rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food Packaging Materials
    sub title: Testing & Quality Assurance
  name:
    name part: Singh, Preeti.
    role:
      role term: creator
    role:
      role term: editor
  name:
    name part: Wani, Ali Abas.
    role:
      role term: editor
  name:
    name part: Langowski, Horst-Christian.
    role:
      role term: editor
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 344 pages)
  abstract: "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.
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  table of contents: 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.
  note: 3.2.2. Testing Methods for Physical Properties.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Food containers
  subject:
    topic: Food
    topic: Packaging
    topic: Quality control
  subject:
    topic: Packaging
    topic: Testing
  related item:
    title info:
      title: Food Packaging Materials : Testing & Quality Assurance
    name:
      name part: Singh, Preeti.
    origin info:
      publisher: Boca Raton : CRC Press, ©2017
  identifier: 9781315356792
  identifier: 1315356791
  identifier: 9781466559943
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: EBLCP
    record creation date: 170708
    record change date: 20240717213016.0
    record identifier: kn-ocn993079623
    language of cataloging:
      language term: eng