01346cam a2200181Mi 4500020002600000020002100026040000800047082002600055245003600081250001900117300004400136490005400180500001800234520087600252650000901128650000901137700001801146  a9780123946010 (hbk) :  a0123946018 (hbk)  cAU@04a664 HAN 2014 A118 Or.00aInnovations in food packaging /  aSecond edition  axx, 603 pages :billustrations ;c25 cm1 aFood science and technology international  series  aFormerly CIP.  aThis book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. The primary functions of food packaging are to protect and preserve food quality and to enhance safety. To achieve these, packaging research has traditionally been focused on the developments of new barrier packaging materials and package designs. Since the late 90s, however, various innovations have been comprehensively studied and these emerging technologies have extended research topics from the primary function of food packaging to secondary functions including reduction of environmental impact, sales promotion and improvement of convenience for handling, distribution, and consumption 0aFood 0aFood1 aHan, Jung H.,