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.

About the Author

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.