http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
"This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food products. Knowledge of packaging material testing procedures is extremely useful in the development of new packaging materials. Unique among books on packaging, this reference focuses on basic and practical approaches for testing packaging materials."--Provided by publisher.
Cover; Title Page; Copyright Page; Contents; Preface; Editors; Contributors; Chapter 1: Introduction; 1.1. Introduction; 1.2. Packaging Materials for Food Applications; 1.3. Properties of Packaging Materials; 1.3.1. Barrier Properties; 1.3.2. Physical and Mechanical Properties; 1.3.3. Migration Aspects of Packaging Materials; References; Chapter 2: Shelf Life of Packed Food and Packaging Functionality; 2.1. Introduction to Food Quality and Shelf Life; 2.2. Different Cases for Shelf-Life Investigations; 2.3. Factors from Product, Package, and Environment.
2.4. General Classification of Decay Processes of Packed Food Products2.5. Factors Relevant for the Assessment of Quality Decay (Quality-Related Shelf Life); 2.6. Factors Relevant for Declaration-Related Shelf Life; 2.7. Chemical Mechanisms of Quality Decay; 2.7.1. Oxidative Reactions; 2.7.2. Autoxidation; 2.7.3. Photooxidation; 2.7.4. Quantification of Oxygen Uptake; 2.7.5. Pressure-Dependent Interaction of Oxygen with Food Constituents: Myoglobin as an Example; 2.7.6. Other Light-Induced Reactions; 2.8. Physical Mechanisms of Quality Decay; 2.8.1. Changes in Water Content.
2.8.2. Water-Related Quality Changes: Increase in Water Content2.8.3. Water-Related Quality Changes: Decrease in Water Content of High-Moisture Foods; 2.8.4. Localized Textural Changes without Overall Changes in Water Content; 2.8.5. Loss of Flavors, Uptake of Off-Flavors, or OtherContaminants; 2.8.6. Other Physical Limitations of Shelf Life; 2.9. Biotic Mechanisms; 2.9.1. Microbiological Mechanisms; 2.9.2. Different Effects of Packaging on the GrowthofMicroorganisms; 2.9.3. Biotic Mechanisms, Relevant for Nonprocessed or Minimally Processed Food.
2.10. Classification of Food Types and Their TypicalMechanismsofDecay2.11. Methods to Correlate Packaging Functionality and Product Shelf Life; 2.11.1. Basic Issues of Substance Permeation; 2.11.2. Consideration of Substance Transport Rates in All Compartments of the Package: Packed Products, PackageHead Space, and Packaging Materials; 2.11.3. Packaging Functionality and Product Shelf Life with Regard to Flavors, Off-Flavors, and Contaminants; 2.11.4. Packaging Functionality and Product Shelf Life in the Case of Oxidative Processes.
2.11.5. Packaging Functionality and Product Shelf Life in the Case of Water Uptake/Losses2.11.6. Guidance Values for Oxygen Permeability and Water Vapor Permeation Rate of Packaging Materials; 2.11.7. Packaging Functionality and Product Shelf Life for RespiringProducts; 2.12. Conclusions and Outlook; References; Chapter 3: Testing of Physical, Optical, Electrical, Thermal, and Rheological Properties for Plastic Packaging Materials; 3.1. Introduction; 3.2. Physical Properties of Plastic Packaging Systems; 3.2.1. General Features: Molecular Weight, Color, and Optical Properties.
3.2.2. Testing Methods for Physical Properties.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Food Packaging Materials : Testing & Quality Assurance