Edible Food Packaging

Materials and Processing Technologies
PDF
(469 Seiten)
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ISBN-13:
9781482234220
Einband:
PDF
Seiten:
469
Autor:
Miquel Angelo Parente Ribeiro Cerqueira
Serie:
Contemporary Food Engineering
eBook Typ:
PDF
eBook Format:
PDF
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Beschreibung:

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.The book'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. The book 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.
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.The book'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. The book 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.
Edible Packaging TodayMiguel Ângelo Parente Ribeiro Cerqueira, José Antonio Couto Teixeira, and António Augusto VicenteEdible Film and Packaging Using Gum PolysaccharidesMarceliano B. NietoProtein-Based Films and CoatingsPedro Guerrero and Koro de la CabaEdible Coatings and Films from Lipids, Waxes, and ResinsJorge A. Aguirre-Joya, Berenice Álvarez, Janeth M. Ventura, Jesús O. García-Galindo, Miguel A. De León-Zapata, Romeo Rojas, Saúl Saucedo, and Cristóbal N. AguilarProduction and Processing of Edible Packaging: Stability and ApplicationsNuria Blanco-Pascual and Joaquín Gómez-EstacaMass Transfer Measurement and Modeling for Designing Protective Edible FilmsValérie Guillard, Carole Guillaume, Mia Kurek, and Nathalie GontardEdible Packaging: A Vehicle for Functional CompoundsJoana O. Pereira and M. Manuela PintadoAntimicrobial Edible PackagingLorenzo M. Pastrana, Maria L. Rúa, Paula Fajardo, Pablo Fuciños, Isabel R. Amado, and Clara FuciñosNanotechnology in Edible PackagingMarthyna Pessoa de Souza and Maria G. Carneiro-da-CunhaNanostructured Multilayers for Food Packaging by Electrohydrodynamic ProcessingMaría José Fabra, Amparo López-Rubio, and José M. LagaronHow to Evaluate the Needs for Edible Packaging of Respiring ProductsMaria José Sousa-GallagherEdible Packaging for Fruits and VegetablesMarta Montero-Calderón, Robert Soliva- Fortuny, and Olga Martín-BellosoEdible Packaging for Dairy ProductsÓscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Joana T. Martins, and F. Xavier MalcataEdible Coatings and Films for Meat, Poultry, and FishEveline M. Nunes, Ana I. Silva, Claúdia B. Vieira, Men de Sá M. Souza Filho, Elisabeth M. Silva, and Bartolomeu W. Souza
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.

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