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Food packaging hygiene

Barone, Caterina.

Food packaging hygiene

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food packaging hygieneby Caterina Barone ... [et al.].
其他作者:	Barone, Caterina.
出版者:	Cham :Springer International Publishing :2015.
面頁冊數:	vii, 132 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodPackaging.
電子資源:	http://dx.doi.org/10.1007/978-3-319-14827-4
ISBN:	9783319148274 (electronic bk.)

Food packaging hygiene
Food packaging hygiene[electronic resource] /by Caterina Barone ... [et al.]. - Cham :Springer International Publishing :2015. - vii, 132 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science, Chemistry of foods,2191-5407. - SpringerBriefs in molecular science.Chemistry of foods..

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.

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.

ISBN: 9783319148274 (electronic bk.)

Standard No.: 10.1007/978-3-319-14827-4doiSubjects--Topical Terms:

257182
Food
--Packaging.

LC Class. No.: TP374

Dewey Class. No.: 664.09

Food packaging hygiene
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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.
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