based Edible Films -- 2.4.1 -- Proteins -- 3 -- Edible Packaging: A Vehicle for Functional and Bioactive Compounds -- 3.1 -- Introduction -- 3.2 -- Active and Intelligent Packaging -- 3.3 -- Incorporation of the Active Substances Into the Packaging Film -- 3.3.1 -- Use of natural antimicrobials -- 3.3.2 -- Antioxidant packaging -- 3.4 -- Conclusions
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| 505 |
8 |
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|a 4 -- Food Surface Properties for Edible Packaging Application4.1 -- Introduction -- 4.2 -- Wettability of Coatings in the Surface of Foods -- 4.2.1 -- Wettability -- 4.2.2 -- Importance of application of edible coatings in foods -- 4.2.2.1 -- Cheese -- 4.2.2.2 -- Fruit and vegetables -- 4.2.2.3 -- Fish -- 4.2.3 -- Variables that affect the wettability of coatings at nanoscale level -- 4.3 -- Contact Angle of Coatings in the Surface of Foods -- 4.4 -- Surface Tension of Coatings -- 4.4.1 -- Surface tension -- 4.4.2 -- Critical surface tension -- 4.4.3 -- Surface-free energy
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| 505 |
8 |
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|a 4.5 -- Conclusions5 -- Edible Packaging for Food Application -- 5.1 -- Introduction -- 5.2 -- Fruits and Vegetables -- 5.3 -- Fresh-Cut Fruit and Vegetables -- 5.4 -- Dairy Products -- 5.5 -- Meat and Poultry -- 5.5.1 -- Fish -- 6 -- Regulatory Aspects and Commercialization of Edible Packaging -- 6.1 -- Edible Packaging Legislation and Consumer Behavior -- 6.2 -- Economic Feasibility and Benefits of Edible Packaging -- 6.3 -- Commercialization Aspects of This Type of Packaging -- 7 -- Properties, Production, and Processing of Edible Packaging
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| 505 |
8 |
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|a 7.1 -- Technological Applications of Edible Packaging and Their Behavior During Storage, Transportation, and Packaging7.2 -- Examples of Wet (Casting, Roll Drying) and Dry Processes (Extrusion, Coextrusion) for Edible Film Production -- 7.3 -- Conclusions -- References -- Further Reading -- Chapter 2 -- New Food Packaging Systems -- 1 -- Introduction -- 2 -- Active Packaging -- 2.1 -- Materials -- 2.1.1 -- Carrageenans -- 2.1.2 -- Starch -- 2.1.3 -- Chitosan -- 2.1.4 -- Polylactic acid -- 2.1.5 -- Polyhydroxyalkanoates (PHAs) -- 2.2 -- Methods and Applications
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| 505 |
8 |
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|a ""3 -- Intelligent Packaging""
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| 520 |
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|a This book explores recent approaches to preserving and prolonging safe use of food products, including packaging techniques and materials.
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| 650 |
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0 |
|a Food
|x Packaging.
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| 650 |
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0 |
|a Food
|x Preservation.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food
|x Packaging.
|2 fast
|0 (OCoLC)fst00930550
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| 650 |
|
7 |
|a Food
|x Preservation.
|2 fast
|0 (OCoLC)fst00930571
|
| 655 |
|
0 |
|a Electronic books.
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| 655 |
|
4 |
|a Electronic books.
|
| 700 |
1 |
|
|a Grumezescu, Alexandru Mihai,
|e editor.
|
| 700 |
1 |
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|a Holban, Alina Maria,
|e editor.
|
| 830 |
|
0 |
|a Handbook of food bioengineering ;
|v v. 9.
|
| 856 |
4 |
0 |
|3 ScienceDirect
|u https://www.sciencedirect.com/science/book/9780128115169
|
