Food Packaging Hygiene

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging mate...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Barone, Caterina (Autor), Bolzoni, Luciana (Autor), Caruso, Giorgia (Autor), Montanari, Angela (Autor), Parisi, Salvatore (Autor), Steinka, Izabela (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2015.
Edición:1st ed. 2015.
Colección:Chemistry of Foods,
Temas:
Food science.
Medical microbiology.
Clinical biochemistry.
Security systems.
Food Science.
Medical Microbiology.
Medical Biochemistry.
Security Science and Technology.
Acceso en línea:Texto Completo

MARC

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245 1 0 |a Food Packaging Hygiene  |h [electronic resource] /  |c by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka. 
250 |a 1st ed. 2015. 
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300 |a VII, 132 p. 39 illus., 25 illus. in color.  |b online resource. 
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490 1 |a Chemistry of Foods,  |x 2199-7209 
505 0 |a The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene -- Inorganic Contaminants of Food as a Function of Packaging Features -- Plasticizers in PVC for Food: Assessment of Specific Migration -- Organic Food Packaging Contaminants: New and Emerging Risks -- Chemical and Microbiological Aspects of the Interaction between Food and Food Packages -- Basic Principles of Corrosion of Food Metal Packaging. 
520 |a This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a "Hazard Analysis and Critical Control Point" (HACCP) investigation. 
650 0 |a Food science. 
650 0 |a Medical microbiology. 
650 0 |a Clinical biochemistry. 
650 0 |a Security systems. 
650 1 4 |a Food Science. 
650 2 4 |a Medical Microbiology. 
650 2 4 |a Medical Biochemistry. 
650 2 4 |a Security Science and Technology. 
700 1 |a Bolzoni, Luciana.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Caruso, Giorgia.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Montanari, Angela.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Parisi, Salvatore.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Steinka, Izabela.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
710 2 |a SpringerLink (Online service) 
773 0 |t Springer Nature eBook 
776 0 8 |i Printed edition:  |z 9783319148281 
776 0 8 |i Printed edition:  |z 9783319148267 
830 0 |a Chemistry of Foods,  |x 2199-7209 
856 4 0 |u https://doi.uam.elogim.com/10.1007/978-3-319-14827-4  |z Texto Completo 
912 |a ZDB-2-CMS 
912 |a ZDB-2-SXC 
950 |a Chemistry and Materials Science (SpringerNature-11644) 
950 |a Chemistry and Material Science (R0) (SpringerNature-43709) 

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