Inhoudsopgave:
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\u003ci\u003eFood Packaging and Preservation: Antimicrobial Materials and Technologies\u003c/i\u003e provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.\u003cul\u003e \u003cli\u003eThoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies\u003c/li\u003e \u003cli\u003eCovers nanomaterials, natural extracts and their usage in micro and nanoemulsion form\u003c/li\u003e \u003cli\u003eExamines non- thermal processing methods and their combinations for food packaging and food preservation\u003c/li\u003e\u003c/ul\u003e |
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