Food packaging principles and practice
Presents a background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science that influences packaging
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
Marcel Dekker
1993
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| Series: | Packaging and converting technology
6 |
| Subjects: | |
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Table of Contents:
- 1. Introduction to Food Packaging
- 2. Structure and Related Properties of Plastic Polymers
- 3. Optical and Mechanical Properties of Thermoplastic Polymers
- 4. Permeability of Thermoplastic Polymers
- 5. Processing and Converting of Thermoplastic Polymers
- 6. Paper and Paper-Based Packaging Materials
- 7. Metal Packaging Materials
- 8. Corrosion of Metal Packaging Materials
- 9. Glass Packaging Materials
- 10. Deteriorative Reactions in Foods
- 11. Food Preservation and Processing Techniques
- 12. Shelf Life of Foods
- 13. Aseptic Packaging of Foods
- 14. Packaging of Microwavable Foods
- 15. Packaging of Flesh Foods
- 16. Packaging of Horticultural Products
- 17. Packaging of Dairy Products
- 18. Packaging of Cereal and Snack Foods
- 19. Packaging of Beverages
- 20. Safety and Legislative Aspects of Packaging.