Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction

Food Additives and Contaminants

Volumn 19, Issue SUPPL., 2002, Pages 192-200

  Hernandez Munoz P ^a   Catala R ^a   Gavara, R ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma; Food packaging interactions; Packaging; Partition; Sorption

Indexed keywords

ALCOHOL; FLAVORING AGENT; HEXANOIC ACID DERIVATIVE; MARGARINE; OIL; ORGANIC COMPOUND; PHENETHYL ALCOHOL; PLASTIC; POLYETHYLENE TEREPHTHALATE; POLYMER;

ARTICLE; CALCULATION; CHEMICAL INTERACTION; CONTROLLED STUDY; EQUILIBRIUM CONSTANT; FOOD; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; METHODOLOGY; MILK; PRIORITY JOURNAL; QUALITY CONTROL; SHELF LIFE;

ABSORPTION; CHEMISTRY, PHYSICAL; DIETARY FATS; ETHANOL; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PACKAGING; HEPTANES; HUMANS; OCTANES; POLYMERS;

EID: 0036225397     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030110069726     Document Type: Article

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