Foods And Packaging Materials - Chemical Interactions

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.