Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution.
This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.
1. Chapter One. Introduction to food packaging - p. 1 2. Chapter Two. Biodegradable and edible packaging materials - p. 39 3. Chapter Three. Manufacture of biodegradable food packaging - p. 75 4. Chapter Four. Engineering properties of edible films - p. 97 5. Chapter Five. Starch-based food packaging - p. 139 6. Chapter Six. Cellulose and hemicellulose-based packaging - p. 177 7. Chapter Seven. Gum-based food packaging - p. 217 8. Chapter Eight. Protein-based food packaging - p. 247 9. Chapter Nine. Lipidbased food packaging - p. 285 10. Chapter Ten. Application of nanotechnology in food packaging - p. 303 11. Chapter Eleven. Active packaging materials - p. 345 12. Chapter Twelve. Smart food packaging materials - p. 363 13. Chapter Thirteen. Impact of edible packaging on food quality - p. 415 14. Chapter Fourteen. Emerging trends in food packaging - p. 435 15. Chapter Fifteen. Modeling mass transfer in biodegradable and edible packaging - p. 477 16. Chapter Sixteen. Application of biodegradable packaging to different food materials - p. 507 17. Index - p. 529
Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution.
This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.
1. Chapter One. Introduction to food packaging - p. 1 2. Chapter Two. Biodegradable and edible packaging materials - p. 39 3. Chapter Three. Manufacture of biodegradable food packaging - p. 75 4. Chapter Four. Engineering properties of edible films - p. 97 5. Chapter Five. Starch-based food packaging - p. 139 6. Chapter Six. Cellulose and hemicellulose-based packaging - p. 177 7. Chapter Seven. Gum-based food packaging - p. 217 8. Chapter Eight. Protein-based food packaging - p. 247 9. Chapter Nine. Lipidbased food packaging - p. 285 10. Chapter Ten. Application of nanotechnology in food packaging - p. 303 11. Chapter Eleven. Active packaging materials - p. 345 12. Chapter Twelve. Smart food packaging materials - p. 363 13. Chapter Thirteen. Impact of edible packaging on food quality - p. 415 14. Chapter Fourteen. Emerging trends in food packaging - p. 435 15. Chapter Fifteen. Modeling mass transfer in biodegradable and edible packaging - p. 477 16. Chapter Sixteen. Application of biodegradable packaging to different food materials - p. 507 17. Index - p. 529
