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Biopackaging / editor, Martin A. Masuelli, �Area de Qu�imica F�isica, Departamento de Qu�imica, Facultad de Qu�imica, Bioqu�imica y Farmacia, Universidad Nacional de San Luis, Laboratorio de Membranas y Biomateriales-Instituto de F�isica Aplicada-CONICET, Laboratorio de Investigaci�on y Servicios de Qu�imica, F�isica (LISEQF-UNSL), San Luis, Argentina.

Contributor(s): Material type: TextTextPublisher: Boca Raton : CRC Press, [2018]Description: xx, 396 pages ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781498749688 (hardback : alk. paper)
Subject(s): DDC classification:
  • 658.564 23 BIO
LOC classification:
  • TS1982 .B56 2018
Summary: This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and biodegradability are also discussed, in addition to newly discovered processing and preservation techniques, most notably modified atmosphere packaging (MAP) and active packaging (AP). -- Provided by publisher.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Central Library, SUST General Stacks 658.564 BIO (Browse shelf(Opens below)) 1 Available 0074767
Books Books Central Library, SUST General Stacks 658.564 BIO (Browse shelf(Opens below)) 2 Available 0076333
Browsing Central Library, SUST shelves, Shelving location: General Stacks Close shelf browser (Hides shelf browser)
658.5620218 JOI ISO 9000 : 658.5620794 COT TQM for information system management : 658.564 BIO Biopackaging / 658.564 BIO Biopackaging / 658.568 GRS Statistical quality control / 658.568 GRS Statistical quality control / 658.57 RDD R&D decisions :

"A science publishers book."

Includes bibliographical references and index.

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and biodegradability are also discussed, in addition to newly discovered processing and preservation techniques, most notably modified atmosphere packaging (MAP) and active packaging (AP). -- Provided by publisher.

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