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- Snack Food Packaging: 100 Years and Counting
- (Magazine)
- June 30, 2000, ... is chosen overwhelmingly. 1953 Italian chemist Giulio Natta begins intensive study of macromolecules. Later, he "obtains" polypropylenes (PP) with a highly regular molecular structure. Using Karl Ziegler' ...
- The role of barrier materials in packaging low-fat goods.
- (Magazine)
- October 31, 1996, ... molecules, such as flavors and aromas, chemical solvents, and fragrances, better than water. Without fat, foods have a more difficult time holding onto flavor compounds, because these compounds volatilize ...
- Taking the measure of surface treatment is a learning process
- (Magazine)
- August 31, 1996, ... since both refer to the same force at which molecules at the surface of the substrate ultimately cling to one another. The phenomenon of surface energy is based on the relative energies of the solid ...
- Fresh produce offers converters opportunities for healthy sales
- (Magazine)
- December 31, 1995, ... the oxidation of energy-rich organic substrates normally present in cells, such as starch, sugars, and organic acids, to simpler molecules (C[O.sub.2] and [H.sub.2]O) with the concurrent production of ...
- Improved paper chemistry provides multiple benefits
- (Magazine)
- December 31, 1995, ... control of retention, dewatering, and strength of the sheet while it's being made is key to a high quality base sheet. If you can control those functions, you can actually take control of the way molecules ...
