000 03622nam a22004815i 4500
001 978-1-4614-7684-9
003 DE-He213
005 20140220082830.0
007 cr nn 008mamaa
008 130712s2013 xxu| s |||| 0|eng d
020 _a9781461476849
_9978-1-4614-7684-9
024 7 _a10.1007/978-1-4614-7684-9
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aDel Nobile, Matteo Alessandro.
_eauthor.
245 1 0 _aPackaging for Food Preservation
_h[electronic resource] /
_cby Matteo Alessandro Del Nobile, Amalia Conte.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2013.
300 _aVIII, 193 p. 42 illus., 3 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Engineering Series,
_x1571-0297
505 0 _aSection I. Shelf life modeling of packaged food.- Direct Models for Shelf Life Prediction.- Influence of mass transport properties of films on the shelf life of packaged food -- Mechanistic models for shelf life prediction.- Section II. Low Environmental Impact Active Packaging.- Different approaches to manufacture active films.- Bio-based packaging materials for controlled release of active compounds.- Section III. New Strategies to Prolong Food Shelf Life.- Packaging Protection for Liquid Foods.- Minimally processed food: packaging for quality preservation -- Innovations in Fresh Dairy Products Packaging.- Packaging for Preservation of Meat- and Fish-Based Products.
520 _aPackaging and Food Preservation addresses three main topics: mass transport properties of packaging for food applications, development of active packaging, and new strategies to prolong food shelf life. More specifically, the book discusses several mathematical models, relevant research on active packaging, and case studies that highlight the best combination of technologies to prolong the shelf-life of principal food commodities.   Authors: Matteo Alessandro Del Nobile is Full Professor at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. His main areas of interest include mass diffusion through polymeric materials, packaging structure design, and functional foods. These topics have been approached from both a theoretical and an experimental point of view. He has published over 150 papers on topics related to polymer and food science.   Amalia Conte is a Researcher at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. Her main interests lie in the development and validation of food with functional properties, and the studying of preservation systems for fresh food. Conte is co-author of more than 80 scientific publications in international journals, and has presented numerous works at international conferences on food technology.
650 0 _aChemistry.
650 0 _aBiochemical engineering.
650 0 _aFood science.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aBiochemical Engineering.
700 1 _aConte, Amalia.
_eauthor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461476832
830 0 _aFood Engineering Series,
_x1571-0297
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-7684-9
912 _aZDB-2-CMS
999 _c95962
_d95962