Food Science & Technology: Personnel

Manjeet Chinnan

Description of Research Interests

• Research is aimed at identifying suitable materials for the development of new or alternative packaging approaches for employing the concept of 'Active Packaging'.
• The influence of frying process conditions and breading formulations or coatings on the changes affecting a product's quality (coating adhesion, coating pickup, oil uptake, surface color, texture) are being studied.Bacterial stress response
• Strategies are being developed and examined for improving the frying life of oil and improving the quality of fried products.
• Mathematical models for describing package and food interactions as pertinent to 'Active Packaging' are being developed.

Selected Recent Publications

• Usawakesmanee, W., M. S. Chinnan, P. Wuttijumnong, A. Jangchud and N. Raksakulthai. 2008. Effect of edible coating Ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product. Songklanakarin J. Sci. Technol. 30 (Suppl.1), 25-34.

• Iserliyska, D., A.V.A. Resurreccion, P. Paraskova, M.S. Chinnan, M. Ruinova and T. Petrova  2008.  Consumer acceptance of Bulgarian peanut butters employing central location testing (CLT).  Peanut Science.  32: 126-131. 

• Grosso, N.R., A.V.A. Resurreccion, G.M. Walker, and M.S. Chinnan.  2008.  Sensory profiles and hexanal content of cracker coated and roasted peanuts stored under different temperatures. Journal of Food Processing and Preservation. 32(1):1-23.

• Deshpande, R.P., Chinnan, M.S., Phillips, R.D.  2008.  Process development of a chocolate-flavoured peanut-soy beverage.  Int. J. Food Sci. Technol.  43(5): 886-894.

• Deshpande, R. P., M. S. Chinnan, K. H. McWatters. 2008. Optimization of a chocolate-flavored, peanut-soy beverage using response surface methodology (RSM) as applied to consumer acceptability data.  LWT- Food Science and Technology. 41 (8): 1485-1492.

• Deshpande, R. P., M. S. Chinnan, and R. D. Phillips. 2008.  Process development of a chocolate-flavored peanut-soy beverage.  Int. J of Food Science and Technology. 43: 886-894.

• Bourtoom, T. and M. S. Chinnan. 2008. Preparation and properties of rice starch-chitosan blend biodegradable film. LWT- Food Science and Technology. 41 (9):1633-1641.

• Bourtoom, T. and M. S. Chinnan, P. Jantawat, and R. Sanguandeekul. 2008. Recovery and characterization of proteins precipitated from surimi wash water. LWT- Food Science and Technology. Doi:10.1016/j.lwt2008.09.001.

• Bilgic, A., W. J. Florkowski, P. Paraskova, M. S. Chinnan, J. Jordanov, A. V. A. Resurreccion and L. R. Beuchat.  2007. Niche market meats in Bulgaria. J. Food Distribution Res. 38(1): 17-24.

• Vanchina, M., Chinnan, M. S., McWatters, K. H. 2007. Quality and consumer acceptance of akara (fried cowpea paste) processed from wet- and dry-milled cowpea (Vigna unguiculata) meal with specified particle size distribution. J Food Quality.  30: 309-329.

• Totlani, V. M. and M. S. Chinnan. 2007. Effect of stabilizer levels and storage conditions on the texture and viscosity of peanut butter.  Peanut Sci. 34:1-9.
• Dida Iserliyska, A. V. A. Resurreccion, P. Paraskova, M. S. Chinnan, M. Ruinova, and T. Petrova. 2007.  Attributes critical to product acceptance of Bulgarian chocolate peanut cream by intensity, just-about right and hedonic judgments.  Peanut Sci. 34: 53-58.

• Lee, Ho-Joon, H. J. Park, J. W. Jeong, D. Kim, and M. S. Chinnan. 2007. Effect of Peeling Methods and Immersion Solutions on Quality Characteristics of Yam (Dioscorea spp.) during Storage. Food Science and Technology – LWT- Food Science and Technology. 40:646-654.

• Chinnan, M. S. 2007.  Book review. Handbook of Fruits and Fruit Processing, Y. H. Hui (Ed.), Blackwell Publishing, Ames, IA. Agricultural Systems. 95:96-98.

top