Nur Alim Bahmid, Ph.D.
https://www.scopus.com/authid/detail.uri?authorId=57222068319&origin=recordpage
Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, Yogyakarta, 55861, [Scopus ID: 57222068319], Indonesia
IntroductionI finished my PhD at Food Quality and Design Group in the Department of Food Sciences and Agrotechnology, Wageningen University & Research. During my PhD, we dealt with the development of packaging system with the release of active compound, Allyl isothiocyanate (AITC), from mustard seeds to inhibit the spoilage bacteria. We studied also mass transfer of the AITC in the packaging system with an approach of multiresponse kinetic model to understand their mechanisms.Disciplines
- Food Science
- Food Science and Technology
- Food Packaging
- Food Chemistry
- Food Quality
- Active Packaging
- Antimicrobial Agents
- Packaging material
- Packaging
- Antimicrobials
- Controlled Release
- Food Analysis
- Food Preservation
- Headspace
- Food Microbiology
- Multiresponse kinetic model
- Mass Transfer
- Kinetic Modeling
- Growth Kinetics
- Chemical Kinetics
- Degradation Kinetics
