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Organic-based nanomaterials in food packaging

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Organic-based nanomaterials in food packaging/ edited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam.
其他作者:	Younis, Kaiser.
出版者:	Cham :Springer Nature Switzerland : : 2024.,
面頁冊數:	xvi, 229 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Food - Packaging -
電子資源:	https://doi.org/10.1007/978-3-031-63829-9
ISBN:	9783031638299

Organic-based nanomaterials in food packaging
Organic-based nanomaterials in food packaging[electronic resource] /edited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam. - Cham :Springer Nature Switzerland :2024. - xvi, 229 p. :ill. (some col.), digital ;24 cm.

Organic nanomaterials and their synthesis -- Characteristics, composition, and structure of organic nanomaterials -- Mechanical Properties of Organic Nanomaterials for Food Packaging -- Organic- Based Nanomaterials and their use in Food Packaging -- Cellulose based nanomaterials for food packaging: Opportunities and challenges -- Starch-based nanomaterials for food packaging -- Chitosan-based nanomaterials for food packaging -- Proteins-based nanomaterials for food packaging -- Conjugated organic nanomaterials -- Nano-Emulsions for Edible Coating -- Safety and Regulatory Issues of Organic Nanomaterial.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a suitable reference work covering the basic modules of organic-based nanomaterials in food packaging. This work documents organic nanomaterials and their synthesis; Characterization, composition and structure of organic nanomaterials; Mechanical properties of organic nanomaterials; Cellulose, Starch, Chitosan, protein and conjugated organic nanomaterials for food packaging plus nano emulsions for edible coating and the overall safety and regulatory aspects of organic nanomaterials. Organic-Based Nanomaterials in Food Packaging is designed to serve researchers, students in food science and technology and food processing, and food industry professionals as well. With chapters covering the synthesis of organic nanomaterials, characterization, composition and structure of organic nanomaterials, mechanical properties and an overview of organic-based nanomaterials use in food packaging, cellulose, starch, chitosan and protein -based nanomaterials are covered. Further chapters focus on conjugated organic nanomaterials, nano emulsions for edible coating and the safety and regulatory issues of organic nanomaterials. For researchers, students and the professionals looking for a full and up-to-date overview of organic based nanomaterials in food packaging, this book serves as an excellent source.

ISBN: 9783031638299

Standard No.: 10.1007/978-3-031-63829-9doiSubjects--Topical Terms:

1178693
Food
--Packaging

LC Class. No.: TP374

Dewey Class. No.: 664.09

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520 $a The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a suitable reference work covering the basic modules of organic-based nanomaterials in food packaging. This work documents organic nanomaterials and their synthesis; Characterization, composition and structure of organic nanomaterials; Mechanical properties of organic nanomaterials; Cellulose, Starch, Chitosan, protein and conjugated organic nanomaterials for food packaging plus nano emulsions for edible coating and the overall safety and regulatory aspects of organic nanomaterials. Organic-Based Nanomaterials in Food Packaging is designed to serve researchers, students in food science and technology and food processing, and food industry professionals as well. With chapters covering the synthesis of organic nanomaterials, characterization, composition and structure of organic nanomaterials, mechanical properties and an overview of organic-based nanomaterials use in food packaging, cellulose, starch, chitosan and protein -based nanomaterials are covered. Further chapters focus on conjugated organic nanomaterials, nano emulsions for edible coating and the safety and regulatory issues of organic nanomaterials. For researchers, students and the professionals looking for a full and up-to-date overview of organic based nanomaterials in food packaging, this book serves as an excellent source.
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