01397cam a2200205Mi 4500 9780123946010 (hbk) : 0123946018 (hbk) AU@ 664 HAN 2014 A118 Or. Innovations in food packaging / Second edition xx, 603 pages : illustrations ; 25 cm Food science and technology international series Formerly CIP. This 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 Food Food Han, Jung H., AEDBB 20742 20742 0 0 0 664_000000000000000_HAN_2014_A118_OR 0 92238 LBA LBA A118 2022-11-23 664 HAN 2014 A118 Or. a069959 2022-11-23 2022-11-23 AEDBB