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Functional polymers in food science . Volume 1 Food packaging : from technology to biology / / edited by Giuseppe Cirillo [and three others] ; cover design by Russell Richardson
| Functional polymers in food science . Volume 1 Food packaging : from technology to biology / / edited by Giuseppe Cirillo [and three others] ; cover design by Russell Richardson |
| Pubbl/distr/stampa | Beverly, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , 2015 |
| Descrizione fisica | 1 online resource (452 pages) : illustrations, tables, graphs |
| Disciplina | 664/.09 |
| Soggetto topico |
Food - Packaging
Polymers Food - Safety measures |
| ISBN |
1-119-10960-4
1-119-10978-7 1-119-10977-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823512903321 |
| Beverly, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Global legislation for food contact materials / / edited by Joan Sylvain Baughan
| Global legislation for food contact materials / / edited by Joan Sylvain Baughan |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Oxford, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 344.04232 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food - Packaging
Food - Packaging - Law and legislation |
| ISBN | 1-78242-014-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Global Legislation for Food Contact Materials; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One : Food contact legislation: an overview; Chapter 1: Food migration testing for food contact materials; 1.1. Introduction; 1.2. Possibilities of food migration testing; 1.2.1. Preparation of migration solution; 1.2.2. Measurement of migrants; 1.2.2.1. Specific determination; 1.2.2.2. Semi-quantitative determination; 1.2.2.3. Method validation; 1.2.2.4. Separation of analytes
1.2.2.5. Ionisation and detection of analytes1.2.2.6. Coupling and decision of the method; 1.2.3. Overall migration testing; 1.2.4. Specific measurements; 1.2.4.1. Plastics: monomers and oligomers; 1.2.4.2. Plastics: plasticiser; 1.2.4.3. Plastics: further additives; 1.2.4.4. Plastics: production aids; 1.2.4.5. Printing inks: photoinitiators; 1.2.4.6. Adhesives: primary aromatic amines; 1.2.4.7. Metal boxes; 1.2.4.8. Packaging stability; 1.2.5. Modelling; References; Chapter 2: Compliance testing for food contact materials; 2.1. Introduction; 2.2. Testing in the European Union 2.2.1. Introduction2.2.2. Overall migration testing; 2.2.3. Specific migration testing; 2.2.4. Determination of residual content; 2.2.5. Sensorial evaluation; 2.2.6. Purity requirements; 2.2.6.1. Colorants; 2.2.6.2. Carbon black; 2.2.7. Color release; 2.3. Testing in the United States; 2.3.1. Introduction; 2.3.2. End testing; 2.3.2.1. Paper; 2.3.2.2. Coatings; 2.3.2.3. Plastics; 2.3.3. Migration testing; Chapter 3: Future trends in global food packaging regulation; 3.1. Background 3.2. Trend 1: more restrictive requirements for materials used in contact with foods consumed by sensitive populations3.3. Trend 2: more focus on novel materials and how to regulate them; 3.4. Trend 3: more attention to ``chemicals of concern ́ ́; 3.5. Trend 4: more recycled food packaging; Part Two: Food contact legislation for specific materials; Chapter 4: Global legislation for plastic materials in contact with food; 4.1. Introduction; 4.2. Food contact jurisdictions around the world; 4.2.1. United States (Food and Drug Administration); 4.2.2. Canada (Health Products and Food Branch) 4.2.3. European Union4.2.4. Australia/New Zealand (Food Standards Australia New Zealand); 4.2.5. China; 4.2.6. Japan; 4.2.7. South Korea; 4.2.8. South America (MERCOSUR); 4.3. Plastic resins; 4.3.1. Polyolefins; 4.3.1.1. Polyethylene; Low-density PE; High-density polyethylene; Linear low-density polyethylene; 4.3.1.2. Polypropylene; PP homopolymer; PP copolymers; 4.3.1.3. Polybutene-1; PB-1 homopolymer; 1-Butene/ethylene copolymer; 1-Butene/ethylene/propylene terpolymers; 4.3.1.4. Polymethylpentene; 4.3.2. Polyesters; 4.3.2.1. Polyethylene terephthalate; 4.3.2.2. Polylactides 4.3.3. Polyvinyl chloride |
| Record Nr. | UNINA-9910797028003321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Oxford, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Global legislation for food contact materials / / edited by Joan Sylvain Baughan
| Global legislation for food contact materials / / edited by Joan Sylvain Baughan |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Oxford, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 344.04232 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food - Packaging
Food - Packaging - Law and legislation |
| ISBN | 1-78242-014-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Global Legislation for Food Contact Materials; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One : Food contact legislation: an overview; Chapter 1: Food migration testing for food contact materials; 1.1. Introduction; 1.2. Possibilities of food migration testing; 1.2.1. Preparation of migration solution; 1.2.2. Measurement of migrants; 1.2.2.1. Specific determination; 1.2.2.2. Semi-quantitative determination; 1.2.2.3. Method validation; 1.2.2.4. Separation of analytes
1.2.2.5. Ionisation and detection of analytes1.2.2.6. Coupling and decision of the method; 1.2.3. Overall migration testing; 1.2.4. Specific measurements; 1.2.4.1. Plastics: monomers and oligomers; 1.2.4.2. Plastics: plasticiser; 1.2.4.3. Plastics: further additives; 1.2.4.4. Plastics: production aids; 1.2.4.5. Printing inks: photoinitiators; 1.2.4.6. Adhesives: primary aromatic amines; 1.2.4.7. Metal boxes; 1.2.4.8. Packaging stability; 1.2.5. Modelling; References; Chapter 2: Compliance testing for food contact materials; 2.1. Introduction; 2.2. Testing in the European Union 2.2.1. Introduction2.2.2. Overall migration testing; 2.2.3. Specific migration testing; 2.2.4. Determination of residual content; 2.2.5. Sensorial evaluation; 2.2.6. Purity requirements; 2.2.6.1. Colorants; 2.2.6.2. Carbon black; 2.2.7. Color release; 2.3. Testing in the United States; 2.3.1. Introduction; 2.3.2. End testing; 2.3.2.1. Paper; 2.3.2.2. Coatings; 2.3.2.3. Plastics; 2.3.3. Migration testing; Chapter 3: Future trends in global food packaging regulation; 3.1. Background 3.2. Trend 1: more restrictive requirements for materials used in contact with foods consumed by sensitive populations3.3. Trend 2: more focus on novel materials and how to regulate them; 3.4. Trend 3: more attention to ``chemicals of concern ́ ́; 3.5. Trend 4: more recycled food packaging; Part Two: Food contact legislation for specific materials; Chapter 4: Global legislation for plastic materials in contact with food; 4.1. Introduction; 4.2. Food contact jurisdictions around the world; 4.2.1. United States (Food and Drug Administration); 4.2.2. Canada (Health Products and Food Branch) 4.2.3. European Union4.2.4. Australia/New Zealand (Food Standards Australia New Zealand); 4.2.5. China; 4.2.6. Japan; 4.2.7. South Korea; 4.2.8. South America (MERCOSUR); 4.3. Plastic resins; 4.3.1. Polyolefins; 4.3.1.1. Polyethylene; Low-density PE; High-density polyethylene; Linear low-density polyethylene; 4.3.1.2. Polypropylene; PP homopolymer; PP copolymers; 4.3.1.3. Polybutene-1; PB-1 homopolymer; 1-Butene/ethylene copolymer; 1-Butene/ethylene/propylene terpolymers; 4.3.1.4. Polymethylpentene; 4.3.2. Polyesters; 4.3.2.1. Polyethylene terephthalate; 4.3.2.2. Polylactides 4.3.3. Polyvinyl chloride |
| Record Nr. | UNINA-9910806155403321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Oxford, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (440 p.) |
| Disciplina | 664.00212 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade
Food - Packaging Food adulteration and inspection |
| ISBN |
1-119-29623-4
1-119-29621-8 1-119-29622-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Introduction; PART 1: Food from Animal Sources; PART 2: Food from Plant Sources; PART 3: Food Ingredients; Bibliography; List of Authors; Index; EULA; I.1. From empiricism to rational technology; I.2. From traditional foods to assembly technology; 1: From Milk to Dairy Products; 2: From Muscle to Meat and Meat Products; 3: From Eggs to Egg Products; 4: From Wheat to Bread and Pasta; 5: From Barley to Beer; 6: From Fruit to Fruit Juice and Fermented Products; 7: From Grape to Wine; 8: From Fruit and Vegetables to Fresh-Cut Products
9: Functional Properties of Ingredients10: Separation Techniques; 1.1. The biochemistry and physical chemistry of milk; 1.2. Biological and physicochemical aspects of milk processing; 1.3. Dairy product technology; 2.1. The biochemistry of muscle (land animals and fish); 2.2. Biological and physicochemical changes in muscle; 2.3. Meat and fish processing technology; 3.1. Chicken egg - raw material in the egg industry; 3.2. Physicochemical properties of the different egg fractions; 3.3. The egg industry: technology and products; 4.1. Biochemistry and physical chemistry of wheat 4.2. Biological and physicochemical factors of wheat processing4.3. The technology of milling, bread making and pasta making; 5.1. Biochemistry and structure of barley and malt; 5.2. Biological and physicochemical factors of processing; 5.3. Brewing technology; 6.1. Fruit development; 6.2. Biochemistry of fruit juice; 6.3. Fruit juice processing; 6.4. Cider; 7.1. Raw materials; 7.2. Winemaking techniques; 7.3. Stabilization and maturation of wine; 7.4. Specific technology; 8.1. Respiratory activity of plants; 8.2. Enzymatic browning 8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges8.4. Modified atmosphere packaging; 8.5. Conclusion; 9.1. Interactions with water: hydration and thickening properties; 9.2. Intermolecular interactions: texture properties; 9.3. Interfacial properties: foaming and emulsification; 10.1. Proteins and peptides; 10.2. Carbohydrates; 10.3. Lipids; 10.4. Pigments and flavorings; 1.1.1. Milk fat; 1.1.2. Carbohydrates; 1.1.3. Proteins; 1.1.4. Milk minerals; 1.2.1. The stability of fat globules; 1.2.2. Protein stability; 1.3.1. Liquid milk 1.3.2. Fermented milk products1.3.3. Milk powder; 1.3.4. Cheese; 1.3.5. Cream and butter; 2.1.1. The structure and composition of meat and fish muscle; 2.1.2. Muscle structure; 2.1.3. Proteins; 2.1.4. Carbohydrates; 2.1.5. Vitamins and minerals; 2.2.1. Muscle contraction; 2.2.2. Changes in muscle after death; 2.3.1. Meat processing technology; 2.3.2. Fish processing technology; 3.1.1. Structure and composition; 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg; 3.2.1. Interfacial properties; 3.2.2. Gelling properties; 3.3.1. Decontamination of shells 3.3.2. Breaking and separation of the egg white and yolk |
| Record Nr. | UNINA-9910135013103321 |
| London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (440 p.) |
| Disciplina | 664.00212 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade
Food - Packaging Food adulteration and inspection |
| ISBN |
1-119-29623-4
1-119-29621-8 1-119-29622-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Introduction; PART 1: Food from Animal Sources; PART 2: Food from Plant Sources; PART 3: Food Ingredients; Bibliography; List of Authors; Index; EULA; I.1. From empiricism to rational technology; I.2. From traditional foods to assembly technology; 1: From Milk to Dairy Products; 2: From Muscle to Meat and Meat Products; 3: From Eggs to Egg Products; 4: From Wheat to Bread and Pasta; 5: From Barley to Beer; 6: From Fruit to Fruit Juice and Fermented Products; 7: From Grape to Wine; 8: From Fruit and Vegetables to Fresh-Cut Products
9: Functional Properties of Ingredients10: Separation Techniques; 1.1. The biochemistry and physical chemistry of milk; 1.2. Biological and physicochemical aspects of milk processing; 1.3. Dairy product technology; 2.1. The biochemistry of muscle (land animals and fish); 2.2. Biological and physicochemical changes in muscle; 2.3. Meat and fish processing technology; 3.1. Chicken egg - raw material in the egg industry; 3.2. Physicochemical properties of the different egg fractions; 3.3. The egg industry: technology and products; 4.1. Biochemistry and physical chemistry of wheat 4.2. Biological and physicochemical factors of wheat processing4.3. The technology of milling, bread making and pasta making; 5.1. Biochemistry and structure of barley and malt; 5.2. Biological and physicochemical factors of processing; 5.3. Brewing technology; 6.1. Fruit development; 6.2. Biochemistry of fruit juice; 6.3. Fruit juice processing; 6.4. Cider; 7.1. Raw materials; 7.2. Winemaking techniques; 7.3. Stabilization and maturation of wine; 7.4. Specific technology; 8.1. Respiratory activity of plants; 8.2. Enzymatic browning 8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges8.4. Modified atmosphere packaging; 8.5. Conclusion; 9.1. Interactions with water: hydration and thickening properties; 9.2. Intermolecular interactions: texture properties; 9.3. Interfacial properties: foaming and emulsification; 10.1. Proteins and peptides; 10.2. Carbohydrates; 10.3. Lipids; 10.4. Pigments and flavorings; 1.1.1. Milk fat; 1.1.2. Carbohydrates; 1.1.3. Proteins; 1.1.4. Milk minerals; 1.2.1. The stability of fat globules; 1.2.2. Protein stability; 1.3.1. Liquid milk 1.3.2. Fermented milk products1.3.3. Milk powder; 1.3.4. Cheese; 1.3.5. Cream and butter; 2.1.1. The structure and composition of meat and fish muscle; 2.1.2. Muscle structure; 2.1.3. Proteins; 2.1.4. Carbohydrates; 2.1.5. Vitamins and minerals; 2.2.1. Muscle contraction; 2.2.2. Changes in muscle after death; 2.3.1. Meat processing technology; 2.3.2. Fish processing technology; 3.1.1. Structure and composition; 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg; 3.2.1. Interfacial properties; 3.2.2. Gelling properties; 3.3.1. Decontamination of shells 3.3.2. Breaking and separation of the egg white and yolk |
| Record Nr. | UNINA-9910808612503321 |
| London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 664.024 |
| Collana |
Food science and technology series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Biotechnology Food - Composition Chemical engineering Processed foods Food - Packaging |
| ISBN |
1-119-28524-0
1-119-28523-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement |
| Record Nr. | UNINA-9910136542003321 |
| Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 664.024 |
| Collana |
Food science and technology series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Biotechnology Food - Composition Chemical engineering Processed foods Food - Packaging |
| ISBN |
1-119-28524-0
1-119-28523-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement |
| Record Nr. | UNINA-9910818096203321 |
| Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seal integrity in the food industry / / Michael Dudbridge
| Handbook of seal integrity in the food industry / / Michael Dudbridge |
| Autore | Dudbridge Mike |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (301 p.) |
| Disciplina | 664/.09 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Packaging
Food containers Sealing (Technology) |
| ISBN |
1-5231-1078-3
1-118-90460-5 1-118-90459-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910136418103321 |
Dudbridge Mike
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| Hoboken, New Jersey : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seal integrity in the food industry / / Michael Dudbridge
| Handbook of seal integrity in the food industry / / Michael Dudbridge |
| Autore | Dudbridge Mike |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (301 p.) |
| Disciplina | 664/.09 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Packaging
Food containers Sealing (Technology) |
| ISBN |
1-5231-1078-3
1-118-90460-5 1-118-90459-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823885203321 |
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Dudbridge Mike
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| Hoboken, New Jersey : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovations in food packaging / / edited by Jung H. Han, PepsiCo Corporate R&D/PepsiCo Advanced Research, Plano, TX, USA
| Innovations in food packaging / / edited by Jung H. Han, PepsiCo Corporate R&D/PepsiCo Advanced Research, Plano, TX, USA |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | London : , : Academic Press, , 2014 |
| Descrizione fisica | 1 online resource (xx, 603 pages) : illustrations (some color) |
| Disciplina | 624 |
| Collana |
Food science and technology international series
Gale eBooks |
| Soggetto topico |
Food - Packaging
Food - Packaging - Technological innovations |
| ISBN | 0-12-394835-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | section 1. Physical chemistry fundamentals for food packaging -- section 2. Active and intelligent packaging -- section 3. Edible coating and films -- section 4. Biopolymer packaging -- section 5. Commercial food packaging innovations. |
| Record Nr. | UNINA-9910790539703321 |
| London : , : Academic Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
