Food and Packaging Interactions II

by Risch, Sara J.; Hotchkiss, Joseph H.

• ISBN13: 9780841221222
• ISBN10: 0841221227
• Format: Hardcover
• Copyright: 1991-05-05
• Publisher: American Chemical Society

Summary

Once simply a convenient container to hold and carry food, packaging has now become an integral part of the food chain. This new volume provides the most comprehensive and current information available on food packaging interactions, including presentations on migration, scalping, and permeability. A significant portion of the volume covers research on microwave susceptor packaging, the materials that promote browning and crisping of products. This is a valuable resource for food product development scientists and engineers who need to understand what can happen to foods in different types of packages. Regulatory agencies can also use this book to keep pace with new developments and to maintain appropriate regulation. Includes information on regulation of packaging for the United States, United Kingdom, and European Community.

Table of Contents

Analysis of Volatiles Produced in Foods and Packages during Microwave Cooking

Migration into Food during Microwave- and Conventional-Oven Heating

Food and Drug Administration Studies of High-Temperature Food Packaging

Interactions of Food, Drug, and Cosmetic Dyes with Nylon and Other Polyamides

Application of a Poly(tetrafluoroethylene) Single-Sided Migration Cell for

Measuring Migration through Microwave Susceptor Films

Determining Volatile Extractives from Microwave Susceptor Food Packaging

Toward a Threshold of Regulation for Packaging Components: A Feasibility Study

Packaging Industries and the Food-Additives Amendment: Reprise

Food Contact Materials and Articles: Standards for Europe

Food-Package Interaction Safety: European Views

Influence of Microwave Heating on the Formation of N-Nitrosamines in Bacon

Thermodynamics of Permeation of Flavors in Polymers: Prediction of Solubility

Coefficients

Determination of Flavor-Polymer Interactions by Vacuum-Microgravimetric Method

Determination of Food-Packaging Interactions by High-Performance Liquid

Chromatography

Sensory-Directed Analytical Concentration Techniques for Aroma-Flavor

Characterization and Quantitation

Interaction of Orange Juice and Inner Packaging Material of Aseptic Product

Sorption of Flavor Compounds by Polypropylene

Sorption Behavior of Citrus-Flavor Compounds in Polyethylenes and

Polypropylenes: Effects of Permeant Functional Groups and Polymer Structure

Scalping from a Paste into a Series of Polyolefins: Absence of Correlationbetween Quantity Sorbed and Polymer Crystallinity

Table of Contents provided by Publisher. All Rights Reserved.