بسته بندی مواد غذایی: اصول و کاربرد، ویرایش سوم ۲۰۱۶
Food Packaging: Principles and Practice, Third Edition 2016

1. Front Cover

2. Contents

3. Preface to the Third Edition

4. Preface to the Second Edition

5. Preface to the First Edition

6. Author

7. Chapter 1. Introduction to Food Packaging

8. Chapter 2. Structure and Related Properties of Plastic Polymers

9. Chapter 3. Edible, Biobased and Biodegradable Food Packaging Materials

10. Chapter 4. Optical, Mechanical and Barrier Properties of Thermoplastic Polymers

11. Chapter 5. Processing and Converting of Thermoplastic Polymers

12. Chapter 6. Paper and Paper-Based Packaging Materials

13. Chapter 7. Metal Packaging Materials

14. Chapter 8. Glass Packaging Materials

15. Chapter 9. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials

16. Chapter 10. Food Packaging Closures and Sealing Systems

17. Chapter 11. Deteriorative Reactions in Foods

18. Chapter 12. Shelf Life of Foods

19. Chapter 13. Aseptic Packaging of Foods

20. Chapter 14. Packaging of Microwavable Foods

21. Chapter 15. Active and Intelligent Packaging

22. Chapter 16. Modified Atmosphere Packaging

23. Chapter 17. Packaging of Flesh Foods

24. Chapter 18. Packaging of Horticultural Products

25. Chapter 19. Packaging of Dairy Products

26. Chapter 20. Packaging of Cereals, Snack Foods and Confectionery

27. Chapter 21. Packaging of Beverages

28. Chapter 22. Legislative and Safety Aspects of Food Packaging

29. Chapter 23 Food Packaging and Sustainability

30. Abbreviations, Acronyms, and Symbols

31. Back Cover