Antimicrobial Food Packaging - Jorge Barros-Velazquez; | Foyles Bookstore
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Antimicrobial Food Packaging
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Antimicrobial Food Packaging (Paperback)

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Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods. The book is organized in six parts to include the main backgrounds and frameworks of the topic, types of packaging materials and packaging systems and the migration of packaging elements into food, the most relevant established and emerging technologies for microbial detection in food systems, the development and application of antimicrobial packaging strategies to specific food sectors, and the most promising combinational approaches, also including combinational edible antimicrobial coatings.

Useful to a wide audience of researchers, scientists and students, the new edition brings six new chapters that include the latest information on smart packaging, algae biofilms for antimicrobial packaging applications, polylactic acid-tea polyphenol nanofibers, use in antimicrobial packaging, chitosan and proanthocyanidins, chitosan and e-polylysine bionanocomposite films, citrus essential oils, and also includes dairy products.

BusinessIndustry & industrial studiesMedia, information & communication industriesPrinting, packaging & reprographic industryScience & MathematicsBiology, life sciencesLife sciences: general issuesTechnicalIndustrial chemistry & manufacturing technologiesIndustrial chemistryFood & beverage technology Publisher: Elsevier Science & Technology Publication Date: 01/05/2022 ISBN-13: 9780323907477  Details: Type: Paperback Format: Books
Availability: Pre-order for despatch on publication. Pre-Order

Dr. Jorge Barros-Velazquez has won several awards in his field for outstanding contributions to research and academia. He has published in many journals and books and serves as the editor of Food and Bioprocess Technology, one of the top international scientific journals in the field of food science and technology. He has led more than 30 scientific projects on food microbiology and food safety and participated in another 15 projects. He is member of the Editorial Board of, among others, the following journals: Microorganisms, Journal of Food Quality, Animals, Journal of Chemistry, and Recent Patents on Biotechnology. His current research interests include the development of biopreservation strategies for seafood and other animal foods, these including the use of lactic acid bacteria and their bacteriocins, natural organic acids, essential oils and algae extracts.

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