ENGLISH

Active Packaging for Food Applications

By Aaron L. Brody , E. P. Strupinsky , Lauri R. Kline

Book information

Publisher
CRC Press
Year
2001
ISBN
1587160455, 9781587160455
Open Library ID
OL9458143M
Language
english
Format
PDF
Filesize
1 MB (1476201 bytes)
Edition
1
Pages
222\222
Time added
2011-06-04 13:46:07

Description

Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.

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