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Food Packaging and Preservation

  • Book
  • © 1994

Overview

Editors:
  1. M. Mathlouthi

    1. Faculté des Sciences, Université de Reims Champagne-Ardenne, France

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Table of contents (13 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Permeability and structure in polymeric packaging materials

    • B. Jasse, A. M. Seuvre, M. Mathlouthi
    Pages 1-22

  3. Alternative fatty food simulants for polymer migration testing

    • A. L. Baner, R. Franz, O. Piringer
    Pages 23-47

  4. Food flavour and packaging interactions

    • J. P. H. Linssen, J. P. Roozen
    Pages 48-61

  5. Microwavability of packaged foods

    • S. A. E. Lefeuvre, M. B. M. Audhuy-Peaudecerf
    Pages 62-87

  6. Effect of irradiation of polymeric packaging material on the formation of volatile compounds

    • Z. el Makhzoumi
    Pages 88-99

  7. Package coating with hydrosorbent products and the shelf-life of cheeses

    • M. Mathlouthi, J. P. de Leiris, A. M. Seuvre
    Pages 100-122

  8. Trehalose-a multifunctional additive for food preservation

    • C. A. L. S. Colaço, B. Roser
    Pages 123-140

  9. Packaging of fruits and vegetables: recent results

    • F. Riquelme, M. T. Pretel, G. Martínez, M. Serrano, A. Amorós, F. Romojaro
    Pages 141-158

  10. Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin

    • N. Gontard, S. Guilbert
    Pages 159-181

  11. Bacterial poly(hydroxyalkanoates)

    • G. Eggink, J. Smegen, G. Ongen-Baysal, G. N. M. Huijberts
    Pages 182-196

  12. NMR imaging of packaged foods

    • J. J. Wright, L. D. Hall
    Pages 197-209

  13. The recycling, reuse and disposal of food packaging materials: a UK perspective

    • A. J. Campbell
    Pages 210-221

  14. Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products — a review

    • J. O. Bosset, P. U. Gallmann, R. Sieber
    Pages 222-268

  15. Back Matter

    Pages 269-275
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Keywords

About this book

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.

Editors and Affiliations

  • Faculté des Sciences, Université de Reims Champagne-Ardenne, France

    M. Mathlouthi

Bibliographic Information

  • Book Title: Food Packaging and Preservation

  • Editors: M. Mathlouthi

  • DOI: https://doi.org/10.1007/978-1-4615-2173-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1994

  • Hardcover ISBN: 978-0-7514-0182-0Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5909-8Published: 05 November 2012

  • eBook ISBN: 978-1-4615-2173-0Published: 14 December 2013

  • Edition Number: 1

  • Number of Pages: XVI, 275

  • Topics: Food Science

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