Overview
- Written by a multidisciplinary team of experts
- Discusses the connection of food packaging and the chemical composition of packaging materials under food hygiene aspects
- Explores new and emerging risks related to food packaging materials
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (6 chapters)
Keywords
- Chemical Composition of Food Packaging Materials
- Chemical Interaction of Foods with their Containers
- Chemical Risks of Food Packaging
- Food Packaging Hygiene
- Food Packaging Materials
- Inorganic Food Contaminants
- Plasticizers in Food Packaging
- Specific Migration of Food Contaminants
- “Hazard Analysis and Critical Control Point” (HACCP)
- quality control, reliability, safety and risk
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Food Packaging Hygiene
Authors: Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-14827-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2015
Softcover ISBN: 978-3-319-14826-7Published: 16 February 2015
eBook ISBN: 978-3-319-14827-4Published: 17 January 2015
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VII, 132
Number of Illustrations: 14 b/w illustrations, 25 illustrations in colour
Topics: Food Science, Medical Microbiology, Medical Biochemistry, Quality Control, Reliability, Safety and Risk