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M. (Hrsg.) Selvamuthukumaran

Active Packaging for Various Food Applications

Ebook (EPUB Format)

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 enhanc… Mehr

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Produktdetails


  • ISBN: 978-1-00-044253-3
  • EAN: 9781000442533
  • Produktnummer: 36967227
  • Verlag: Taylor & Francis Ltd.
  • Sprache: Englisch
  • Erscheinungsjahr: 2021
  • Seitenangabe: 214 S.
  • Plattform: EPUB
  • Auflage: 1. Auflage
  • Abbildungen: 28 schwarz-weiße Abbildungen, 6 schwarz-weiße Fotos, 22 schwarz-weiße Zeichnungen, 26 schwarz-weiße Tabellen

Über den Autor


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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