What's new in edible films? (food packaging): An article from: Food Processing
Book Details
Author(s)Judy Rice
PublisherPutman Media, Inc.
ISBN / ASINB00092LGJS
ISBN-13978B00092LGJ3
MarketplaceFrance 🇫🇷
Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 1994. The length of the article is 1269 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Many researchers from the food industry, academia and government are trying to develop innovative edible films to help minimize packaging waste. The US Army Natick Research has developed a collagen-based film for meat packaging. Collagen was chosen because of its water resistance, satisfactory strength and good moisture barrier qualities. Other potential materials include milk-based edible films, grain-based edible films and cellulosic edible films.
Citation Details
Title: What's new in edible films? (food packaging)
Author: Judy Rice
Publication:Food Processing (Magazine/Journal)
Date: July 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n7 Page: p61(2)
Distributed by Thomson Gale
From the supplier: Many researchers from the food industry, academia and government are trying to develop innovative edible films to help minimize packaging waste. The US Army Natick Research has developed a collagen-based film for meat packaging. Collagen was chosen because of its water resistance, satisfactory strength and good moisture barrier qualities. Other potential materials include milk-based edible films, grain-based edible films and cellulosic edible films.
Citation Details
Title: What's new in edible films? (food packaging)
Author: Judy Rice
Publication:Food Processing (Magazine/Journal)
Date: July 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n7 Page: p61(2)
Distributed by Thomson Gale
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