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010   $a9783031638299$b(electronic bk.)
010   $z9783031638282
024 7 $a10.1007/978-3-031-63829-9
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101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aOrganic-Based Nanomaterials in Food Packaging /$fedited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam
205   $a1st ed. 2024.
210  1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2024.
215   $a1 online resource (238 pages)
311 08$aPrint version: Younis, Kaiser Organic-Based Nanomaterials in Food Packaging Cham : Springer,c2024 9783031638282 
327   $aOrganic 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.
330   $aThe 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.
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aFood$xMicrobiology
606   $aFood security
606   $aFood Science
606   $aFood Chemistry
606   $aFood Microbiology
606   $aFood Security
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615  0$aFood$xMicrobiology.
615  0$aFood security.
615 14$aFood Science.
615 24$aFood Chemistry.
615 24$aFood Microbiology.
615 24$aFood Security.
676   $a641.3
676   $a664
700   $aYounis$b Kaiser$01758553
701   $aYousuf$b Owais$01758554
701   $aUl Islam$b Shahid$0908124
801  0$bMiAaPQ
801  1$bMiAaPQ
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996   $aOrganic-Based Nanomaterials in Food Packaging$94196783
997   $aUNINA