04115nam 22008415 450 991029863210332120200706042830.03-319-14827-310.1007/978-3-319-14827-4(CKB)3710000000342470(EBL)1968599(SSID)ssj0001424264(PQKBManifestationID)11832243(PQKBTitleCode)TC0001424264(PQKBWorkID)11362988(PQKB)10513250(DE-He213)978-3-319-14827-4(MiAaPQ)EBC1968599(PPN)18351839X(EXLCZ)99371000000034247020150117d2015 u| 0engur|n|---|||||txtccrFood Packaging Hygiene /by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka1st ed. 2015.Cham :Springer International Publishing :Imprint: Springer,2015.1 online resource (137 p.)Chemistry of Foods,2199-689XDescription based upon print version of record.3-319-14826-5 Includes bibliographical references.The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene -- Inorganic Contaminants of Food as a Function of Packaging Features -- Plasticizers in PVC for Food: Assessment of Specific Migration -- Organic Food Packaging Contaminants: New and Emerging Risks -- Chemical and Microbiological Aspects of the Interaction between Food and Food Packages -- Basic Principles of Corrosion of Food Metal Packaging.This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.Chemistry of Foods,2199-689XFood—BiotechnologyMedical microbiologyMedical biochemistryQuality controlReliabilityIndustrial safetyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Medical Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/B16003Medical Biochemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/H35005Quality Control, Reliability, Safety and Riskhttps://scigraph.springernature.com/ontologies/product-market-codes/T22032Food—Biotechnology.Medical microbiology.Medical biochemistry.Quality control.Reliability.Industrial safety.Food Science.Medical Microbiology.Medical Biochemistry.Quality Control, Reliability, Safety and Risk.54612015616.9041641.3658.56664Barone Caterinaauthttp://id.loc.gov/vocabulary/relators/aut159128Bolzoni Lucianaauthttp://id.loc.gov/vocabulary/relators/autCaruso Giorgiaauthttp://id.loc.gov/vocabulary/relators/autMontanari Angelaauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autSteinka Izabelaauthttp://id.loc.gov/vocabulary/relators/autBOOK9910298632103321Food Packaging Hygiene2217266UNINA