Food and packaging interactions II
著者
書誌事項
Food and packaging interactions II
（ACS symposium series, 473）
American Chemical Society, 1991
- タイトル別名
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Food and packaging interactions 2
Food and packaging interactions two
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 200th National Meeting of the American Chemical Society, Washington, D.C., August 25-31, 1990."
Includes bibliographical references and indexes
内容説明・目次
内容説明
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.
目次
- 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 Correlation between Quantity Sorbed and Polymer Crystallinity
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