001444134 000__ 04368cam\a2200577Ii\4500
001444134 001__ 1444134
001444134 003__ OCoLC
001444134 005__ 20230310003654.0
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001444134 008__ 220203s2022\\\\sz\a\\\\o\\\\\001\0\eng\d
001444134 019__ $$a1295211793$$a1295244664$$a1296431061$$a1296665611
001444134 020__ $$a9783030902995$$q(electronic bk.)
001444134 020__ $$a3030902994$$q(electronic bk.)
001444134 020__ $$z9783030902988
001444134 020__ $$z3030902986
001444134 0247_ $$a10.1007/978-3-030-90299-5$$2doi
001444134 035__ $$aSP(OCoLC)1295209941
001444134 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dEBLCP$$dGW5XE$$dDKU$$dOCLCO$$dOCLCF$$dN$T$$dUKAHL$$dOCLCQ
001444134 049__ $$aISEA
001444134 050_4 $$aTP374$$b.R45 2022
001444134 08204 $$a664/.09$$223
001444134 24500 $$aReleasing systems in active food packaging :$$bpreparation and applications /$$cSeid Mahdi Jafari, Ana Sanches Silva, editors.
001444134 264_1 $$aCham :$$bSpringer,$$c[2022]
001444134 264_4 $$c©2022
001444134 300__ $$a1 online resource :$$billustrations (some color).
001444134 336__ $$atext$$btxt$$2rdacontent
001444134 337__ $$acomputer$$bc$$2rdamedia
001444134 338__ $$aonline resource$$bcr$$2rdacarrier
001444134 347__ $$atext file$$bPDF$$2rda
001444134 4901_ $$aFood bioactive ingredients
001444134 500__ $$aIncludes index.
001444134 5050_ $$aPart 1: Overview and future perspectives of active food packaging -- Chapter 1. The evolution of Food Packaging, the Active Food packaging concept and its current and future trends -- Part 2. Releasing systems in active food packaging -- Chapter 2. Emitters of antimicrobials -- Chapter 3. Emitters of antioxidants (with special focus in natural antioxidants) -- Chapter 4. Emitters of essential oils -- Chapter 5. Emitters of Flavours, Colorants, other Food ingredients -- Chapter 6. Temperature control emitters -- Part 3: Preparation and effectiveness of releasing systems in active food packaging -- Chapter 7. Different approaches for the inclusion of bioactive compounds in packaging systems -- Chapter 8. Impact of included bioactive compounds in barrier and mechanical properties of active packaging -- Chapter 9. Effectiveness and release studies of bioactive releasing systems -- Chapter 10. Preparation of Edible active coating systems for food purposes -- Part 4. Application of releasing active packaging in different food categories -- Chapter 11. Meat products -- Chapter 12. Dairy products -- Chapter 13. Beverages -- Chapter 14. Cereals and cereal based products -- Chapter 15. Fruits and vegetables -- Chapter 16. Oils and fats.
001444134 506__ $$aAccess limited to authorized users.
001444134 520__ $$aValuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.
001444134 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed February 16, 2022).
001444134 650_0 $$aFood$$xPackaging.
001444134 650_0 $$aBioactive compounds.
001444134 650_6 $$aAliments$$xConditionnement.
001444134 650_6 $$aComposés bioactifs.
001444134 655_0 $$aElectronic books.
001444134 7001_ $$aJafari, Seid Mahdi,$$eeditor.
001444134 7001_ $$aSilva, Ana Sanches,$$eeditor.
001444134 77608 $$iPrint version:$$z3030902986$$z9783030902988$$w(OCoLC)1273076746
001444134 830_0 $$aFood bioactive ingredients.
001444134 852__ $$bebk
001444134 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-90299-5$$zOnline Access$$91397441.1
001444134 909CO $$ooai:library.usi.edu:1444134$$pGLOBAL_SET
001444134 980__ $$aBIB
001444134 980__ $$aEBOOK
001444134 982__ $$aEbook
001444134 983__ $$aOnline
001444134 994__ $$a92$$bISE