Lin Lin
Elsevier Science
e druk, 2026
9780443404252
Meat Preservation and Packaging Techniques
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2026
ISBN13: 9780443404252
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Juridisch
:
Levertijd ongeveer 9 werkdagen
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Samenvatting
Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings.
Specificaties
ISBN13:9780443404252
Taal:Engels
Bindwijze:Paperback
Uitgever:Elsevier Science
Herdrukdatum:1-9-2026
Inhoudsopgave
1. Major causes of meat and meat products spoilage during processing, transportation and storage<br>2. Conventional chemical and physical techniques for meat preservation<br>3. Conventional packaging formats in meat preservation<br>4. Novel emerging non-thermal processing techniques for meat preservation<br>5. Plant-based essential oils and their main components are promising alternatives in meat preservation<br>6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites<br>7. Marine derivatives for meat preservation<br>8. Nanoparticles in meat intelligent packaging<br>9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation<br> 10. Smart label for monitoring food safety and quality: the new strategy of meat packaging
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