Description
Book SynopsisThe edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging.
The book's 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging
Table of Contents
Edible Packaging Today. Edible Film and Packaging Using Gum Polysaccharides. Protein-Based Films and Coatings. Edible Coatings and Films from Lipids, Waxes, and Resins. Production and Processing of Edible Packaging: Stability and Applications. Mass Transfer Measurement and Modeling for Designing Protective Edible Films. Edible Packaging: A Vehicle for Functional Compounds. Antimicrobial Edible Packaging. Nanotechnology in Edible Packaging. Nanostructured Multilayers for Food Packaging by Electrohydrodynamic Processing. How to Evaluate the Needs for Edible Packaging of Respiring Products. Edible Packaging for Fruits and Vegetables. Edible Packaging for Dairy Products. Edible Coatings and Films for Meat, Poultry, and Fish.
