Food Packaging Technology, Volume 1 / Edition 1

by G. Bureau, J.-L. Multon

Overview

The food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manufacturing, packaging, and marketing a wide variety of foods. This book offers a comprehensive background on the development of packages and packaging systems for food, and includes new developments related to the 'harmonization' of products within E.E.C. countries. It examines all aspects of packing technology that are relevant to the processing, preservation, and distribution of virtually all types of food. The book gives a good overview of areas of science and technology that influence the packaging process, and of regulatory and legislative requirements in France and the European Communities.

Product Details

ISBN-13:	9780471186410
Publisher:	Wiley
Publication date:	12/17/1996
Series:	Special Technical Publication (STP) Series , #1
Edition description:	Volume 1 ed.
Pages:	400
Product dimensions:	6.38(w) x 9.67(h) x 1.19(d)

About the Author

G. Bureau is the editor of Food Packaging Technology, Volume 1, published by Wiley. J.-L. Multon is the editor of Food Packaging Technology, Volume 1, published by Wiley.

Table of Contents

Partial table of contents:

PART 1: FUNCTIONS OF PACKAGING.

The Role of Packaging in Preserving Foodstuffs.

Packaging and Microbiology.

PART II: RISKS ASSOCIATED WITH POTENTIAL FOOD CONTAMINATION CAUSED BY PACKAGING.

Transfers Between the Food Product and the Packaging: Migration.

PART III: CONSUMER NORMS AND REGULATIONS.

Packaging Regulations.

The Cosumer's Point of View.

PART IV: THE CONTAINER AND ITS CLOSURE: PHYSICAL AND CHEMICAL PROPERTIES OF PACKAGING MATERIALS -
RECENT DEVELOPMENTS.

Metallic Containers for Sterilization.

Stamped, Restamped, and Stamped Drawn Cans.

Films and Edible Coatings.

Index.

Editorial Reviews

A comprehensive treatment of the development of packages and package systems for food, examining all aspects of packaging technology relevant to the processing, preservation, distribution, and marketing of virtually all types of food. Additionally, it details the economic, legislative, and regulatory areas, including an overview of recent regulatory requirements in France and the EC. Volume 1 (932-4, $160) covers the functions of packaging, the risks associated with potential food contamination, packaging standards and regulations, and recent developments in packaging materials. Volume 2 (933-2, $160) covers packaging procedures for finished foodstuffs, areas of the food industry witnessing rapid changes in packaging methods, and the methodology and economics of food packaging. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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