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Innovations in food packaging

Han, Jung H.

Innovations in food packaging

Record Type:	Electronic resources : Monograph/item
Title/Author:	Innovations in food packagingedited by Jung H. Han, PepsiCo R&D/PepsiCo Advanced Research, Plano, TX, USA.
other author:	Han, Jung H.
Published:	Amsterdam :Academic Press,2014.
Description:	xx, 603 p. :ill. ;25 cm.
Subject:	FoodPackaging.
Online resource:	http://www.sciencedirect.com/science/book/9780123946010
ISBN:	9780123946010 (electronic bk.)

Innovations in food packaging
Innovations in food packaging[electronic resource] /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. - Food science and technology international series..

Includes bibliographical references and index.

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.

ISBN: 9780123946010 (electronic bk.)

Nat. Bib. No.: GBB365469bnbSubjects--Topical Terms:

257182
Food
--Packaging.

LC Class. No.: TP374 / .I556 2014

Dewey Class. No.: 664.09

Innovations in food packaging
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020 $a 9780123946010 (electronic bk.)
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050 4 $a TP374 $b .I556 2014
082 0 4 $a 664.09 $2 23
245 0 0 $a Innovations in food packaging $h [electronic resource] / $c edited by Jung H. Han, PepsiCo R&D/PepsiCo Advanced Research, Plano, TX, USA.
250 $a 2nd ed.
260 $a Amsterdam : $b Academic Press, $c 2014.
300 $a xx, 603 p. : $b ill. ; $c 25 cm.
490 1 $a Food science and technology international series
504 $a Includes bibliographical references and index.
520 $a 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.
650 0 $a Food $x Packaging. $3 257182
650 0 $a Food $x Packaging $x Technological innovations. $3 646803
700 1 $a Han, Jung H. $3 646802
830 0 $a Food science and technology international series. $3 340875
856 4 0 $u http://www.sciencedirect.com/science/book/9780123946010