Food Packaging : Principles and Practice, Third Edition.

Introduction to Food PackagingDefinitionsFunctions of PackagingPackage EnvironmentsFunctions/Environment GridPackaging InnovationFinding InformationStructure and Related Properties of Plastic PolymersHistoryFactors Influencing Polymer Structures and Related PropertiesEdible, Biobased and Biodegradab...

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Bibliographic Details
Main Author:	Robertson, Gordon L.
Format:	eBook
Language:	English
Published:	Hoboken : CRC Press, 2012.
Edition:	3rd ed.
Subjects:	Food > Packaging. Food > Packaging
Online Access:	Click for online access

Table of Contents:

Front Cover; Contents; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; Author; Chapter 1
Introduction to Food Packaging; Chapter 2
Structure and Related Properties of Plastic Polymers; Chapter 3
Edible, Biobased and Biodegradable Food Packaging Materials; Chapter 4
Optical, Mechanical and Barrier Properties of Thermoplastic Polymers; Chapter 5
Processing and Converting of Thermoplastic Polymers; Chapter 6
Paper and Paper-Based Packaging Materials; Chapter 7
Metal Packaging Materials; Chapter 8
Glass Packaging Materials.
Chapter 9
Printing Processes, Inks, Adhesives and Labeling of Packaging MaterialsChapter 10
Food Packaging Closures and Sealing Systems; Chapter 11
Deteriorative Reactions in Foods; Chapter 12
Shelf Life of Foods; Chapter 13
Aseptic Packaging of Foods; Chapter 14
Packaging of Microwavable Foods; Chapter 15
Active and Intelligent Packaging; Chapter 16
Modified Atmosphere Packaging; Chapter 17
Packaging of Flesh Foods; Chapter 18
Packaging of Horticultural Products; Chapter 19
Packaging of Dairy Products; Chapter 20
Packaging of Cereals, Snack Foods and Confectionery.
Chapter 21
Packaging of BeveragesChapter 22
Legislative and Safety Aspects of Food Packaging; Chapter 23
Food Packaging and Sustainability; Abbreviations, Acronyms, and Symbols; Back Cover.

Food Packaging : Principles and Practice, Third Edition.

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