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03060nam a22005295i 4500 |
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978-3-319-08452-7 |
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DE-He213 |
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20151204172958.0 |
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cr nn 008mamaa |
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140707s2014 gw | s |||| 0|eng d |
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|a 9783319084527
|9 978-3-319-08452-7
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|a 10.1007/978-3-319-08452-7
|2 doi
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|d GrThAP
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Brunazzi, Giovanni.
|e author.
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|a The Importance of Packaging Design for the Chemistry of Food Products
|h [electronic resource] /
|c by Giovanni Brunazzi, Salvatore Parisi, Amina Pereno.
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|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2014.
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| 300 |
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|a VI, 119 p. 14 illus., 6 illus. in color.
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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|a SpringerBriefs in Molecular Science,
|x 2191-5407
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|a Introduction: The Production of Packaging Materials -- Packaging and Food: A Complex Combination -- The Instrumental Role of Food Packaging -- Packaging, a Communicative Medium -- Packaging and Quality.
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|a This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content and its container). A good design, as described in this Brief, implies the best choices from a series of possibilities, taking into account economical and commercial influences or limitations in the production and processing chain and the chemical interactions that can arise between the food containers and the contained edible material. This Brief highlights how the different requirements can be combined, while avoiding dangerous food risks originating from the chemical interaction between the container and the product. Different designs are critically analysed with relation to the effect on contained foods. The influences and resulting consequences of different possible food packaging designs are highlighted and discussed in selected case studies for some every-day products (like potato chips).
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|a Chemistry.
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|a Food
|x Biotechnology.
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|a Medical research.
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|a Quality of life.
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| 650 |
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|a Materials science.
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|a Chemistry.
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| 650 |
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|a Food Science.
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| 650 |
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4 |
|a Quality of Life Research.
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| 650 |
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|a Characterization and Evaluation of Materials.
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| 700 |
1 |
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|a Parisi, Salvatore.
|e author.
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|a Pereno, Amina.
|e author.
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2 |
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|a SpringerLink (Online service)
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|t Springer eBooks
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| 776 |
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8 |
|i Printed edition:
|z 9783319084510
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| 830 |
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|a SpringerBriefs in Molecular Science,
|x 2191-5407
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| 856 |
4 |
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|u http://dx.doi.org/10.1007/978-3-319-08452-7
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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