Active Packaging for Various Food Applications
Author:   M. Selvamuthukumaran (Institute of Technology, Haramaya University)
Publisher:   Taylor & Francis Ltd
ISBN:  

9780367619220


Pages:   202
Publication Date:   07 October 2021
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Active Packaging for Various Food Applications


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Author:   M. Selvamuthukumaran (Institute of Technology, Haramaya University)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367619220


ISBN 10:   0367619229
Pages:   202
Publication Date:   07 October 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Introduction and Basic Concept of Active Packaging of Foods. Commercial Application of Active Packaging in Food Industries. Active Packaging for Retention of Texture. Bioactive Packaging for Shelf Stability Enhancement of Foods. Nano Active Packaging for Quality Enhancement. Biosensors for Quality Detection of Active Packed Food Products. Quality Enhancement of Active Packed Fresh Produce. Active Packing for Retention of Nutrients and Antioxidants. Active Packaging Applications for Hygroscopic Foods. Flavor & Color Retention by Active Packaging Techniques. Organoleptic Acceptability of Active Packed Food Products. Safety and Regulatory Aspects of Active Packed Food Products.

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Author Information

Dr. M. Selvamuthukumaran is presently Associate Professor & Head of the Department of Food Technology, Hindustan Institute of Technology & Science, Chennai. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.

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