000			05008cam a2200517 i 4500
001			on1005701347
003			OCoLC
005			20250612155448.0
006			m o d
007			cr cnu|||unuuu
008			171010s2018 enk o 001 0 eng d
040			_aN$T _beng _erda _epn _cN$T _dIDEBK _dEBLCP _dN$T _dOCLCF _dTEFOD _dNLE _dYDX _dOPELS _dUAB _dD6H _dDKU _dSNK _dGGVRL _dU3G _dOCLCQ _dOTZ _dU3W _dLVT _dOCLCQ _dS2H _dOCLCO _dOCLCQ _dOCLCO _dK6U _dOCLCQ _dSFB _dOCLCQ _dOCLCO _dOCLCL _dSXB _dOCLCQ _dOCLCO
019			_a1005881608 _a1012123797
020			_a9780128112656 _q(electronic bk.)
020			_a0128112654 _q(electronic bk.)
020			_a0128115165
020			_a9780128115169
020			_z9780128112649
020			_z9780128115169
035			_a(OCoLC)1005701347 _z(OCoLC)1005881608 _z(OCoLC)1012123797
050		4	_aTP374 _b.F66 2018eb
072		7	_aTEC _x012000 _2bisacsh
082	0	4	_a664/.09 _223
245	0	0	_aFood packaging and preservation / _cedited by Alexandru Mihai Grumezescu, Alina Maria Holban.
264		1	_aLondon : _bAcademic Press, _c[2018]
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aHandbook of food bioengineering ; _vvolume 9
588	0		_aVendor-supplied metadata.
505	0		_aCover -- 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		_a2.3 -- 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		_a4 -- 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		_a4.5 -- 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		_a7.1 -- 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		_a""3 -- Intelligent Packaging""
520			_aThis book explores recent approaches to preserving and prolonging safe use of food products, including packaging techniques and materials.
650		0	_aFood _xPackaging. _934000
650		0	_aFood _xPreservation. _934001
700	1		_aGrumezescu, Alexandru Mihai, _eeditor. _1https://id.oclc.org/worldcat/entity/E39PCjJTbjDtdtG63hWRytf7BP
700	1		_aHolban, Alina Maria, _eeditor. _1https://id.oclc.org/worldcat/entity/E39PCjBhRgmtm798QqTQYQR7Vy
758			_ihas work: _aFood packaging and preservation (Text) _1https://id.oclc.org/worldcat/entity/E39PCGx6BvK4PDfwRrXRxPRbtX _4https://id.oclc.org/worldcat/ontology/hasWork
830		0	_aHandbook of food bioengineering ; _vv. 9.
856	4	0	_3ScienceDirect _uhttps://www.sciencedirect.com/science/book/9780128115169
999			_c216415 _d216415