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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).
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).
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