Authors:
- Written by experts from different disciplines
- Analyses different food packaging designs and their chemical influence on contained edible materials
- Discusses possible food packaging typologies under various considerations and from different angles
- 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 (5 chapters)
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Front Matter
About this book
Authors and Affiliations
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Brunazzi & Associati, Torino, Italy
Giovanni Brunazzi
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Industrial Consultant, Palermo, Italy
Salvatore Parisi
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Department of Architecture and Design, Politecnico di Torino, Turin, Italy
Amina Pereno
Bibliographic Information
Book Title: The Importance of Packaging Design for the Chemistry of Food Products
Authors: Giovanni Brunazzi, Salvatore Parisi, Amina Pereno
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-08452-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2014
Softcover ISBN: 978-3-319-08451-0Published: 25 July 2014
eBook ISBN: 978-3-319-08452-7Published: 08 July 2014
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 119
Number of Illustrations: 8 b/w illustrations, 6 illustrations in colour
Topics: Food Science, Quality of Life Research, Characterization and Evaluation of Materials