La Tecnología detrás del Embalaje Canal Inti

Fuente: Canal Inti

Envasado de Leche TetraPack

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Packaging Research in Food Product Design and Development by R. Moskowitz, Michele Reisner, John Lawlor, Rosires Deliza

Table of Contents
Part I Methods, Materials, and Mind-Sets
1 A Practitioner’s Guide to Research, or What You Should Know
2 Consumer Packaging: Important Functionally, but Not Attitudinally
3 Starting at the Beginning: Experimenting to Discover What Shape “Wins”
4 Patterns in Packages: Learning from Many Packages and Many Attributes
5 A Gentle Introduction to the World of Systematics
6 Identify What Works by Letting the Competition Do the Work
7 Psychophysics and the Issue of Price/Value
Part II Ideas and Inspirations
8 Idea Factories: Where Do Packaging (and Other) Ideas Come from?
9 Defi ning the New Package: Specifying the Package at the Concept Level
10 What Should My Package Say?
11 What Concepts Tell Us versus What Packages Tell Us for the Same Product—Case History: Pretzels
12 “Closing in on the Container”
13 Action and Reality: Using Video for the Package Experience
Part III Health and Hope
14 Do Labels Make a Difference?
15 Understanding Nutritional Labeling: Case Study—Ice Cream
16 Healthy Pasta: Nutritional Labeling and the Role of Messages
Part IV Emotions and Experience
17 Emotions and Package Design—Coffee
18 Beyond the Stimulus to the “Experience”
19 Homo economicus Rears Its Head
20 Which Should I Choose?—Packages on the Shelf
Part V Temptations of Technology
21 Response Time
22 Combining Eye Tracking with Experimental Design
23 Taking Stock and Summing Up

Edible Films and Coatings for Food Applications edited by Milda E. Embuscado and Kerry C. Huber

A pedido de Sara. Saludos

Table of Contents
1 Edible Films and Coatings: Why, What, and How?
Attila E. Pavlath and William Orts
2 Structure and Function of Protein-Based Edible Films and Coatings
Kirsten Dangaran, Peggy M. Tomasula, and Phoebe Qi

3 Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings

Marceliano B. Nieto
4 Structure and Function of Starch-Based Edible Films and Coatings
Michael E. Kramer
5 Lipid-Based Edible Films and Coatings
Frédéric Debeaufort and Andrée Voilley
6 Characterization of Starch and Composite Edible Films and Coatings
María A. García, Adriana Pinotti, Miriam N. Martino and Noemí E. Zaritzky
7 Edible Films and Coatings for Fruits and Vegetables
Guadalupe I. Olivas and Gustavo Barbosa-Cánovas
8 Edible Films and Coatings for Meat and Poultry
Zey Ustunol
9 Edible Films and Coatings for Flavor Encapsulation
Gary A. Reineccius
10 Delivery of Flavor and Active Ingredients Using Edible Films and Coatings
Olga Martín-Belloso, M. Alejandra Rojas-Graü and Robert Soliva-Fortuny
11 Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings
Jesus-Alberto Quezada-Gallo
12 Application of Infrared Analysis to Edible Films
Charles M. Zapf

13 Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications

Monique Lacroix
14 Commercial Manufacture of Edible Films
James M. Rossman
Index

Food Packaging Technology by R. Coles, D. McDowell and M.J. Kirwan

Contents
Chapter 1
Introduction
Chapter 2
Food biodeterioration and methods of preservation
Chapter 3
Packaged product quality and shelf life
Chapter 4
Logistical packaging for food marketing systems
Chapter 5
Metal cans
Chapter 6
Packaging of food in glass containers
Chapter 7
Plastics in food packaging
Chapter 8
Paper and paperboard packaging
Chapter 9
Active packaging
Chapter 10
Modified atmosphere packaging