Food preservation / edited by Alexandru Grumezescu, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, Busharest, Romania.

Includes bibliographical references and index.

1. Basic and Applied Concepts of Edible Packaging for Foods 2. New food packaging systems 3. Active food packaging from botanical, animal, bacterial and synthetic sources 4. Powerful solution to mitigate the temperature variation effect: development of novel super-insulating materials 5. Report on edible films and coatings 6. Antioxidant polymers for food packaging 7. Polyacrylamide Nano-based Packaging Materials for Food Application 8. Bio-based nano-composites for food packaging and their effect in food quality and safety 9. Biodegradable films: An alternative food packaging. Recent Trends in active, smart and intelligent packaging for food products 11. New materials for the aging of wines and beverages. Evaluation and comparison 12. Natural antimicrobial agents for food bio-preservation with future prospects 13. Dairy whey protein-based edible films and coatings for food preservation 14. Polymers for Modified Atmosphere Packaging Applications 15. Using laccases for food preservation