Food Packaging Science and Technology
Book (italiano):
Lee (food engineering and packaging, Kyungnam U., Korea), Yam (food engineering and packaging, Rutgers U.), and Piergiovanni (food science and technology, State U. of Milan, Italy) discuss basic principles and technologies in the field, as well as advanced topics such as active, intelligent, and sustainable packaging. The book stresses the application of principles to creating effective designs and products. The chemical structures and properties of materials are covered, followed by permeation of gas and vapor, migration and food-package interactions, polymers, technologies, and materials such as glass, metal, and cellulose. Sociological and legislative considerations are also addressed. The book is aimed at students and professionals. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)
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