Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation

Advances in Edible Packaging Systems for Food Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided in 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (such as cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (such as insect, fungal, and algae proteins), novel bioactive agents (such as novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts and consumer perception. This book caters to a wider audience including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.