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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 |
Dudbridge Mike
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| Hoboken, New Jersey : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 | ||
| ||
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-9910815251803321 |
| London : , : Academic Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovations in food packaging [[electronic resource] /] / edited by Jung H. Han
| Innovations in food packaging [[electronic resource] /] / edited by Jung H. Han |
| Pubbl/distr/stampa | San Diego, Calif., : Elsevier Academic |
| Descrizione fisica | 1 online resource (532 p.) |
| Disciplina |
664
664.09 |
| Altri autori (Persone) | HanJung H |
| Collana | Food science and technology international series |
| Soggetto topico |
Food - Packaging
Food - Packaging - Technological innovations |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-63789-7
9786610637898 0-08-045517-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Innovations in Food Packaging; Contents; Contributors; Preface; PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods; 1 New technologies in food packaging: overview; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 Mass transfer of gas and solute through packaging materials; Introduction; General theory
DiffusivitySolubility/partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 3 Quality of packaged foods; Introduction; Kinetics; Rates of deteriorative reactions; Zero-order reactions; First-order reactions; Shelf life; Shelf-life prediction; Storage conditions; Temperature; Equilibrium relative humidity; Gas atmosphere; Light; Aseptic packaging; Conclusions; References 4 Surface chemistry of food, packaging and biopolymer materialsIntroduction; Principles of contact angle and surface energy; Contact angle; Surface energy and spreading coefficient; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method; Techniques for measuring the contact angle; Goniometry; Tensiometry; Applied research; Future trends; References; PART 2 Active packaging research and development; 5 Introduction to active food packaging technologies; Introduction; Drivers for choice of active packaging Economic advantageProcess engineering limitations; Time-dependent processes; Secondary effects; Environmental impacts; Enhanced convenience; Forms of active packaging; Localized effects; Whole package activity; Edible coatings; History of active packaging; Active packaging for processed foods and beverages; Oxygen scavenging; Carbon dioxide scavenging or release; Removal of odors and flavors; Active packaging for produce; Active packaging for fresh meat; Impact on packaging materials and processes; Material properties; Premature activity; Process adaptation Active packaging and the distribution chainRegulatory environment; References; 6 Antimicrobial packaging systems; Introduction; Food safety; Spoilage of food products; Food-borne illness; Malicious tampering and bioterrorism; Antimicrobial packaging; Antimicrobial agents; Chemical antimicrobial agents; Natural antimicrobial agents; Probiotics; System design; Antimicrobial mechanisms; Microbiocidal; Microbiostatic; Functioning modes and volatility; Non-volatile migration; Volatile migration; Non-migration and absorption; Shapes and compositions of systems; Commercialization; Technical factors Compatibility of process conditions and material characteristics |
| Record Nr. | UNINA-9910511381503321 |
| San Diego, Calif., : Elsevier Academic | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovations in food packaging [[electronic resource] /] / edited by Jung H. Han
| Innovations in food packaging [[electronic resource] /] / edited by Jung H. Han |
| Pubbl/distr/stampa | San Diego, Calif., : Elsevier Academic |
| Descrizione fisica | 1 online resource (532 p.) |
| Disciplina |
664
664.09 |
| Altri autori (Persone) | HanJung H |
| Collana | Food science and technology international series |
| Soggetto topico |
Food - Packaging
Food - Packaging - Technological innovations |
| ISBN |
1-280-63789-7
9786610637898 0-08-045517-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Innovations in Food Packaging; Contents; Contributors; Preface; PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods; 1 New technologies in food packaging: overview; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 Mass transfer of gas and solute through packaging materials; Introduction; General theory
DiffusivitySolubility/partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 3 Quality of packaged foods; Introduction; Kinetics; Rates of deteriorative reactions; Zero-order reactions; First-order reactions; Shelf life; Shelf-life prediction; Storage conditions; Temperature; Equilibrium relative humidity; Gas atmosphere; Light; Aseptic packaging; Conclusions; References 4 Surface chemistry of food, packaging and biopolymer materialsIntroduction; Principles of contact angle and surface energy; Contact angle; Surface energy and spreading coefficient; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method; Techniques for measuring the contact angle; Goniometry; Tensiometry; Applied research; Future trends; References; PART 2 Active packaging research and development; 5 Introduction to active food packaging technologies; Introduction; Drivers for choice of active packaging Economic advantageProcess engineering limitations; Time-dependent processes; Secondary effects; Environmental impacts; Enhanced convenience; Forms of active packaging; Localized effects; Whole package activity; Edible coatings; History of active packaging; Active packaging for processed foods and beverages; Oxygen scavenging; Carbon dioxide scavenging or release; Removal of odors and flavors; Active packaging for produce; Active packaging for fresh meat; Impact on packaging materials and processes; Material properties; Premature activity; Process adaptation Active packaging and the distribution chainRegulatory environment; References; 6 Antimicrobial packaging systems; Introduction; Food safety; Spoilage of food products; Food-borne illness; Malicious tampering and bioterrorism; Antimicrobial packaging; Antimicrobial agents; Chemical antimicrobial agents; Natural antimicrobial agents; Probiotics; System design; Antimicrobial mechanisms; Microbiocidal; Microbiostatic; Functioning modes and volatility; Non-volatile migration; Volatile migration; Non-migration and absorption; Shapes and compositions of systems; Commercialization; Technical factors Compatibility of process conditions and material characteristics |
| Record Nr. | UNINA-9910784645403321 |
| San Diego, Calif., : Elsevier Academic | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovations in food packaging / / edited by Jung H. Han
| Innovations in food packaging / / edited by Jung H. Han |
| Pubbl/distr/stampa | San Diego, Calif., : Elsevier Academic |
| Descrizione fisica | 1 online resource (532 p.) |
| Disciplina | 664.09 |
| Altri autori (Persone) | HanJung H |
| Collana | Food science and technology international series |
| Soggetto topico |
Food - Packaging
Food - Packaging - Technological innovations |
| ISBN |
1-280-63789-7
9786610637898 0-08-045517-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Innovations in Food Packaging; Contents; Contributors; Preface; PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods; 1 New technologies in food packaging: overview; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 Mass transfer of gas and solute through packaging materials; Introduction; General theory
DiffusivitySolubility/partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 3 Quality of packaged foods; Introduction; Kinetics; Rates of deteriorative reactions; Zero-order reactions; First-order reactions; Shelf life; Shelf-life prediction; Storage conditions; Temperature; Equilibrium relative humidity; Gas atmosphere; Light; Aseptic packaging; Conclusions; References 4 Surface chemistry of food, packaging and biopolymer materialsIntroduction; Principles of contact angle and surface energy; Contact angle; Surface energy and spreading coefficient; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method; Techniques for measuring the contact angle; Goniometry; Tensiometry; Applied research; Future trends; References; PART 2 Active packaging research and development; 5 Introduction to active food packaging technologies; Introduction; Drivers for choice of active packaging Economic advantageProcess engineering limitations; Time-dependent processes; Secondary effects; Environmental impacts; Enhanced convenience; Forms of active packaging; Localized effects; Whole package activity; Edible coatings; History of active packaging; Active packaging for processed foods and beverages; Oxygen scavenging; Carbon dioxide scavenging or release; Removal of odors and flavors; Active packaging for produce; Active packaging for fresh meat; Impact on packaging materials and processes; Material properties; Premature activity; Process adaptation Active packaging and the distribution chainRegulatory environment; References; 6 Antimicrobial packaging systems; Introduction; Food safety; Spoilage of food products; Food-borne illness; Malicious tampering and bioterrorism; Antimicrobial packaging; Antimicrobial agents; Chemical antimicrobial agents; Natural antimicrobial agents; Probiotics; System design; Antimicrobial mechanisms; Microbiocidal; Microbiostatic; Functioning modes and volatility; Non-volatile migration; Volatile migration; Non-migration and absorption; Shapes and compositions of systems; Commercialization; Technical factors Compatibility of process conditions and material characteristics |
| Record Nr. | UNINA-9910817477303321 |
| San Diego, Calif., : Elsevier Academic | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910462429203321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910790356103321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910799906803321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL, : Taylor & Francis, 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis S |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910823464503321 |
| Boca Raton, FL, : Taylor & Francis, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
