Food Packaging and Shelf Life: A Practical Guide

Front Cover
Gordon L. Robertson
CRC Press, Dec 21, 2009 - Technology & Engineering - 404 pages
2 Reviews
The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
 

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I was search lipids and shelf life . the online summary was very helpful

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Contents

Chapter 4 Packaging and the Microbial Shelf Life of Food
55
Chapter 5 Packaging and the Shelf Life of Milk
81
Chapter 6 Packaging and the Shelf Life of Cheese
103
Chpater 7 Packaging and the Shelf Life of Milk Powders
127
Chapter 8 Packaging and the Shelf Life of Yogurt
143
Chapter 9 Packaging and the Shelf Life of Water and Carbonated Drinks
157
Chapter 10 Packaging and the Shelf Life of Orange Juice
179
Chapter 11 Packaging and the Shelf Life of Coffee
199
Chapter 13 Packaging and the Shelf Life of Wine
231
Chapter 14 Packaging and the Shelf Life of Fresh Red and Poultry Meats
259
Chapter 15 Packaging and the Shelf Life of Fish
279
Chapter 16 Packaging and the Shelf Life of Fruits and Vegetables
297
Chapter 17 Packaging and the Shelf Life of Vegetable Oils
317
Chapter 18 Packaging and the Shelf Life of Cereals and Snack Foods
339
Chapter 19 Shelf Life of Foods in Biobased Packaging
353
Back cover
383

Chapter 12 Packaging and the Shelf Life of Beer
215
Copyright

Other editions - View all

Food Packaging and Shelf Life: A Practical Guide
Gordon L. Robertson
No preview available - 2009

Common terms and phrases

acid activity addition aging analysis applied bacteria barrier beer beverages bottles carbon cause changes cheese chemical Chemistry closure coating coffee color compared compounds concentration consumer containers cork Dairy depending deterioration determined distribution effect et al factors failure Figure film fish flavor food packaging Food Science fresh fruits function glass growth heat important increase indices influence initial International Journal of Food juice levels light limit lipid loss lower meat method microbial milk modified atmosphere moisture months natural occur orange juice organisms oxidation oxygen pack packaging materials pasteurized permeability PET bottles plastic polymers powder present pressure properties protection range reactions reduce reported result samples Science sensory shelf showed soft drinks spoilage stability storage stored surface Technology temperature testing values vegetables volatile wine yogurt

About the author (2009)

Gordon L. Robertson is a food packaging consultant, author, and trainer, and an adjunct Professor in the School of Land, Crop, and Food Sciences at the University of Queensland in Brisbane, Australia. Previously, he was Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters for 11 years. Prior to that, he was Foundation Professor of Packaging Technology at Massey University, New Zealand where he taught courses on food packaging for 21 years. Dr. Robertson is also the author of both editions of Food Packaging Principles & Practice (CRC Press, 2006).

Bibliographic information

QR code for Food Packaging and Shelf Life
TitleFood Packaging and Shelf Life: A Practical Guide
EditorGordon L. Robertson
Editionillustrated
PublisherCRC Press, 2009
ISBN1420078453, 9781420078459
Length404 pages
Subjects ›  › 

Technology & Engineering / Food Science / General
  
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