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Books on the topic 'Food packaging systems'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

Jafari, Seid Mahdi, and Ana Sanches Silva, eds. Releasing Systems in Active Food Packaging. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90299-5.

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2

Paine, Frank A. Modern Processing, Packaging and Distribution Systems for Food. Boston, MA: Springer US, 1995.

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3

Paine, F. A. Modern processing, packaging and distribution systems for food. Glasgow: Blackie, 1994.

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4

Paine, Frank A., ed. Modern Processing, Packaging and Distribution Systems for Food. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4684-8592-9.

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5

Ellen, Wartella, Lichtenstein Alice H, Boon Caitlin S, Institute of Medicine (U.S.). Food and Nutrition Board, and National Academies Press (U.S.), eds. Front-of-package nutrition rating systems and symbols: Phase I report. Washington, D.C: National Academies Press, 2010.

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6

J, Lewis M. Physical properties of foods and food processing systems. Weinheim, Federal Republic of Germany: VCH, 1987.

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7

Ellen, Wartella, and Institute of Medicine (U.S.). Food and Nutrition Board, eds. Front-of-package nutrition rating systems and symbols: Promoting healthier choices. Washington, D.C: National Academies Press, 2012.

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8

Kerry, Joseph. Smart packaging technologies for fast moving consumer goods. Chichester, England: John Wiley, 2008.

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9

Yun, Chin-san. Sikpʻumyong yonggi pʻojang wŏllyo mulchil kwalli chʻegye kuchʻuk yŏnʼgu: Yonggi pʻojang wŏllyo mulchil ŭi anjŏnsŏng pʻyŏngka mit chaejilbyŏl punsŏkpŏp haesŏlsŏ kaebal = Study on the risk management system of food contact substances : Evaluation of safety of packaging materials and development of its analysis and handbooks. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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10

V, Chambers James, Nelson Philip E, and Food Processors Institute (Washington, D.C.), eds. Principles of aseptic processing and packaging: [edited by James V. Chambers, Philip E. Nelson. 2nd ed. Washington, D.C: Food Processors Institute, 1993.

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11

Parameswaranpil, J. Nanotechnology-Enhanced Food Packaging Systems. Wiley & Sons, Limited, John, 2022.

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12

Parameswaranpillai, Jyotishkumar, Sanjay Mavinkere Rangappa, Suchart Siengchin, Radhakrishnan E. K, and Aswathy Jayakumar. Nanotechnology-Enhanced Food Packaging Systems. Wiley & Sons, Incorporated, John, 2022.

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13

Albert, Paine Frank, ed. Modern processing, packaging and distribution systems for food. Glasgow: Blackie, 1987.

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14

Modern Processing Packaging and Distribution Systems for Food. Springer, 1995.

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15

Modern Processing, Packaging and Distribution Systems for Food. John Wiley & Sons, 1987.

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16

Silva, Ana Sanches, and Seid Mahdi Jafari. Releasing Systems in Active Food Packaging: Preparation and Applications. Springer International Publishing AG, 2022.

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17

National Food Processors Association (U.S.), National Center for Food Safety and Technology (U.S.), Bulletin 43-L Revision Ad Hoc Committee., and National Food Processors Association (U.S.)., eds. Validation guidelines for automated control of food processing systems used for the processing and packaging of preserved foods. 2nd ed. Washington, DC: National Food Processors Association, 2002.

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18

Kerry, Joseph, and Paul Butler. Smart Packaging Technologies for Fast Moving Consumer Goods. Wiley & Sons, Incorporated, John, 2008.

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19

Kerry, Joseph, and Paul Butler. Smart Packaging Technologies for Fast Moving Consumer Goods. Wiley & Sons, Limited, John, 2008.

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20

Kerry, Joseph, and Paul Butler. Smart Packaging Technologies for Fast Moving Consumer Goods. Wiley & Sons, Incorporated, John, 2008.

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21

Sharma, Monika, Megh R. Goyal, and Preeti Birwal. Handbook of Research on Food Processing and Preservation Technologies : Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety. Apple Academic Press, Incorporated, 2021.

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22

Sharma, Monika, Megh R. Goyal, and Preeti Birwal. Handbook of Research on Food Processing and Preservation Technologies : Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety. Apple Academic Press, Incorporated, 2021.

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23

Sharma, Monika, Megh R. Goyal, and Preeti Birwal. Handbook of Research on Food Processing and Preservation Technologies : Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety. Apple Academic Press, Incorporated, 2021.

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24

Packaging Alternatives for Food Processors. 2nd ed. Food Processors Inst, 2000.

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25

Industry Council for Packaging and the Environment., ed. Environmental impact of packaging in the UK food supply system. London: Industry Council for Packaging and the Environment, 1996.

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26

Make It Safe. CSIRO Publishing, 2010. http://dx.doi.org/10.1071/9780643100237.

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All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

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27

Maffini, Maricel V., and Sarah Vogel. Food Additives. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780190490911.003.0011.

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The American diet is dramatically different today than in 1958, when Congress passed the Food Additives Amendment. Innovations in processing, preserving, and packaging have made food more affordable and convenient but added thousands of new chemicals to our diet. More than 10,000 additives are allowed in food, but most have not been tested, and their long-term, chronic effects have rarely been studied. The regulatory system has fallen short of being fully implemented and has been weakened by decades of limited resources. A legal loophole allows new chemicals in food without notice to or review by the Food and Drug Administration, and the outdated safety assessment process fails to adequately address public health concerns. The result is that consumers bear the burden of deciding what is safe to eat, with limited information to do so. Without robust review of the safety of chemicals in food, there is little insight into the extent to which they may be contributing to chronic diseases.

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28

T, Bernard Dane, ed. HACCP, establishing hazard analysis critical control point programs: A workshop manual. 2nd ed. Washington, DC: The Food Processors Institute, 1995.

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