Biopackaging / editor, Martin A. Masuelli, Departamento de Química, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Laboratorio de Membranas-Instituto de Física Aplicada-CONICET, San Luis, Argentina
Halftitle -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Acknowledgments -- State of the Art -- Martin A. Masuelli and Marisa Zanon -- 1. Edible Active Packaging for Food Application: Materials and Technology -- 2. Active Bio-Packaging in the Food Industry -- 3. Antimicrobial Active Packaging -- 4. Transport Phenomena in Biodegradable and Edible Films -- 5. Formulation, Properties and Performance of Edible Films and Coatings from Marine Sources in Vegetable and Fruits
6. Agroindustrial Biomass: Potential Materials for Production of Biopolymeric Films7. Vegetable Nanocellulose in Food Packaging -- 8. Xylan Polysaccharide Fabricated into Biopackaging Films -- 9. Reactive Extrusion for the Production of Starch-based Biopackaging -- 10. Polyhydroxyalkanoates â#x80;#x93; A Prospective Food Packaging Material: Overview of the State of the Art, Recent Developments and Potentials -- 11. Active Biopackaging Based on Proteins -- Book Conclusions -- Index
Summary
This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and biodegradability are also discussed, in addition to newly discovered processing and preservation techniques, most notably modified atmosphere packaging (MAP) and active packaging (AP). -- Provided by publisher
