Konu: güzel bir kitap-innovations in food packaging

innovations in food packaging
edited by Jung Han
Publisher: Elsevier Science & Technology Books
Pub. Date: May 2005

Table of Contents
1 New technologies in food packaging : overview
2 Mass transfer of gas and solute through packaging materials
3 Quality of packaged foods
4 Surface chemistry of food, packaging and biopolymer materials
5 Introduction to active food packaging technologies
6 Antimicrobial packaging systems
7 Packaging containing natural antimicrobial or antioxidative agents
8 Oxygen-scavenging packaging
9 Intelligent packaging
10 Introduction to modified atmosphere packaging
11 Internal modified atmospheres of coated fresh fruits and vegetables : understanding relative humidity effects
12 Modified atmosphere packaging of ready-to-eat foods
13 Preservative packaging for fresh meats, poultry, and fin fish
14 Centralized packaging systems for meats
15 Edible films and coatings : a review
16 Agro-polymers for edible and biodegradable films : review of agricultural polymeric materials, physical and mechanical characteristics
17 Edible films and coatings from plant origin proteins
18 Edible films and coatings from animal-origin proteins
19 Edible films and coatings from starches
20 Edible films and coatings from non-starch polysaccharides
21 Lipid-based edible films and coatings
22 Emulsion and bi-layer edible films
23 Plasticizers in edible films and coatings
24 Sensory quality of foods associated with edible film and coating systems and shelf-life extension
25 Commercial uses of active food packaging and modified atmosphere packaging systems
26 US Food and Drug Administration approach to regulating intelligent and active packaging components
27 Packaging for non-thermal food processing

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