Publisher's Synopsis
This book provides an up-to-date overview of this rapidly moving area for food scientists/technologists, packaging technologists and suppliers to the food and packaging industry. Several chapters relate to the permeability characteristics of plastics packaging materials, which are important agents for packaging foods, as they are convenient and cost-effective and new types are continually being developed. Authors also consider the use of plastics packaging materials as an aid in establishing modified atmosphere conditions, and the interactions between plastics packaging and food. The influence of packaging materials on the response of foods to microwave heating, to ionizing radiations and to spatial mapping of water and fat molecules by nuclear magnetic resonance is considered and the problems of recycling, reuse and disposability of packaging materials are offered.;This book should be of interest to packaging technologists; and food scientists and technologists.
