Food Packaging Technology, Vol. 2

* examines all aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of virtually all types of food
* gives a good overview of areas of science and technology that influence the packaging process
* provides in-depth treatment of properties and forms of available packaging materials, emphasizing properties that can affect food quality
* includes new developments related to the 'harmonization' of products within E.E.C. countries

G. Bureau is the editor of Food Packaging Technology, Volume 2, published by Wiley. J.-L. Multon is the editor of Food Packaging Technology, Volume 2, published by Wiley.

Partial table of contents:

PART V: PACKAGING PROCEDURES FOR FINISHED FOODSTUFFS.

Automatic Packaging Machines -
Packaging.

Ionizing Treatment and Packaging -
Preservation of Foodstuffs Packed in Flexible Packaging.

PART IV: SOME SIGNIFICANT EXAMPLES OF SECTORS OF THE FOODSTUFFS INDUSTRY WHERE PACKAGING IS RAPIDLY CHANGING.

Packaging of Milk Products.

Packaging for Vacuum Cooking.

PART VII: METHODOLOGY AND ECONOMICS.

Dimensional Coordination.

The Quality.

Price Ratio of Packaging and Its Effect on the Quality of the Final Product.

Index.