Innovations in food packaging [electronic resource] / edited by Jung H. Han, PepsiCo R&D/PepsiCo Advanced Research, Plano, TX, USA.
- 其他作者：
- 出版： Amsterdam : Academic Press 2014.
- 叢書名： Food science and technology international series
- 主題： Food--Packaging. , Food--Packaging--Technological innovations.
- 版本：2nd ed.
- ISBN： 9780123946010 (electronic bk.) 、 9780123946010
- URL：
電子書
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005212066 | 機讀編目格式
館藏資訊
摘要註
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.