Edible Food Packaging with Natural Hydrocolloids and Active Agents

The book provides readers with state-of-the-art developments in antimicrobial, antioxidant and bioactive packaging based on natural hydrocolloids and active agents.

List of contents

1. Introduction to Active Edible Packaging 2. Natural Hydrocolloids: Sources and Major Characteristics 3. Ability of Major Natural Hydrocolloids to Form Edible Packaging 4. Natural Active Agents: Sources, Major Characteristics and Potential as Edible Packaging Components 5. Strategies and Methods of Enhancing the Performance of Active Edible Packaging 6. Methods of Testing Antimicrobial and Antioxidant Properties of Edible Packaging 7. Application of Active Edible Packaging for Different Food Categories

About the author

Ahmet Yemeniciölu is a food scientist with a PhD from Ankara University, Turkey. He has been a professor in the food engineering department of Izmir Institute of Technology since 1999. In the last 20 years, his focus has been in discovering novel packaging applications and strategies for enhancing the performance of active edible packaging. He is best known with research studies adapting controlled release strategies for natural active agents incorporated into edible films.

Summary

The book provides readers with state-of-the-art developments in antimicrobial, antioxidant and bioactive packaging based on natural hydrocolloids and active agents.

Product details

• Authors: Ahmet Yemenicioğlu
• Publisher: Taylor and Francis
• Languages: English
• Product format: Paperback / Softback
• Released: 08.10.2024
• EAN: 9781032371122
• ISBN: 978-1-032-37112-2
• No. of pages: 334
• Weight: 453 g
• Illustrations: schwarz-weiss Illustrationen, farbige Illustrationen, Raster,schwarz-weiss, Raster, farbig, Zeichnungen, schwarz-weiss, Tabellen, schwarz-weiss
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; SCIENCE / Life Sciences / General, TECHNOLOGY & ENGINEERING / Industrial Design / Packaging, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General