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OverviewBased 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. Full Product DetailsAuthor: Aaron L. Brody , E. P. Strupinsky , Lauri R. KlinePublisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.435kg ISBN: 9780367397289ISBN 10: 0367397285 Pages: 236 Publication Date: 05 September 2019 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsIntroduction. Oxygen Scavenger Systems. Oxygen Scavenging in 2000 and Beyond. Moisture Control. Gas Permeability Control. Ethylene Control. Odor Removers. Aroma Emissions From Plastics. Antimicrobial Packaging. Carbon Dioxide Absorbers. Carbon Dioxide Emitters/Generators. Other Systems. The Future. Appendix.ReviewsAuthor InformationBrody, Aaron L.; Strupinsky, E. P.; Kline, Lauri R. Tab Content 6Author Website:Countries AvailableAll regions |
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