Food packaging and preservation

Science & Math

Mathlouthi, M

Mathlouthi, Mohammed

Mathlouthi

Technology

Springer

<p>Permeability And Structure In Polymeric Packaging Materials. Alternative Fatty Food Simultants for Polymer Migration Testing. Food Flavor and Packaging Interactions. Microwavablility of Packaged Foods. Effect of Irradiation of Polymeric Packaging Material on the Formation of Volatile Compounds. Package Coating with Hydrosorbent Products and the Shelf-Life of Cheeses. Trehalose. A Multifunctional Additive for Food Preservation. Packaging of Fruits and Vegetables: Recent Results. Bio-Packaging: Technology and Properties of Edible and/or Biodegradable Material of Agricultural Origin. Bacterial Poly (Hydroxyalkanoates). NMR Imaging of Packaged Foods. The Recycling, Reuse and Disposal of Food Packaging Materials: A UK Perspective. Influence of Light Transmittance of Packaging Materials on the Shelf-Life of Milk and Dairy Products. A Review. References. Index</p>

Food Packaging and Preservation

Engineering & Transportation

Engineering

Food Packaging and Preservation: Theory and Practice

Elsevier Science Ltd.

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.

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