Abstract
The market for thermally processed foods presented in containers other than the traditional can is, in commercial terms, a relatively young one. All common packaging materials, board, glass and plastics as well as metal, are now represented in this market, the most recent entry being plastics.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Anon (1992a) The Grocer, August 10th, p. 35.
Anon (1992b) The Grocer, September 14th, p. 98.
Anon (1992c) Supermarketing, September 18th, p. 22.
Barberio, G.C. (1986) in The Shelife of Foods and Beverages (ed. G. Charalambous), Elsevier, London.
Benzig-Purdie, L.M., Ripmeester, J.A. and Ratcliffe, C.I. (1985) Journal of Agricultural Food Chemistry, 33, 31–3.
Harris, R.S. and Karmas, E. (1975) in Nutritional Evaluation of Food Processing, AVI, Westport, Connecticut.
Kikakis, J.P. (1986) in The Shelife of Foods and Beverages (ed. G. Charalambous), Elsevier, London.
Kramer, A. (1977) Journal of Food Quality, 1, 23–55.
Labuza, T.P. (1985) in Food Chemistry (ed. O.R. Fennema), Marcel Dekker, New York.
Lyon, D.H., Francombe, M.R., Hasdell, T.A. and Lawson, K. (1992) Guidelines for Sensory Analysis in Food Product Development and Quality Control, Chapman & Hall, London.
Maskell, A.J. (1991) Packaging Technology and Science, 4, 21–8.
Mogensen, G. and Poulsen, P.R. (1980) Milchwissenschaft, 35(9), 552–4.
Peryam, D.R. and Pilgrim, F.J. (1957) Hedonic scale method for measuring food preferences. Food Technology, 11(9), 9–14.
Seidman, J.D. (1992) Packaging Technology and Science, 5, 154.
Trammel, D.J., Dalsis, D.E. and Malone, C.T. (1986) Journal of Food Science, 51(4), 1021–3.
Wendt, C.H. (1992) Packaging Technology and Science, 5, 159–63.
Whistler, R.L. and Paschall, E.F. (1967) Starch: Chemistry and Technology, Academic Press, London.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Goddard, M.R. (1994). The storage of thermally processed foods in containers other than cans. In: Man, C.M.D., Jones, A.A. (eds) Shelf Life Evaluation of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2095-5_13
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2095-5_13
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5871-8
Online ISBN: 978-1-4615-2095-5
eBook Packages: Springer Book Archive