The Resource Innovations in food packaging, edited by Jung H. Han

Innovations in food packaging, edited by Jung H. Han

Label
Innovations in food packaging
Title
Innovations in food packaging
Statement of responsibility
edited by Jung H. Han
Contributor
Subject
Genre
Language
eng
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
Member of
Cataloging source
OPELS
Dewey number
664.09
Illustrations
illustrations
Index
index present
LC call number
TP374
LC item number
.I55 2005eb
Literary form
non fiction
NAL call number
TP374
NAL item number
.I66 2005
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Han, Jung H
Series statement
Food science and technology international series
http://library.link/vocab/subjectName
  • Food
  • Food
  • Aliments
  • Aliments
Target audience
specialized
Label
Innovations in food packaging, edited by Jung H. Han
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpIFP00001/innovations-in-food?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Theory -- New technologies in food packaging: overview -- Gas and solute permeation: theory and modeling -- Migration of food and packaging -- Quality of packaged -- Active food packaging -- Introduction to active food packaging technologies -- Antimicrobial packaging -- Packaging containing natural antimicrobial agents -- Oxygen scavenging packaging -- Volatile plant extracts against pathogens on packaged foods -- Commercial use of oxygen scavenging -- Intelligent packaging and information -- Intelligent packaging for food preservation -- Packaging system containing ozone and chlorine dioxide -- Aroma release and odor removing system -- Modified atmosphere packaging -- Introduction to modified atmosphere packaging -- Prediction of gas composition and quality for fruits and vegetables in MAP system -- Packaging strategies for fruits and vegetables -- MAP and quality of fresh chilled meats -- Centralized packaging of fresh meats -- Edible films and coatings -- Edible films and coatings: principles and advantages -- Agripolymers for edible and biodegradable films -- Scientific requirements for commercial use of edible coatings on foods -- Edible coatings on agricultural produces -- Edible films and coatings from plant-origin proteins -- Edible films and coatings from animal-origin proteins -- Emulsion and bi-layer edible films -- Plasticizers in edible films and coatings -- Edible films and coatings from starches -- Edible films and coatings from non-starch polysaccharides -- Lipid-based edible films and coatings
Dimensions
unknown
Extent
1 online resource (xiii, 517 pages)
Form of item
online
Isbn
9780080455174
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
  • (OCoLC)162129975
  • (OCoLC)ocn162129975
Label
Innovations in food packaging, edited by Jung H. Han
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpIFP00001/innovations-in-food?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Theory -- New technologies in food packaging: overview -- Gas and solute permeation: theory and modeling -- Migration of food and packaging -- Quality of packaged -- Active food packaging -- Introduction to active food packaging technologies -- Antimicrobial packaging -- Packaging containing natural antimicrobial agents -- Oxygen scavenging packaging -- Volatile plant extracts against pathogens on packaged foods -- Commercial use of oxygen scavenging -- Intelligent packaging and information -- Intelligent packaging for food preservation -- Packaging system containing ozone and chlorine dioxide -- Aroma release and odor removing system -- Modified atmosphere packaging -- Introduction to modified atmosphere packaging -- Prediction of gas composition and quality for fruits and vegetables in MAP system -- Packaging strategies for fruits and vegetables -- MAP and quality of fresh chilled meats -- Centralized packaging of fresh meats -- Edible films and coatings -- Edible films and coatings: principles and advantages -- Agripolymers for edible and biodegradable films -- Scientific requirements for commercial use of edible coatings on foods -- Edible coatings on agricultural produces -- Edible films and coatings from plant-origin proteins -- Edible films and coatings from animal-origin proteins -- Emulsion and bi-layer edible films -- Plasticizers in edible films and coatings -- Edible films and coatings from starches -- Edible films and coatings from non-starch polysaccharides -- Lipid-based edible films and coatings
Dimensions
unknown
Extent
1 online resource (xiii, 517 pages)
Form of item
online
Isbn
9780080455174
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
  • (OCoLC)162129975
  • (OCoLC)ocn162129975

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