krainaksiazek antimicrobial food packaging 20048357

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Wiley Encyclopedia of Packaging Technology - 2827033521

1648,84 zł

Wiley Encyclopedia of Packaging Technology Wiley

Książki / Literatura obcojęzyczna

The Wiley Encyclopedia of Packaging Technology§Edited by Kit L. Yam§3rd Edition§The complete and authoritative guide to modern packaging technologies?-updated and expanded§From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies.§In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes:§Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films§Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection§Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property§Contributions from experts in all-important aspects of packaging§Extensive cross-referencing and easy-to-access information on all subjects§Large, double-column format for easy reference


Minimally Processed Foods, 1 - 2827078877

605,54 zł

Minimally Processed Foods, 1 Springer, Berlin

Książki / Literatura obcojęzyczna

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e. antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere) and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light).§§Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods, Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand.§§About the Editors §§Mohammed Wasim Siddiqui, Bihar Agricultural University, Bihar Agricultural University, Sabour, Bhagalpur, India§Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman§§


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