TY  - BOOK
AU  - Han, Jung H.,
TI  - Innovations in food packaging
T2  - Food science and technology international  series
SN  - 9780123946
U1  - 664 HAN 2014 A118 Or. 
KW  - Food
N1  - Formerly CIP
N2  - 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
ER  -