Preliminary content
CHAPTER 5
Volatile Compounds Through and from Packaging
Ludwig Gruber and Jonathan Beauchamp
Pages 105 - 138
CHAPTER 6
Migration and Sensory Changes in Packaged Food Products
Luciano Piergiovanni and Luana Amoroso
Pages 139 - 162
CHAPTER 7
Risk Assessment of Plastic Packaging for Food Applications
Magdalena Wrona and Cristina Nerin
Pages 163 - 191
CHAPTER 9
Migration of Nanomaterials from Food Contact Materials
Ruud J. B. Peters and Eddo J. Hoekstra
Pages 226 - 244
CHAPTER 10
Solutions Commonly Applied in Industry and Outsourced to Expert Laboratories
Thomas Gude
Pages 245 - 268
Subject Index
Pages 269 - 273
Publication details
Print publication date
25 Jan 2019
Copyright year
2019
Print ISBN
978-1-78801-124-2
PDF eISBN
978-1-78801-297-3
ePub eISBN
978-1-78801-719-0
About this book
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods.
This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.
With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike.