PACKAGING MATERIALS AND PROCESSING FOR FOOD PHARMACEUTICALS AND COSMETICS (HB 2021). This item is unavailable.
Language: English
Published by JOHN WILEY NP (ORIGINAL), 2021
- Hardcover
- New
Seller: UK BOOKS STORE, London, London, United KingdomUK BOOKS STORE
AbeBooks seller since March 11, 2024
Condition: New
£ 219.87
Item description from seller
Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Seller Inventory # CS 9781789450392
- Title
- PACKAGING MATERIALS AND PROCESSING FOR FOOD PHARMACEUTICALS AND COSMETICS (HB 2021)
- Author
- DEBEAUFORT F.
- Publisher
- JOHN WILEY NP (ORIGINAL)
- Publication year
- 2021
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 178945039X
- ISBN 13
- 9781789450392
- Edition
- International Edition
This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food-packaging interactions.
This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates. Biobased materials are then covered, followed by a presentation of active and smart packaging. Some chapters are also dedicated to providing information on caps and closures as well as auxiliary materials. Different food packaging methods are presented, followed by an investigation into the design and labelling of packaging. The book ends with a chapter presenting information on how the choice of packaging material is dependent on the characteristics of the food products to be packaged.
"Synopsis" may belong to another edition of this title.
About the Author
Frédéric Debeaufort is Professor of Food and Packaging Sciences and Technology at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab and President of the national scientific council of ACTIA (Ministry of Agriculture).
Kata Galic is Professor of Food Packaging Sciences at the University of Zagreb, Croatia. She is also a member of the EFFoST, CROFoST and the Royal Society of Chemistry.
Mia Kurek is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia.
Nasreddine Benbettaieb is Assistant Professor in Food and Packaging Physical-Chemistry at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab.
Mario Scetar is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia. He is also the President of the Croatian Society of Food Technologists, Biotechnologists and Nutritionists (CROFoST).
"About the title" may belong to another edition of this title.