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00000cam a2200000Mu 4500 |
| 001 |
on1195816160 |
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OCoLC |
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20241006213017.0 |
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m d |
| 007 |
cr ||||||||||| |
| 008 |
200919s2020 xx o ||| 0 eng d |
| 040 |
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|a EBLCP
|b eng
|c EBLCP
|d OCLCL
|d K6U
|d OCLCO
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| 020 |
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|a 9781000194357
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| 020 |
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|a 1000194353
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| 035 |
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|a (OCoLC)1195816160
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| 050 |
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4 |
|a TP374
|b .F663 2021
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| 049 |
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|a HCDD
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| 100 |
1 |
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|a Rangappa, Sanjay Mavinkere.
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| 245 |
1 |
0 |
|a Food Packaging
|h [electronic resource] :
|b Advanced Materials, Technologies, and Innovations.
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| 260 |
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|a Milton :
|b Taylor & Francis Group,
|c 2020.
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| 300 |
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|a 1 online resource (413 p.)
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| 500 |
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|a Description based upon print version of record.
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0 |
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|a Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Editors -- Contributors -- Chapter 1 Bio-Based Materials for Active Food Packaging: Dream or Reality -- 1.1 Introduction -- 1.2 Active Food Packaging: General Definitions and Some Examples -- 1.2.1 Antioxidant Packaging -- 1.2.2 Water Absorbers/Scavengers -- 1.2.3 Ethylene Scavengers/Absorbers -- 1.2.4 Antimicrobial Packaging -- 1.3 European Directive on Circular Economy: The Change from Plastics to Bio-Based Materials
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| 505 |
8 |
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|a 1.4 Bio-Based Packaging Materials: Obtention of Materials Commercially Available and Their Degradation Path -- 1.4.1 Polysaccharides -- 1.4.1.1 Starch -- 1.4.1.2 Agar -- 1.4.1.3 Alginate -- 1.4.1.4 Chitin/Chitosan -- 1.4.1.5 Xanthan Gum -- 1.4.1.6 Xylans -- 1.4.1.7 Pullulan -- 1.4.1.8 Carrageenan -- 1.4.1.9 Pectin -- 1.4.1.10 Cellulose-Derived -- 1.4.2 Proteins -- 1.4.2.1 Whey -- 1.4.2.2 Casein -- 1.4.2.3 Zein -- 1.4.2.4 Gelatin -- 1.4.3 Flour-Based -- 1.5 Bio-Based Active Packaging Materials: Focus on Examples Tested In Vivo -- 1.5.1 Chitosan-Based Active Packaging Materials
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| 505 |
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|a 1.5.2 Cellulose and Cellulose-Based Packaging Materials -- 1.5.3 Gelatin-Based Packaging Materials -- 1.5.4 Starch-Based Packaging Materials -- 1.5.5 Other Protein-Based Packaging Materials -- 1.5.6 Alginate-Based Packaging Materials -- 1.5.7 Other Bio-Based Active Packaging -- 1.6 Conclusions -- Acknowledgments -- References -- Chapter 2 Biodegradable Films for Food Packaging -- 2.1 Introduction -- 2.2 Types of Biodegradable Polymers -- 2.2.1 Properties that Affect Biodegradable Film Usability -- 2.2.2 Biodegradable Films with Antimicrobial and Antioxidant Properties
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|a 2.2.3 Nanotechnology in the Production of Biodegradable Films -- 2.2.3.1 Types of Nanomaterials Used in Nanocomposites -- 2.2.4 Use of Chemical Binders to Improve the Properties of Biodegradable Films -- 2.3 Types of Biodegradable Polymers -- 2.3.1 Protein Films -- 2.3.1.1 Zein Protein -- 2.3.1.2 Soy Protein -- 2.3.1.3 Whey Protein -- 2.3.1.4 Fish Protein -- 2.3.2 Polysaccharide Films -- 2.3.2.1 Chitin and Chitosan -- 2.3.2.2 Carrageenan -- 2.3.2.3 Starch -- 2.3.2.4 Cellulose Derivatives -- 2.3.3 Lipid Films -- 2.3.4 Polyesters -- 2.4 Edible Coatings -- 2.5 Use of Edible Films on Meat Dishes
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|a 2.6 Use of Edible Coatings on Fried Foods -- 2.7 Advantages of Edible Coating on Fruits and Vegetables -- 2.8 The Benefits of Coating Edible Nuts -- References -- Chapter 3 Recent Advances in the Production of Multilayer Biodegradable Films -- 3.1 Introduction -- 3.2 Materials Used in the Development of Multilayers -- 3.3 Properties of Multilayer -- 3.4 Techniques for Preparation of Multilayer Films -- 3.4.1 Casting Method -- 3.4.2 Extrusion Method -- 3.4.3 Electrospinning Method -- 3.5 Advantages and Disadvantages of Multilayer Films -- 3.6 Strategies to Improve Properties
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| 500 |
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|a 3.7 Applications of the Multilayers Films
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| 650 |
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0 |
|a Food
|x Packaging
|x Technological innovations.
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| 700 |
1 |
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|a Parameswaranpillai, Jyotishkumar.
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| 700 |
1 |
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|a Krishnasamy, Senthilkumar.
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| 700 |
1 |
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|a Siengchin, Suchart.
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| 700 |
1 |
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|a Thiagamani, Senthil Muthu Kumar.
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| 758 |
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|i has work:
|a Food packaging (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGDXGQ8j6cGgFVv9qXjf7b
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
8 |
|i Print version:
|a Rangappa, Sanjay Mavinkere
|t Food Packaging : Advanced Materials, Technologies, and Innovations
|d Milton : Taylor & Francis Group,c2020
|z 9780367335380
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=6318041
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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