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Food Packaging and Preservation

Overview of attention for book
Cover of 'Food Packaging and Preservation'

Table of Contents

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    Book Overview
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    Chapter 1 Permeability and structure in polymeric packaging materials
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    Chapter 2 Alternative fatty food simulants for polymer migration testing
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    Chapter 3 Food flavour and packaging interactions
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    Chapter 4 Microwavability of packaged foods
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    Chapter 5 Effect of irradiation of polymeric packaging material on the formation of volatile compounds
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    Chapter 6 Package coating with hydrosorbent products and the shelf-life of cheeses
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    Chapter 7 Trehalose-a multifunctional additive for food preservation
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    Chapter 8 Packaging of fruits and vegetables: recent results
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    Chapter 9 Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin
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    Chapter 10 Bacterial poly(hydroxyalkanoates)
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    Chapter 11 NMR imaging of packaged foods
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    Chapter 12 The recycling, reuse and disposal of food packaging materials: a UK perspective
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    Chapter 13 Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products — a review
Attention for Chapter 11: NMR imaging of packaged foods
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Chapter title
NMR imaging of packaged foods
Chapter number 11
Book title
Food Packaging and Preservation
Published by
Springer, Boston, MA, January 1994
DOI 10.1007/978-1-4615-2173-0_11
Book ISBNs
978-1-4613-5909-8, 978-1-4615-2173-0
Authors

J. J. Wright, L. D. Hall

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