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Innovations in food packaging

Han, Jung H.

Innovations in food packaging

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Innovations in food packagingedited by Jung H. Han, PepsiCo R&D/PepsiCo Advanced Research, Plano, TX, USA.
其他作者:	Han, Jung H.
出版者:	Amsterdam :Academic Press,2014.
面頁冊數:	xx, 603 p. :ill. ;25 cm.
標題:	FoodPackaging.
電子資源:	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

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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.
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