Food Packaging and Preservation

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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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.

• agriculture
• bacteria
• food
• food science
• food technology
• hunger
• milk

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

  M. Mathlouthi

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