Description: Edible Food Packaging : Materials and Processing Technologies, Hardcover by Cerqueira, Miquel Angelo Parente Ribeiro (EDT); Pereira, Ricardo Nuno Correia (EDT); Ramos, Oscar Leandro Da Silva (EDT); Teixeira, Jose Antonio Couto (EDT); Vicente, Antonio Augusto (EDT), ISBN 1482234165, ISBN-13 9781482234169, Like New Used, Free shipping in the US The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging. Th’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. Th also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds. The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.
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Book Title: Edible Food Packaging : Materials and Processing Technologies
Number of Pages: 469 Pages
Publication Name: Edible Food Packaging : Materials and Processing Technologies
Language: English
Publisher: CRC Press LLC
Publication Year: 2016
Item Height: 1.1 in
Subject: Food Science
Type: Textbook
Item Weight: 28 Oz
Item Length: 9.3 in
Author: Ricardo Nuno Correia Pereira
Subject Area: Technology & Engineering
Series: Contemporary Food Engineering Ser.
Item Width: 6.4 in
Format: Hardcover
