Once simply a convenient container to hold and carry food, packaging has now become an integral part of the food chain. This new volume provides the most comprehensive and current information available on food packaging interactions, including presentations on migration, scalping, and permeability. A significant portion of the volume covers research on microwave susceptor packaging, the materials that promote browning and crisping of products. This is a valuable
resource for food product development scientists and engineers who need to understand what can happen to foods in different types of packages. Regulatory agencies can also use this book to keep pace with new developments and to maintain appropriate regulation. Includes information on regulation of
packaging for the United States, United Kingdom, and European Community.