Food Packaging
Principles and Practice, Third Edition
3rd Edition
Published on 19. April 2016
733 pages
978-1-4398-6242-1 (ISBN)
Description
This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals.
Reviews / Votes
Praise for Previous Editions"...the only reference I have come across that covers this subject so thoroughly and clearly...an excellent job of covering all of the pertinent issues...the best in this category because it is well-organized, covers the breadth of the field, contains solid basic principles and attempts to keep up with ever-changing developments while supporting all the information with scientifically sound references."
-Kay Cooksey, Clemson University
More details
Edition
3rd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Instructors and students in food packaging courses; food engineers, product developers, and packaging experts working in food packaging; and regulators and government researchers in regulatory agencies.
Edition type
Revised edition
Illustrations
128 s/w Abbildungen, 100 s/w Tabellen
128 b/w images, 100 tables and 152
ISBN-13
978-1-4398-6242-1 (9781439862421)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
11/2012
3rd Edition
CRC Press
€171.10
Shipment within 15-20 days
Previous edition
Sanjay Mavinkere Rangappa | Jyotishkumar Parameswaranpillai | Senthil Muthu Kumar Thiagamani
Food Packaging
Advanced Materials, Technologies, and Innovations
E-Book
10/2020
1st Edition
CRC Press
€72.49
Available for download
Person
Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.
Content
Introduction to Food Packaging. Structure and Related Properties of Plastic Polymers. Edible, Biobased and Biodegradable Food Packaging Materials. Optical, Mechanical and Barrier Properties of Thermoplastic Polymers. Processing and Converting of Thermoplastic Polymers. Paper and Paper-Based Packaging Materials. Metal Packaging Materials. Glass Packaging Materials. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials. Food Packaging Closures and Sealing Systems. Deteriorative Reactions in Foods. Shelf Life of Foods. Aseptic Packaging of Foods. Packaging of Microwavable Foods. Active and Intelligent Packaging. Modified Atmosphere Packaging. Packaging of Flesh Foods. Packaging of Horticultural Products. Packaging of Dairy Products. Packaging of Cereals, Snack Foods and Confectionery. Packaging of Beverages. Legislative and Safety Aspects of Food Packaging. Food Packaging and Sustainability.
