Books & Chapters - Gordon L Robertson

Go to content

Main menu:

Books & Chapters

Food Packaging: Principles and Practice, 3rd edition.
CRC Press, December 2012.

The 3rd edition presents a comprehensive and accessible discussion of food packaging principles and their applications. It continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. At 703 pages, it is almost 30% longer than the 2nd edition, has over 1000 references (two-thirds of them published since the 2nd edition) and 49 new figures, an increase of 64%. The chapter on Edible, Biobased and Biodegradable Packaging Materials has been extensively updated and expanded and is now the largest chapter in the book. The chapter on Processing and Converting of Thermoplastic Polymers includes a new section on nanocomposites as well as the latest on vapor deposition technologies and atomic layer deposition. A new chapter on Food Packaging Closures and Sealing Systems includes details on peelable seals. The full Table of Contents is accessible at
https://www.routledge.com/Food-Packaging-Principles-and-Practice-Third-Edition-3rd-Edi tion/Robertson/p/book/9781439862414

Food Packaging and Shelf Life: A Practical Guide.
Gordon L. Robertson (Ed.).
CRC Press, December 2009.
Food packaging and shelf life. Chapter 1 pp. 1-16, and
Food quality and indices of failure. Chapter 2 pp. 17-30
Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing and especially storage. Organized according to chapters devoted to specific foods, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, wine, vegetables, fish and beef. It discusses the deteriorative reactions for each and reviews how different forms of packaging material may influence shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.This is a truly international book with 32 authors from 12 countries.
https://www.routledge.com/Food-Packaging-and-Shelf-Life-A-Practical-Guide/Robertson/p/book/9781420078442

Food Science and Technology, 2nd edition.
Geoffrey Campbell-Platt (Ed.).
John Wiley & Sons, Ltd., December 2017.
Food packaging. Chapter 11 pp. 303-324.

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book's 21 chapters are carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.
Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
https://www.wiley.com/en-us/Food+Science+and+Technology%2C+2nd+Edition-p-9780470673423

The Stability and Shelf Life of Food, 2nd edition.
Persis Subramaniam (Ed.).
Woodhead Publishing, May 2016.
Packaging and food and beverage shelf life. Chapter 3 pp. 77-106.

The 2nd edition is a fully revised and thoroughly updated edition of this highly-successful book and covers methods for shelf life and stability evaluation, reviewing the modelling and testing of the deterioration of foods as well as the use of sensory evaluation methods for testing food spoilage. My chapter outlines the role of packaging in extending the shelf life of foods and beverages and the major food packaging materials (metals, glass, paper, plastics) are described. The key package properties related to shelf life are discussed including barrier, surface area:volume ratio and closure integrity. Three examples illustrating how the shelf life of packaged foods and beverages can be predicted are given for situations where the end of shelf life is determined by moisture gain, oxygen gain and microbial growth. Finally, the way in which packaging migrants can lead to end of shelf life is illustrated using as examples epoxidised soy bean oil, antimony, tin and photoinitiators.
https://www.elsevier.com/books/the-stability-and-shelf-life-of-food/subramaniam/978-0-08-100435-7

Handbook of Waste Management and Co-Product Recovery in Food Processing. vol 2.
Keith W. Waldron (Ed.).
Woodhead Publishing, October 2009.
Sustainable food packaging. Chapter 11 pp. 221-254.

Definitions which have been developed for sustainable packaging are critically reviewed and examples given of situations where prevailing assumptions about what constitutes sustainable packaging are incorrect. Metrics and tools for the design of sustainable packaging are reviewed and the key drivers for development of sustainable food packaging discussed. Waste management options are discussed from a sustainability viewpoint, and future trends outlined.

https://www.elsevier.com/books/handbook-of-waste-management-and-co-product-recovery-in-food-processing/waldron/978-1-78242-141-2

 
 
Back to content | Back to main menu