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Edible Food Packaging: Materials and Processing Technologies.
・ISBN 978-1-4822-3416-9 hard GB£ 260.00
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| 著者・編者 | Cerqueira, Miquel Angelo Parente Ribeiro / Pereira, Ricardo Nuno Correia / Ramos, Oscar Leandro da Silva / Teixeira, Jose Antonio Couto / Vicente, Antonio Augusto (eds.), |
|---|---|
| シリーズ | (Contemporary Food Engineering) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2016 |
| ページ数 | 469 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-3799＞ |
解説
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.