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Food packaging : the smarter way / / Ashutosh Kumar Shukla, editor
| Food packaging : the smarter way / / Ashutosh Kumar Shukla, editor |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (288 pages) |
| Disciplina | 664.09 |
| Soggetto topico |
Food - Packaging
Food - Packaging - Technological innovations |
| ISBN |
981-16-7196-6
981-16-7195-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910743244203321 |
| Singapore : , : Springer, , [2022] | ||
| 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 |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Amsterdam : , : Elsevier, , [2014] |
| Descrizione fisica | 1 online resource (624 p.) |
| Disciplina | 624 |
| Altri autori (Persone) | HanJung H |
| Collana | Food science and technology international series |
| Soggetto topico |
Food - Packaging - Technological innovations
Food industry and trade - Technological innovations |
| Soggetto genere / forma | Electronic books. |
| 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-9910453152603321 |
| Amsterdam : , : Elsevier, , [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-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
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 | ||
| ||
Nanotechnologies in food [[electronic resource] /] / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins
| Nanotechnologies in food [[electronic resource] /] / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins |
| Pubbl/distr/stampa | Cambridge, : RSC Pub., c2010 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChaudhryQasim
CastleL WatkinsRichard, Dr. |
| Collana | RSC nanoscience & nanotechnology |
| Soggetto topico |
Food - Composition - Technological innovations
Food - Packaging - Technological innovations Nanotechnology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62198-159-2
1-84755-988-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | nanotechnologies in food new_Publicity; i_iv; v_vi; vii_xiv; 001_017; 018_035; 036_049; 050_068; 069_085; 086_101; 102_119; 120_133; 134_149; 150_181; 182_200; 201_217; 218_230 |
| Record Nr. | UNINA-9910456721003321 |
| Cambridge, : RSC Pub., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nanotechnologies in food [[electronic resource] /] / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins
| Nanotechnologies in food [[electronic resource] /] / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins |
| Pubbl/distr/stampa | Cambridge, : RSC Pub., c2010 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChaudhryQasim
CastleL WatkinsRichard, Dr. |
| Collana | RSC nanoscience & nanotechnology |
| Soggetto topico |
Food - Composition - Technological innovations
Food - Packaging - Technological innovations Nanotechnology |
| ISBN |
1-62198-159-2
1-84755-988-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | nanotechnologies in food new_Publicity; i_iv; v_vi; vii_xiv; 001_017; 018_035; 036_049; 050_068; 069_085; 086_101; 102_119; 120_133; 134_149; 150_181; 182_200; 201_217; 218_230 |
| Record Nr. | UNINA-9910780940503321 |
| Cambridge, : RSC Pub., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nanotechnologies in food / / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins
| Nanotechnologies in food / / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : RSC Pub., c2010 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChaudhryQasim
CastleL WatkinsRichard, Dr. |
| Collana |
ISSN
RSC nanoscience & nanotechnology |
| Soggetto topico |
Food - Composition - Technological innovations
Food - Packaging - Technological innovations Nanotechnology |
| ISBN |
1-62198-159-2
1-84755-988-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | nanotechnologies in food new_Publicity; i_iv; v_vi; vii_xiv; 001_017; 018_035; 036_049; 050_068; 069_085; 086_101; 102_119; 120_133; 134_149; 150_181; 182_200; 201_217; 218_230 |
| Record Nr. | UNINA-9910809738403321 |
| Cambridge, : RSC Pub., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
