Thermally Induced Migration of Food Packaging Materials Into Foods During Microwave Heating PDF Download
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Author: Siti Noorbaiyah Abdul Malek
Publisher:
ISBN:
Category : Microwave food products
Languages : en
Pages : 260
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Book Description
Author: Siti Noorbaiyah Abdul Malek
Publisher:
ISBN:
Category : Microwave food products
Languages : en
Pages : 260
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Book Description
Author: Victor O. Sheftel
Publisher: CRC Press
ISBN: 148229382X
Category : Technology & Engineering
Languages : en
Pages : 1321
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Book Description
More foods are now packaged in containers designed for direct cooking or heating, which encourages movement of substances into the foods. Indirect Food Additives and Polymers: Migration and Toxicology is an impressive review of basic regulatory, toxicological, and other scientific information necessary to identify, characterize, measure, and predict the hazards of nearly 2,000 of the plastic-like materials employed in packaging and identified by the FDA as indirect food additives. It presents the data underlying federal regulations, previously unavailable in one volume, and is a convenient resource for anyone working in the large number of related disciplines.
Author: K Barnes
Publisher: Woodhead Publishing
ISBN:
Category : Science
Languages : en
Pages : 488
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Book Description
Food packaging is the most obvious example of a food contact material.
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1498740499
Category : Technology & Engineering
Languages : en
Pages : 1103
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author: M.J. Saxby
Publisher: Springer Science & Business Media
ISBN: 9780751402636
Category : Science
Languages : en
Pages : 348
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Book Description
Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.
Author: Ashim K. Datta
Publisher: CRC Press
ISBN: 9780824704902
Category : Technology & Engineering
Languages : en
Pages : 554
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Book Description
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Author: Miguel Angelo Parente Ribei Cerqueira
Publisher: Elsevier
ISBN: 0323512720
Category : Technology & Engineering
Languages : en
Pages : 348
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Book Description
Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. - Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization - Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging - Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies
Author:
Publisher: Elsevier
ISBN: 0323988369
Category : Technology & Engineering
Languages : en
Pages : 460
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Book Description
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more. Moreover, microplastic migration by enhancing public awareness as well as improving waste management, complications and toxicity associated with the presence of nano/microplastics and quantification methods are highlighted. Finally, existing regulations and requirements of a robust framework of nano/microplastics are provided. - Presents precise reviews from selected specialists on the topic of nano/micro-plastics toxicity on food quality and food safety - Provides valuable visual material, making it easier for readers - Covers the latest insights and future research recommendations on nano/micro-plastics toxicity on food quality - Includes standardization methods for the collection, characterization and analysis of nano/micro-plastics toxicity for food safety and human health
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1420045334
Category : Technology & Engineering
Languages : en
Pages : 782
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Book Description
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
Author: Rafael A. Auras
Publisher: John Wiley & Sons
ISBN: 1119767466
Category : Technology & Engineering
Languages : en
Pages : 692
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Book Description
POLY(LACTIC ACID) The second edition of a key reference, fully updated to reflect new research and applications Poly(lactic acid)s – PLAs, biodegradable polymers derived from lactic acid, have become vital components of a sustainable society. Eco-friendly PLA polymers are used in numerous industrial applications ranging from packaging to medical implants and to wastewater treatment. The global PLA market is predicted to expand significantly over the next decade due to increasing demand for compostable and recyclable materials produced from renewable resources. Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life provides comprehensive coverage of the basic chemistry, production, and industrial use of PLA. Contributions from an international panel of experts review specific processing methods, characterization techniques, and various applications in medicine, textiles, packaging, and environmental engineering. Now in its second edition, this fully up-to-date volume features new and revised chapters on 3D printing, the mechanical and chemical recycling of PLA, PLA stereocomplex crystals, PLA composites, the environmental footprint of PLA, and more. Highlights the biodegradability, recycling, and sustainability benefits of PLA Describes processing and conversion technologies for PLA, such as injection molding, extrusion, blending, and thermoforming Covers various aspects of lactic acid/lactide monomers, including physicochemical properties and production Examines different condensation reactions and modification strategies for enhanced polymerization of PLA Discusses the thermal, rheological, and mechanical properties of PLA Addresses degradation and environmental issues of PLA, including photodegradation, radiolysis, hydrolytic degradation, biodegradation, and life cycle assessment Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life, Second Edition remains essential reading for polymer engineers, materials scientists, polymer chemists, chemical engineers, industry professionals using PLA, and scientists and advanced student engineers interested in biodegradable plastics.
