Active Packaging for Various Food Applications. Questo articolo non è disponibile.Active Packaging for Various Food Applications

Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry.

Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system.

Key Features:

• Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc.
• Explains the application of biosensors for the detection of spoilage of active packed food products
• Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients
• Highlights the importance of active packaging of foods and its advantages

This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.

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.