000			01397cam a2200205Mi 4500
020			_a9780123946010 (hbk) :
020			_a0123946018 (hbk)
040			_cAU@
082	0	4	_a664 HAN 2014 A118 Or.
245	0	0	_aInnovations in food packaging /
250			_aSecond edition
300			_axx, 603 pages : _billustrations ; _c25 cm
490	1		_aFood science and technology international series
500			_aFormerly CIP.
520			_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
650		0	_aFood
650		0	_aFood
700	1		_aHan, Jung H.,
942			_cAEDBB
999			_c20742 _d20742