Catalogue


Foods and packaging materials : chemical interactions /
edited by Paul Ackermann, Margaretha Jägerstad, Thomas Ohlsson.
imprint
Cambridge : Royal Society of Chemistry, c1995.
description
xvii, 231 p. : ill. ; 24 cm.
ISBN
0854047204
format(s)
Book
Holdings
More Details
imprint
Cambridge : Royal Society of Chemistry, c1995.
isbn
0854047204
general note
"Proceedings of an International Symposium on Interaction: Foods-Food Packaging Materials, held on 8-10 June 1994, in Lund."--T.p. verso.
catalogue key
1260549
 
Includes bibliographical references and index.
A Look Inside
Reviews
This item was reviewed in:
SciTech Book News, August 1995
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Summaries
Main Description
Research into the effects of packaging materials on food contents has increased rapidly in recent years. It is a subject that has repercussions for all those involved in food production and distribution, and consumers all over the world. Foods and Packaging Materials brings together current knowledge and on-going research in this developing field. It is the first book of its kind to be published in Europe and provides a unique overview, as well as a source of contacts and information, for food scientists and technologists with interests in any aspect of this subject. Foods and Packaging Materials presents a broad picture of the most up to date research in the following areas: effects on food quality and flavour; mechanical interactions such as adhesion, delamination and stress cracking; microwave and irradiation effects; new packaging materials, especially biopolymers; and active packaging for intended interactions, such as oxygen scavenging. This book will prove valuable reading for food researchers in industry and academia, and will be of special interest to food producers and packaging manufacturers. It will also prove useful for lecturers and their graduate and postgraduate students of food science and technology, applied and physical chemistry, and polymer sciences.
Table of Contents
Overview on Chemical Interactions between Food and Packaging Materialsp. 3
Factors Affecting Permeation, Sorption and Migration Processes in Package-Product Systemsp. 12
Safety of Food by Packagingp. 23
Sensory Problems Caused by Food and Packaging Interactions: Overview and Treatment of Recent Case Studiesp. 33
Permeation of Flavour Compounds Across Conventional as well as Biodegradable Polymer Filmsp. 45
Predictive Models for Estimation of Flavour Sorption by Packaging Polymersp. 51
Supercritical Fluid Extraction (SFE) Coupled to Capillary Gas Chromatography for the Analysis of Aroma Compounds Sorbed by Food Packaging Materialp. 59
The Influence of Food and External Parameters on the Sorption of Aroma Compounds in Food Contact Polymersp. 65
Aroma Transfer in Refillable PET Bottles - Sensory and Instrumental Comparisonp. 69
Taste Recognition Threshold Concentrations of Styrene in Foods and Food Modelsp. 74
A New Method for Determination of Aroma Compound Absorption in Polymers by Accelerator Mass Spectrometryp. 79
Compatibility of Plastic Materials with Foodstuffs: Mechanistic and Safety Aspects of Ionized Polypropylenep. 87
Interaction Phenomena in Multilayer Flexible Packagingp. 95
Interaction between Carboxylic Acids and Laminated Food Packaging Materialsp. 101
Synergy in Sorption and Transport of Acetic Acid in Low Density Polyethylenep. 108
Food Packaging Polymers as Barriers against Aroma Vapours and Oxygen in Fat or Humid Environmentsp. 114
Extractable Components in Paperboardp. 118
Oxygen Permeability of an OPP Bottle Filled with Different Food Simulantsp. 124
Oxygen Permeability at High Temperatures and Relative Humiditiesp. 129
Interaction Phenomena and Barrier Properties of Plastic Packaging Material in Relation to Foodstuffp. 133
A NIR Reflectance Method to Measure Water Absorption in Paperp. 140
A Static Head Space Gas Chromatography Method to Measure Plastic Permeability to Ink Solventsp. 146
Determination of Microholes in Food Packagesp. 152
Edible and Biodegradable Food Packagingp. 159
Aroma Compounds and Water Vapour Permeability of Edible Films and Polymeric Packagingsp. 169
Active Packaging for Food Quality Preservation in Japanp. 177
Active Packaging for Fresh Producep. 189
Trends and Applications of Active Packaging Systemsp. 201
Effect of Oxygen Absorption and Package Leaking on the Quality of Sliced Hamp. 211
Colour of Beef Loins Stored in Carbon Dioxide with Oxygen Scavengersp. 217
Reducing Package Deformation and Increasing Filling Degree in Packages of Cod Fillets in CO[subscript 2]-Enriched Atmospheres by Adding Sodium Carbonate and Citric Acid to an Exudate Absorberp. 222
Subject Indexp. 228
Table of Contents provided by Blackwell. All Rights Reserved.

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