Food Packaging: Principles and Practice, Third EditionCRC Press, 19.04.2016 - 733 Seiten Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and |
Inhalt
| 1 | |
Chapter 2 Structure and Related Properties of Plastic Polymers | 11 |
Chapter 3 Edible Biobased and Biodegradable Food Packaging Materials | 49 |
Chapter 4 Optical Mechanical and Barrier Properties of Thermoplastic Polymers | 91 |
Chapter 5 Processing and Converting of Thermoplastic Polymers | 131 |
Chapter 6 Paper and PaperBased Packaging Materials | 167 |
Chapter 7 Metal Packaging Materials | 189 |
Chapter 8 Glass Packaging Materials | 229 |
Chapter 14 Packaging of Microwavable Foods | 383 |
Chapter 15 Active and Intelligent Packaging | 399 |
Chapter 16 Modified Atmosphere Packaging | 429 |
Chapter 17 Packaging of Flesh Foods | 445 |
Chapter 18 Packaging of Horticultural Products | 477 |
Chapter 19 Packaging of Dairy Products | 509 |
Chapter 20 Packaging of Cereals Snack Foods and Confectionery | 545 |
Chapter 21 Packaging of Beverages | 577 |
Chapter 9 Printing Processes Inks Adhesives and Labeling of Packaging Materials | 243 |
Chapter 10 Food Packaging Closures and Sealing Systems | 271 |
Chapter 11 Deteriorative Reactions in Foods | 293 |
Chapter 12 Shelf Life of Foods | 329 |
Chapter 13 Aseptic Packaging of Foods | 367 |
Chapter 22 Legislative and Safety Aspects of Food Packaging | 607 |
Chapter 23 Food Packaging and Sustainability | 645 |
Abbreviations Acronyms and Symbols | 675 |
Back Cover | 688 |
Andere Ausgaben - Alle anzeigen
Food Packaging: Principles and Practice, Third Edition Gordon L. Robertson Eingeschränkte Leseprobe - 2012 |
Häufige Begriffe und Wortgruppen
acid adhesive aluminum antioxidants applications bacteria barrier properties beverage biobased biodegradable blow molding Boca Raton carbon cellulose cheese chemical chitosan closures CO₂ coating color commercial compounds concentration consumer containers copolymer corrosion CRC Press crystalline effect energy environmental ethanol EVOH extruded factors film flavor food contact food packaging Food Science fruits gases glass growth HDPE headspace heat sealed increase Journal of Food laminate layer LDPE manufacture meat metal method microbial microorganisms microwave migration milk modified atmosphere modified atmosphere packaging moisture content mold monomers nanocomposites O₂ oxidation pack packaging materials Packaging Technology paper paperboard permeability PET bottles pigments plastic polymer polymerization pouch pressure printing pulp reaction recycling reduced resins resistance RFID sensory shelf spoilage sterile storage substrate surface susceptor temperature thermoformed thermoplastic thickness tinplate tion typically vegetables water vapor wine WVTR