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Food packaging is a multidisciplinary subject involving, Food Science, Food Engineering, Food Processing and Preservation, Food Technology, Food Chemistry and Microbiology. This book includes 18 chapters related to mechanical and chemical pulps, the kinds of deteriorative reaction, food packaging metals and their corrosion, packaging of foods in metal containers, use of glass in food packing, plastic packaging-a modern dilemma, use of nanotechnology in foods and their packaging, thermoplastic polymers, important plastics processing methods, the packaging of cereals, dairy products, fruits and...

This book deals with the result of my Msc. research. The study was carried out in the Department of Foods and Nutrition, I.C. College of Home Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar (Haryana) with the objectives to study the nutrient composition and sensory characteristics of vegetables grown under organic and inorganic conditions. Significant differences were observed for some of the parameters.