000			01780nam a22002537a 4500
008			230426s2019 |||||||| |||| 00| 0 eng d
020			_a9780367397289
022			_l9780367397289
041			_aeng
082			_a664.09 _bBRO
100			_aBrody, Aaron L. _9527910 _eAU
245			_aActive Packaging for Food Applications
260			_aBoca Raton, FL : _bCRC Press, _c2019
300			_aXVIII, 218 p. _b: ill
500			_aBiography Brody, Aaron L.; Strupinsky, E. P.; Kline, Lauri R.
504			_aYY
520			_aSUMMARY: Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
650		0	_947035 _aFood Packaging
700			_eAU _aStrupinsky, Eugene R. _9674420
700			_eAU _aKline, Lauri R. _9674421
856			_yWEB LINK _uhttps://www.routledge.com/Active-Packaging-for-Food-Applications/Brody-Strupinsky-Kline/p/book/9780367397289#
856			_yTOC _uhttps://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367397289.pdf
942			_2ddc _cBOO
999			_c701474 _d701474