000 03606nam a22003855i 4500
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003 MX-SnUAN
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008 150903s2013 xxu| o |||| 0|eng d
020 _a9781461476849
_99781461476849
024 7 _a10.1007/9781461476849
_2doi
035 _avtls000342267
039 9 _a201509030850
_bVLOAD
_c201405050241
_dVLOAD
_y201402061122
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aDel Nobile, Matteo Alessandro.
_eautor
_9320430
245 1 0 _aPackaging for Food Preservation /
_cby Matteo Alessandro Del Nobile, Amalia Conte.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2013.
300 _aviii, 193 páginas 42 ilustraciones, 3 ilustraciones en color.
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aFood Engineering Series,
_x1571-0297
500 _aSpringer eBooks
505 0 _aSection I. Shelf life modeling of packaged food.- Direct Models for Shelf Life Prediction.- Influence of mass transport properties of films on the shelf life of packaged food -- Mechanistic models for shelf life prediction.- Section II. Low Environmental Impact Active Packaging.- Different approaches to manufacture active films.- Bio-based packaging materials for controlled release of active compounds.- Section III. New Strategies to Prolong Food Shelf Life.- Packaging Protection for Liquid Foods.- Minimally processed food: packaging for quality preservation -- Innovations in Fresh Dairy Products Packaging.- Packaging for Preservation of Meat- and Fish-Based Products.
520 _aPackaging and Food Preservation addresses three main topics: mass transport properties of packaging for food applications, development of active packaging, and new strategies to prolong food shelf life. More specifically, the book discusses several mathematical models, relevant research on active packaging, and case studies that highlight the best combination of technologies to prolong the shelf-life of principal food commodities.   Authors: Matteo Alessandro Del Nobile is Full Professor at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. His main areas of interest include mass diffusion through polymeric materials, packaging structure design, and functional foods. These topics have been approached from both a theoretical and an experimental point of view. He has published over 150 papers on topics related to polymer and food science.   Amalia Conte is a Researcher at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. Her main interests lie in the development and validation of food with functional properties, and the studying of preservation systems for fresh food. Conte is co-author of more than 80 scientific publications in international journals, and has presented numerous works at international conferences on food technology.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aConte, Amalia.
_eautor
_9320431
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9781461476832
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-1-4614-7684-9
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c289969
_d289969