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  • 1.
    Hallbäck, Nils
    et al.
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörsvetenskap och fysik.
    Korin, Christer
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörsvetenskap och fysik.
    Barbier, Christophe
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörs- och kemivetenskaper.
    Nygårds, Mikael
    KTH.
    Finite Element Analysis of Hot Melt Adhesive Joints in Carton Board2014Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 27, nr 9, s. 701-712Artikel i tidskrift (Refereegranskat)
  • 2.
    Järnström, Lars
    et al.
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för kemiteknik. Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Paper Surface Centre. Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Materialvetenskap.
    Johansson, Caisa
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörs- och kemivetenskaper, Paper Surface Centre.
    Fogden, A
    Mira, I
    Voit, W
    Zywicki, S
    Bartkowiak, A
    Preparation and incorporation of microcapsules in functional coatings for self-healing of packaging board2009Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 22, nr 5, s. 275-291Artikel i tidskrift (Refereegranskat)
  • 3.
    Lindh, Helena
    et al.
    Lund Univ, Dept Design Sci, Packaging Logist, SE-22100 Lund, Sweden..
    Williams, Helen
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörs- och kemivetenskaper.
    Olsson, Annika
    Lund Univ, Dept Design Sci, Packaging Logist, SE-22100 Lund, Sweden..
    Wikstrom, Fredrik
    Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörs- och kemivetenskaper.
    Elucidating the Indirect Contributions of Packaging to Sustainable Development: A Terminology of Packaging Functions and Features2016Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 29, nr 4-5, s. 225-246Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Packaging has great potential to contribute to sustainable development through its functions. Previous research has indicated a need for increased knowledge among consumers, suppliers, authorities and media of how packaging functions and features influence sustainable development. Previous research also shows the need for a common terminology of packaging functions and features in order to facilitate and improve communication and understanding in development and decision processes. This conceptual paper sets out to identify, collect, analyse and systemize packaging functions and features and evaluate them based on their indirect contributions to sustainable development. The systemized functions and features are expressed in generic terminology. Three clusters of packaging functions were identified from the literature: protect, facilitate handling and communicate. Nineteen packaging features were also identified. They were grouped under the three functions and elaborated based on their indirect contributions to the environmental, social and economic dimensions of sustainable development. Fourteen potential positive indirect effects were identified including decreased product waste, reduced risk for human health hazards, increased handling and transport efficiency. Decreased product waste was generated by 13 of the features and was thus the most frequently appearing. Reducing waste is thereby indicated to be a manifold matter, but also one of great potential. The proposed terminology can contribute to an increased understanding of how packaging can actually contribute to sustainable development. In a theoretical context, this paper attempts to complement earlier work in sustainable packaging development by its emphasis on the indirect contributions of packaging to sustainable development.

  • 4.
    Nestorson, Anna
    et al.
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap.
    Leufvén, Anders
    The Swedish Institute for Food and Biotechnology, Göteborg, Sweden.
    Järnström, Lars
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för kemiteknik. Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Paper Surface Centre.
    Interactions Between Aroma Compounds and Latex Films: Partition Coefficients and Influence on Latex Film Formation2006Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 19, nr 2, s. 71-82Artikel i tidskrift (Refereegranskat)
  • 5.
    Nestorson, Anna
    et al.
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för kemiteknik.
    Neoh, Koon Gee
    National University of Singapore, Dept. of Chemical and Biomolecular Engineering, Singapore.
    Kang, En-Tang
    National University of Singapore, Dept. of Chemical and Biomolecular Engineering, Singapore.
    Järnström, Lars
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för kemiteknik.
    Leufvén, Anders
    SIK - The Swedish Institute for Food and Biotechnology, Sweden.
    Enzyme Immobilization in Latex Dispersion Coatings for Active Food Packaging2008Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 21, nr 4, s. 193-205Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Carboxylated styrene acrylate latex samples have been functionalized by the immobilization and entrapment of the enzyme glucose oxidase (GOx), which can be used as an oxygen scavenger in food packaging. GOx was covalently immobilized both on the surface of already formed films and on the latex particles in dispersion, as well as entrapped within the polymer matrix. In the latter two cases, polymer films were formed after the enzyme had been added to the latex dispersion. The storage stability of the enzyme and the influence of adding clay were also studied. For a given amount of enzyme, the enzyme immobilized on the film surface showed an enzyme activity about 10 times higher than that of the enzyme present within the polymer matrix. This is probably due to the diffusion limitations of the substrate in the polymer matrix. The films with the enzyme present within the polymer matrix, however, showed a higher total oxygen-removal capacity than films with the enzyme immobilized on the surface. Entrapped enzyme showed a slightly higher activity than enzyme immobilized in the dispersion due to the negative effect of the activating chemicals used during the immobilization and on conformational constraints upon covalent bonding. Low amounts of clay added to the dispersion decreased the enzyme activity, but with higher amounts of clay the enzyme activity increased, probably because of the increased porosity and thus higher substrate accessibility. The most suitable storage condition for all the enzyme-containing films was +8°C, which is just above the glass transition temperature of the polymer used.

  • 6. Pousette, Sandra
    et al.
    Löfgren, Martin
    Karlstads universitet, Fakulteten för ekonomi, kommunikation och IT, Avdelningen för företagsekonomi. Karlstads universitet, Fakulteten för ekonomi, kommunikation och IT, Centrum för tjänsteforskning.
    Nilsson, Birgitta
    Gustafsson, Anders
    Karlstads universitet, Fakulteten för ekonomi, kommunikation och IT, Centrum för tjänsteforskning. Karlstads universitet, Fakulteten för humaniora och samhällsvetenskap (from 2013), Handelshögskolan.
    An extended method to measure overall consumer satisfaction with packaging.2014Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 27, nr 9, s. 727-738Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    There are several reasons why people find it troublesome to use and handle consumer packages. The European Committee for Standardization recently suggested a technical specification (TS) regarding packaging and ease of opening. The present study has expanded the procedure by including consumer satisfaction measurements in two steps and engaging panels comprising two separate age groups. The expanded method, which used six different packages as test objects, engaged 75 panellists, 40 in the older group (65–80 years) and 35 in the younger group (25–40 years). The expanded method not only included the same operations as described in the TS but also included panellists who graded each handling element separately on a 'smiley' scale, along with feedback for their grades and an overall judgement of the package handling.

    The grading feedback differed between the two groups. The younger panellists mainly noted issues that were not connected to openability, while older panellists noted openability as the most influential factor. Further analysis revealed that openability was also a key issue for the younger panellists, despite their claims to the contrary. Satisfaction was the most critical TS element for describing a package as being easy to open.

  • 7.
    Verghese, Karli
    et al.
    Centre for Design, RMIT University, Melbourne, Victoria, Australia.
    Lewis, Helen
    Helen Lewis Research, Austinmer, New South Wales, Australia.
    Lockrey, Simon
    Centre for Design, RMIT University, Melbourne, Victoria, Australia.
    Williams, Helen
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för energi-, miljö- och byggteknik.
    Packaging's Role in Minimizing Food Loss and Waste Across the Supply Chain2015Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 28, nr 7, s. 603-620Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This paper presents the results of Australian research that explored the role of packaging in minimizing food waste in the supply chain. The economic, social and environmental costs of food waste have been well documented elsewhere. This research contributes to the debate by identifying opportunities to reduce or recover food loss and waste through improved packaging. In the fresh produce sector, e.g. waste can be reduced through the use of packaging that improves product protection, ventilation and temperature control. Other opportunities include improved design of distribution packaging to reduce damage in transport and handling; design of primary packaging to reduce waste in the home, e.g. through appropriate portion sizes and by reducing confusion over date labels; and the use of retail-ready packaging that minimizes handling and improves stock rotation in stores. An important conclusion of the study is that packaging can have a significant impact on reducing food waste in the food supply chain; and in some cases, a focus on reducing food waste will require more rather than less packaging. Packaging developers must therefore consider the product and its packaging as a complete system to optimize sustainability. Copyright (c) 2015 John Wiley & Sons, Ltd.

  • 8.
    Wikström, Fredrik
    et al.
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för energi-, miljö- och byggteknik.
    Williams, Helén
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för energi-, miljö- och byggteknik.
    Potential environmental gains from reducing food losses through development of new packaging – a life cycle model.2010Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 23, nr 7, s. 403-411Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The environmental concern and development issues regarding packaging has for 20 years to a high extent been on packaging when it has become waste. To reduce the environmental impact from the whole food packaging system it is also important to develop the packaging’s ability to reduce food waste. In some cases it may be necessary to increase the environmental impact of packaging in order to reduce food waste. In this paper, the environmental impact of packaging and food losses and the balance between the two has been examined for five different food items. The results show that packaging’s that reduce food waste can be an important tool to reduce the total environmental impact, even if there is an increase in impact from the packaging itself. This is especially true for food items where the environ- mental impact of the food is high relative the packaging, for example cheese, and for food items with high losses, for example bread. It is important to analyse the risk of increasing food losses when pack- aging design changes, for example, when the aim is less packaging material, which is the main intention of the packaging and packaging waste directive of the European Union.

  • 9.
    Williams, Helén
    et al.
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap.
    Lindh, Helena
    Lunds tekniska högskola.
    Olsson, Annika
    Lunds tekniska högskola.
    Consumer Perceptions of Food Packaging: Contributing to or Counteracting Envir onmentally Sustainable Development?2016Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 29, nr 1, s. 3-23Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Packaging has a fundamental role in ensuring safe delivery of goods throughout supply chains to the end consumer in good condition. It also has great potential to contribute to sustainable development. This paper explores and provides insights on Swedish consumer perceptions and knowledge of environmental aspects of food packaging and elaborates on how these can contribute to or counteract environmentally sustainable development. A study based on a consumer survey carried out in Sweden is presented. A review of recent packaging research emphasizes the protective function of packaging as its most important contribution to the environmental dimension of sustainable development. Contrary to this, consumers almost exclusively refer to the packaging material when it comes to their perceptions of the environmental impact of packaging. Paper-based packaging is strongly understood by the surveyed consumers to be environmentally advantageous, whereas plastic and metal are not. This study further indicates that a majority of the Swedish consumers surveyed are aware of their shortcomings in judging the environmental status of food packaging, indicating a need for guidance; otherwise, consumer choices can unintendedly counteract environmentally sustainable intentions

  • 10.
    Williams, Helén
    et al.
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för energi-, miljö- och byggteknik.
    Wikström, Fredrik
    Karlstads universitet, Fakulteten för teknik- och naturvetenskap, Avdelningen för energi-, miljö- och byggteknik.
    Potential Environmental Gains from Reducing Food Losses Through Development of New Packaging: A Life-Cycle Model2010Ingår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 23, nr 7, s. 403-411Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food losses are seldom included in life cycle analyses of the food packaging system, nor are they included in the debat on sustainable packaging. The development of packaging that decreases food losses does, however, provide an opportunity to reduce the overall environmental impact. In this paper, we present a model that calculates the environmental impact of the food packaging system as a function of food losses. The model can be used to analyse the potential environmental gains from developing packaging that reduce food losses. The model includes food production and processing, transports, packaging, retailer and consumer issues and waste handling. The results show that it can be environmentally motivated to increase the environmental impact of packaging, if necessary, when new packaging design helps to reduce food losses. However, the waste handling systems of food and packaging are important to consider if packaging are developed in order to reduce the environmental impact of the food-packaging system

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