Sustainable Food Packaging Technology (eBook)
XVIII, 446 Seiten
Wiley-VCH GmbH (Verlag)
978-3-527-82006-1 (ISBN)
The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy.
»Sustainable Food Packaging Technology« deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage.
- Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials
- State-of-the-art: »Sustainable Food Packaging Technology« provides knowledge on new developments in functional packaging
- From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging
Athanassia Athanassiou is Tenured Senior Researcher at the Istituto Italiano di Tecnologia in Genoa. Italy. After her PhD, obtained from the University of Salford, UK, she got a Postdoctoral Fellowship at the Institute of Electronic Structure and Lasers in Heraklion, Crete, Greece, where she was associated researcher. From 2006 to 2010 she was a Senior Researcher at the National Nanotechnology Laboratory of the CNR-Istituto di Nanoscienze in Lecce, Italy, and founded the group of Smart Materials at the Istituto Italiano di Tecnologia in Genoa in 2012. She has a broad range of experimental experience in fields such as development, processing & characterization of composite nanomaterials, smart materials responsive to external stimuli, laser-matter interactions, steady state/transient spectroscopy, surface science, and nanofabrication. She has published about 250 articles in refereed journals, she is the author or co-author several book chapters, she is the inventor of 20 patents, 12 of them already filed, and she has several oral and invited contributions to international conferences.
Natural, Biodegradable and Edible Polymers in Food Packaging: PLA, PHBs, PCL, Silk, Starch, Chitosan
Biocomposites of Natural Fibers and Biopolymers in Food Packaging
Paper and Cardboard Reinforcement of Biopolymers for Food Packaging Materials
Natural Principles in Active Food Packaging for Enhanced Protection: Antioxidant, Antibacterial Agents
Natural Molecules in Intelligent Packaging as Indicators for Food Spoilage and Presence of Pollutants
Recent Technological Developments of Biocomposite Materials for Food Packaging Applications
| Erscheint lt. Verlag | 17.12.2020 |
|---|---|
| Verlagsort | Weinheim |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Biopolymere • biopolymers • Chemie • Chemistry • Food Packaging • Food Science & Technology • Industrial Chemistry • Lebensmittel • Lebensmittelforschung u. -technologie • Lebensmittel / Verpackung • Polymer Science & Technology • Polymerwissenschaft u. -technologie • Technische u. Industrielle Chemie |
| ISBN-10 | 3-527-82006-X / 352782006X |
| ISBN-13 | 978-3-527-82006-1 / 9783527820061 |
| Haben Sie eine Frage zum Produkt? |
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