Food and Packaging Interactions II

Analysis of Volatiles Produced in Foods and Packages during Microwave Cooking ; Migration into Food during Microwave- and Conventional-Oven Heating ; Food and Drug Administration Studies of High-Temperature Food Packaging ; Interactions of Food, Drug, and Cosmetic Dyes with Nylon and Other Polyamides ; Application of a Poly(tetrafluoroethylene) Single-Sided Migration Cell for Measuring Migration through Microwave Susceptor Films ; Determining Volatile Extractives from Microwave Susceptor Food Packaging ; Toward a Threshold of Regulation for Packaging Components: A Feasibility Study ; Packaging Industries and the Food-Additives Amendment: Reprise ; Food Contact Materials and Articles: Standards for Europe ; Food-Package Interaction Safety: European Views ; Influence of Microwave Heating on the Formation of N-Nitrosamines in Bacon ; Thermodynamics of Permeation of Flavors in Polymers: Prediction of Solubility Coefficients ; Determination of Flavor-Polymer Interactions by Vacuum-Microgravimetric Method ; Determination of Food-Packaging Interactions by High-Performance Liquid Chromatography ; Sensory-Directed Analytical Concentration Techniques for Aroma-Flavor Characterization and Quantitation ; Interaction of Orange Juice and Inner Packaging Material of Aseptic Product ; Sorption of Flavor Compounds by Polypropylene ; Sorption Behavior of Citrus-Flavor Compounds in Polyethylenes and Polypropylenes: Effects of Permeant Functional Groups and Polymer Structure ; Scalping from a Paste into a Series of Polyolefins: Absence of Correlation between Quantity Sorbed and Polymer Crystallinity