Innovations in food packaging /

Innovations in food packaging /

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Bibliographic Details
Imprint:	San Diego, Calif. : Elsevier Academic ; Oxford : Elsevier Science [distributor], ©2005.
Description:	1 online resource (xiii, 517 pages) : illustrations (some color).
Language:	English
Series:	Food science and technology international series Food science and technology international series.
Subject:	Food -- Packaging. Food -- Packaging -- Technological innovations. Food -- Packaging. Food -- Packaging -- Technological innovations. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11153646

Hidden Bibliographic Details
Other authors / contributors:	Han, Jung H.
ISBN:	9780123116321 0123116325 0080455174 9780080455174
Digital file characteristics:	text file
Notes:	Includes bibliographical references and index. Print version record.
Summary:	Packaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings.
Other form:	Print version: Innovations in food packaging. San Diego, Calif. : Elsevier Academic ; Oxford : Elsevier Science [distributor], ©2005 0123116325 9780123116321

Description
Summary:	Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.
Physical Description:	1 online resource (xiii, 517 pages) : illustrations (some color).
Bibliography:	Includes bibliographical references and index.
ISBN:	9780123116321 0123116325 0080455174 9780080455174