LEADER 02177nam 22006251 450 001 9910463637903321 005 20200520144314.0 010 $a1-4214-0338-2 035 $a(CKB)3240000000065034 035 $a(OCoLC)868974474 035 $a(CaPaEBR)ebrary10790453 035 $a(SSID)ssj0000606351 035 $a(PQKBManifestationID)11390730 035 $a(PQKBTitleCode)TC0000606351 035 $a(PQKBWorkID)10582034 035 $a(PQKB)11594702 035 $a(MiAaPQ)EBC3318740 035 $a(OCoLC)794700415 035 $a(MdBmJHUP)muse785 035 $a(Au-PeEL)EBL3318740 035 $a(CaPaEBR)ebr10790453 035 $a(OCoLC)923196823 035 $a(EXLCZ)993240000000065034 100 $a20110407d2011 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe expert cook in enlightenment France /$fSean Takats 210 1$aBaltimore :$cJohns Hopkins University Press,$d2011. 215 $a1 online resource (216 p.) 225 0$aJohns Hopkins University studies in historical and political science ;$v129th ser., 2 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-4214-0283-1 320 $aIncludes bibliographical references (pages [179]-196) and index. 327 $aDefining the cook -- Corrupting spaces -- Pots and pens -- Theorizing the kitchen -- The servant of medicine -- Conclusion. 410 0$aJohns Hopkins University studies in historical and political science ;$v129th ser., 2. 606 $aCooking$zFrance$xHistory$y18th century 606 $aCooking, French$xHistory$y18th century 606 $aCooks$zFrance$xHistory$y18th century 607 $aFrance$xSocial life and customs$y18th century 608 $aElectronic books. 615 0$aCooking$xHistory 615 0$aCooking, French$xHistory 615 0$aCooks$xHistory 676 $a641.5944 700 $aTakats$b Sean$f1974-$01000550 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463637903321 996 $aThe expert cook in enlightenment France$92296568 997 $aUNINA LEADER 06406nam 2201729z- 450 001 9910557769303321 005 20210501 035 $a(CKB)5400000000045668 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68959 035 $a(oapen)doab68959 035 $a(oapen)68959 035 $a(EXLCZ)995400000000045668 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFunctional Coatings for Food Packaging Applications 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (350 p.) 311 08$a3-03936-850-8 311 08$a3-03936-851-6 330 $aThe food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods. 606 $aResearch & information: general$2bicssc 606 $aResearch and information: general$2bicssc 610 $aactive coating 610 $aactive films 610 $aactive food packaging 610 $aactive packaging 610 $aagricultural wastes 610 $aalginate 610 $aantifungal ingredients 610 $aantimicrobial 610 $aantimicrobial coating 610 $aantimicrobial properties 610 $aantioxidant 610 $aantioxidant and antimicrobial agents 610 $abarrier coating 610 $abarrier films 610 $abilayer films 610 $abio-coatings 610 $abiocatalytic 610 $abiopolymer coatings 610 $abiopolymers 610 $abologna 610 $aBotrytis cinerea 610 $aburrata cheese 610 $aCarica papaya L. 610 $acarvacrol 610 $acellulose nanocrystals (CNC) 610 $achitosan 610 $achitosan hydrochloride 610 $achlorophyllin 610 $aCitrus spp. 610 $acoating 610 $acoatings 610 $acoextrusion 610 $acomposites 610 $aconditioning liquid 610 $adisease control 610 $aDLC 610 $aedible coating 610 $aedible coatings 610 $aedible film 610 $aedible films 610 $aegg preservation 610 $aelectrospinning 610 $aelectrospraying 610 $afood coatings 610 $afood preservation 610 $afood safety 610 $afresh-cut 610 $afruit quality 610 $afruits 610 $afungicide alternatives 610 $agas barrier 610 $agrease barrier 610 $ahairy fig fruits 610 $aHPLC-GC coupled with a flame ionization detector (FID) 610 $aimage analysis 610 $ainterface 610 $aisotactic polypropylene 610 $alactoferrin 610 $alamination 610 $alysozyme 610 $amapping 610 $amicroscopy 610 $aMOSH/MOAH migration 610 $an/a 610 $ananocomposites 610 $ananoindentation 610 $ananomaterials 610 $anavel oranges 610 $aoxygen barrier 610 $apackaging 610 $apackaging design 610 $apaper 610 $apaper-based food packaging material 610 $apectin 610 $aPectobacterium carotovorum subsp. carotovorum 610 $apermeation 610 $aPET 610 $aPET bottle 610 $aphotoactivation 610 $aphysicochemical responses 610 $apolyethylene terephthalate (PET) 610 $apolylactide (PLA) 610 $aporphyrin 610 $apostharvest 610 $aprobiotics 610 $aproperties 610 $aRaman 610 $arevalorisation 610 $arotting 610 $asalmon 610 $aself-sanitizing 610 $ashelf life 610 $aSiOC 610 $aSiOx 610 $aspoiling microorganisms 610 $astarch 610 $astarch nanoparticles (SNP) 610 $astrawberry 610 $astructural changes 610 $asuperhydrophobicity 610 $asurface 610 $asurface modification 610 $athermogravimetric analysis 610 $athin film 610 $aUV protection 610 $avegetables 610 $awater absorptiveness 610 $awater vapor barrier 610 $awater vapor transmission rate 610 $aX-ray diffraction 610 $azinc oxide 615 7$aResearch & information: general 615 7$aResearch and information: general 700 $aFarris$b Stefano$4edt$0263979 702 $aVartiainen$b Jari$4edt 702 $aFarris$b Stefano$4oth 702 $aVartiainen$b Jari$4oth 906 $aBOOK 912 $a9910557769303321 996 $aFunctional Coatings for Food Packaging Applications$93033831 997 $aUNINA