Technologies pour l'emballage des produits alimentaires.

Food packaging technology.

Auteurs : COLES R., MCDOWELL D., KIRWAN M. J.

Type de monographie : Ouvrage

Résumé

This book in the Packaging Technology Series provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, and packaging materials, machines and processes necessary for a wide range of packaging presentations. Extract from the table of contents: food biodeterioration and methods of preservation (low temperature: freezing, chilling and cooling; irradiation; curing; smoking; modifying the atmosphere); packaged product quality and shelf life; logistical packaging for food marketing systems; metal cans (post-process can cooling, drying and labelling); packaging of food in glass containers (cold end treatment); plastics in food packaging (low temperature sealing coatings); paper and paperboard packaging; active packaging (temperature control packaging; food safety, consumer acceptability and regulatory issues); modified atmosphere packaging; main food types (raw red meat, raw poultry, cooked, cured and processed meat products, fish and fish products, fruits and vegetables, dairy products).

Détails

Titre original : Food packaging technology.
Identifiant de la fiche : 2005-0508
Langues : Anglais
Édition : Blackwell - États-unis/États-unis
Date d'édition : 2003
ISBN : 1841272213
Source : Source : 368 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 99.50.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation