Food packaging and preservation / (Record no. 216415)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05008cam a2200517 i 4500 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | N$T |
| 019 ## - | |
| -- | 1005881608 |
| -- | 1012123797 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780128112656 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0128112654 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0128115165 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780128115169 |
| 245 00 - TITLE STATEMENT | |
| Title | Food packaging and preservation / |
| Statement of responsibility, etc. | edited by Alexandru Mihai Grumezescu, Alina Maria Holban. |
| 300 ## - DESCRIPTION | |
| Extent | 1 online resource |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 9: Food Packaging and Preservation -- Chapter 1 -- Basic and Applied Concepts of Edible Packaging for Foods -- 1 -- Introduction -- 2 -- Natural Polymers Based Edible Films and Coatings -- 2.1 -- Introduction -- 2.2 -- Polysaccharide-Based Edible Films -- 2.2.1 -- Animal origin polysaccharides -- 2.2.2 -- Plant origin polysaccharides -- 2.2.3 -- Marine origin polysaccharides -- 2.2.4 -- Microbial polysaccharides |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.3 -- Lipid-Based Edible Coatings2.3.1 -- Oils and fats -- 2.3.2 -- Essential oils -- 2.3.3 -- Waxes -- 2.3.4 -- Resins -- 2.3.5 -- Plastificizers -- 2.3.6 -- Emulsifiers -- 2.4 -- Protein-Based Edible Films -- 2.4.1 -- Proteins -- 3 -- Edible Packaging: A Vehicle for Functional and Bioactive Compounds -- 3.1 -- Introduction -- 3.2 -- Active and Intelligent Packaging -- 3.3 -- Incorporation of the Active Substances Into the Packaging Film -- 3.3.1 -- Use of natural antimicrobials -- 3.3.2 -- Antioxidant packaging -- 3.4 -- Conclusions |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4 -- Food Surface Properties for Edible Packaging Application4.1 -- Introduction -- 4.2 -- Wettability of Coatings in the Surface of Foods -- 4.2.1 -- Wettability -- 4.2.2 -- Importance of application of edible coatings in foods -- 4.2.2.1 -- Cheese -- 4.2.2.2 -- Fruit and vegetables -- 4.2.2.3 -- Fish -- 4.2.3 -- Variables that affect the wettability of coatings at nanoscale level -- 4.3 -- Contact Angle of Coatings in the Surface of Foods -- 4.4 -- Surface Tension of Coatings -- 4.4.1 -- Surface tension -- 4.4.2 -- Critical surface tension -- 4.4.3 -- Surface-free energy |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.5 -- Conclusions5 -- Edible Packaging for Food Application -- 5.1 -- Introduction -- 5.2 -- Fruits and Vegetables -- 5.3 -- Fresh-Cut Fruit and Vegetables -- 5.4 -- Dairy Products -- 5.5 -- Meat and Poultry -- 5.5.1 -- Fish -- 6 -- Regulatory Aspects and Commercialization of Edible Packaging -- 6.1 -- Edible Packaging Legislation and Consumer Behavior -- 6.2 -- Economic Feasibility and Benefits of Edible Packaging -- 6.3 -- Commercialization Aspects of This Type of Packaging -- 7 -- Properties, Production, and Processing of Edible Packaging |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 7.1 -- Technological Applications of Edible Packaging and Their Behavior During Storage, Transportation, and Packaging7.2 -- Examples of Wet (Casting, Roll Drying) and Dry Processes (Extrusion, Coextrusion) for Edible Film Production -- 7.3 -- Conclusions -- References -- Further Reading -- Chapter 2 -- New Food Packaging Systems -- 1 -- Introduction -- 2 -- Active Packaging -- 2.1 -- Materials -- 2.1.1 -- Carrageenans -- 2.1.2 -- Starch -- 2.1.3 -- Chitosan -- 2.1.4 -- Polylactic acid -- 2.1.5 -- Polyhydroxyalkanoates (PHAs) -- 2.2 -- Methods and Applications |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | ""3 -- Intelligent Packaging"" |
| 650 #0 - SUBJECT | |
| Keyword | Food |
| 650 #0 - SUBJECT | |
| Keyword | Food |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Grumezescu, Alexandru Mihai, |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Holban, Alina Maria, |
| 856 40 - ONLINE RESOURCES | |
| url | https://www.sciencedirect.com/science/book/9780128115169 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| -- | https://id.oclc.org/worldcat/entity/E39PCjJTbjDtdtG63hWRytf7BP |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| -- | https://id.oclc.org/worldcat/entity/E39PCjBhRgmtm798QqTQYQR7Vy |
| 758 ## - | |
| -- | has work: |
| -- | Food packaging and preservation (Text) |
| -- | https://id.oclc.org/worldcat/entity/E39PCGx6BvK4PDfwRrXRxPRbtX |
| -- | https://id.oclc.org/worldcat/ontology/hasWork |
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