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[null,"1.","Record Nr.",null,"UNINA9910502998903321"]
[null,null,"Titolo",null,"Chitosan for biomaterials . III Structure-property relationships / / R. Jayakumar, M. Prabaharan, editors"]
[null,null,"Pubbl/distr/stampa",null,"Cham, Switzerland : , : Springer, , [2021]"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"3-030-83807-2"]
[null,null,"Descrizione fisica",null,"1 online resource (365 pages)"]
[null,null,"Collana",null,"Advances in Polymer Science ; ; Volume 287"]
[null,null,"Disciplina",null,"660.6"]
[null,null,"Soggetti",null,"Chitosan - Biotechnology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Intro -- Preface -- Contents -- Perspectives and Challenges of Using Chitosan in Various Biological Applications -- 1 Introduction -- 2 Current Status and Challenges of Using Chitosan and Its Derivatives -- 2.1 Chitosan in Biosensor Applications -- 2.2 Application of Chitosan in Food Coating -- 2.3 Chitosan in Drug Delivery Applications -- 2.4 Chitosan in Antimicrobial Applications -- 2.5 Chitosan in Wound Dressing Application -- 2.6 Chitosan in Hemostatic Applications -- 2.7 Applications of Chitosan in Tissue Engineering and Regenerative Medicine -- 3 Conclusion -- References -- Review of the Structure of Chitosan in the Context of Other Sugar-Based Polymers -- 1 Introduction -- 2 Structure and Composition -- 2.1 Structure of Chitin and Chitosan -- 2.1.1 Degree of Deacetylation of Chitosan -- 2.2 Structural Comparison of Chitosan with Other Sugar-Based Polymers -- 2.2.1 Structural Comparison of Chitosan and Cellulose -- 2.2.2 Structural Comparison of Chitosan and Starch -- 2.2.3 Structural Comparison of Chitosan and Alginate -- 3 Interaction of Chitosan with Other Sugar Polymers -- 3.1 Interaction Between Chitosan and Starch -- 3.2 Interaction Between Chitosan and Cellulose -- 3.3 Interaction of Chitosan and Alginate -- 4 Properties of Chitosan -- 4.1 Solubility of Chitosan and Other Sugar Polymers -- 4.2 Thermal Properties of Chitosan and Other Sugar Polymers -- 4.3 Crystallinity of Chitosan and Other Sugar Polymers -- 4.4 Non-toxicity of Chitosan and Other Sugar Polymers -- 4.5 Mucoadhesiveness of Chitosan and Other Sugar Polymers -- 4.6 Biodegradability of Chitosan and Other Sugar Polymers -- 4.7 Biocompatibility of Chitosan and Other Sugar Polymers -- 5 Applications of Chitosan as Compared to the Other Sugar-Based "]
[{"$nulls":4},"Polymers -- 5.1 Drug Delivery -- 5.2 Vaccine Delivery -- 5.2.1 Starch-Based Vaccine Delivery Systems."]
[{"$nulls":4},"5.2.2 Cellulose-Based Vaccine Delivery Systems -- 5.2.3 Alginate-Based Vaccine Delivery System -- 5.2.4 Chitosan-Based Vaccine Delivery Systems -- 5.3 Tissue Engineering -- 5.3.1 Skin Tissue Engineering -- 5.3.2 Bone Tissue Engineering -- 5.4 Anti-microbial Applications -- 6 Summary -- References -- Synthesis and Modification Strategies of Chitosan and Its Interaction with Metal Ions -- 1 Introduction -- 2 Chemistry of Chitosan -- 2.1 Covalent Functionalization of Chitosan Without Metal Ions -- 2.2 Functionalization of Chitosan with Metal Ions -- 3 Applications of Chitosan for Environmental Remediation -- 3.1 Fluoride Retention Using Metal-Chitosan Based Composites -- 3.2 Newly Developed Chitosan-Derivatives for Arsenic Adsorption -- 3.3 Metal and Metal-Free Chitosan Materials for Phosphate and Nitrate Adsorption -- 4 Summary and Outlooks -- References -- Synthesis-Structure Relationship of Chitosan Based Hydrogels -- 1 Introduction -- 2 Preparation Methods of Chitosan Hydrogels -- 2.1 Neutralization -- 2.2 Thermo-Sensitive -- 2.3 Cross-Linking -- 2.3.1 Physically Cross-Linked Hydrogels -- Ionic Cross-Linking -- Hydrogen Bonding and Hydrophobic Interactions -- Polyelectrolyte Complexes (PECs) -- 2.3.2 Chemically Cross-Linked Hydrogels -- Chemical Cross-Linkers -- Formation of Schiff Base -- Michael Addition -- Interpenetrating Network -- 3 Preparation Methods of Porous Chitosan Hydrogels -- 3.1 Freeze-Thawing Physical Cryogels -- 3.2 Chemical Cryogels -- 3.3 Lyophilization -- 3.4 Porogen Leaching -- 3.5 Gas Foaming -- 4 Applications of Chitosan Hydrogel -- 4.1 Drug Delivery -- 4.2 Haemostasis -- 4.3 Tissue Engineering -- 4.4 Wound Healing -- 5 Summary -- References -- Antimicrobial Properties of Chitosan and Its Derivatives -- 1 Introduction -- 2 The Antimicrobial Mechanism of Action -- 2.1 Overview -- 2.2 First Studies -- 2.3 Later Work."]
[{"$nulls":4},"2.4 Other Considerations and Summary -- 3 Synthesis of Antimicrobial Chitosan Derivatives -- 3.1 Reaction Conditions and Selectivity -- 3.2 Degree of Substitution and Structural Characterization -- 4 Antimicrobial Chitosan Derivatives -- 4.1 Carboxymethyl Chitosan (CMC) -- 4.2 N,N,N-Trimethyl Chitosan (TMC) -- 4.3 N-(2-Hydroxyl) Propyl-3-Trimethyl Ammonium Chitosan (HTC) -- 4.4 Hydroxypropyl Chitosan (HPC) -- 4.5 Glycol Chitosan -- 4.6 Other Derivatives -- 4.7 Chitosan Conjugates -- 4.8 Nanoparticles, Hydrogels, and Coatings -- 4.9 Synthesis of Antimicrobial Derivatives Utilizing Protection Groups -- 5 Structure-Antimicrobial Activity Relationship -- 5.1 Degree of Acetylation (DA) -- 5.2 Charge -- 5.3 Substituent Structure -- 5.4 Degree of Substitution (DS) -- 5.5 Molecular Weight -- 5.6 Multiple Substituents -- 6 Summary -- References -- Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy -- 1 Introduction -- 2 Applications of Chitin and Chitosan for Improving Saltiness Perception -- 2.1 Strategies for Reducing Sodium Intake -- 2.2 Chitin and Chitosan as Saltiness Enhancers -- 2.2.1 Particle-Shaped Chitin and Chitosan as Saltiness Enhancers -- 2.2.2 Chitin Nanofibers/Nanocrystals for Improving Saltiness Perception -- 3 Chitin and Chitosan Prevent Food from Loss in the Quality of Flavor -- 3.1 Flavor Loss and Off-Flavor Development of Foods -- 3.2 Chitin and Chitosan for Improving the Flavor Stability of Foods -- 3.2.1 Chitin and Chitosan Promote Flavor Stability in Muscle Food Products -- 3.2.2 Other Foods -- 4 Chitin and Chitosan for Food Debittering -- 4.1 The Bitter Taste in Food and debitterization Technologies -- 4.2 Chitin and Chitosan for Debitterization Use in Foods and Herbal Extracts -- 4.2.1 Chitin and Chitosan as Carriers for "]
[{"$nulls":4},"Debittering Enzymes."]
[{"$nulls":4},"4.2.2 The Removal of Bitter-Tasting Molecules in Foods by Chitosan -- 4.2.3 Encapsulation Technology -- 5 Summary -- References -- Modified Chitosan Films/Coatings for Active Food Packaging -- 1 History of Packaging: An Introduction -- 2 Desirable Properties of Bio-Based Packaging Films -- 3 Chitosan for Food Packaging -- 3.1 Preparative Methods of Modified Chitosan -- 3.1.1 Preparation of Ch-ge-Q -- 3.1.2 Preparation of Ch-ZnO@gal -- 3.1.3 Preparation of Ch-PVA-NiNPs -- 3.2 Structure-Property Relationships -- 3.2.1 Mechanical Properties of Ch-ge-Q Film -- 3.2.2 Mechanical Properties of Ch-ZnO@gal -- 3.2.3 Mechanical Properties of Ch-PVA-NiNPs -- 3.3 UV-Vis Spectroscopy -- 3.3.1 UV-Vis Spectroscopy of Ch-ZnO@gal -- 3.3.2 UV-Vis Spectroscopy of Ch-ge-Q -- 3.3.3 UV-Vis Spectroscopy of Ch-PVA-NiNPs Film -- 3.4 Water Vapor Permeability (WVP) -- 3.4.1 WVP of Ch-ge-Q -- 3.4.2 WVP of Ch-ZnO@gal -- 3.4.3 WVP of Ch-PVA-NiNPs -- 3.5 Water Solubility -- 3.5.1 Water Solubility of Ch-ge-Q -- 3.5.2 Water Solubility of Ch-ZnO@gal -- 3.5.3 Water Solubility of Ch-PVA-NiNPs -- 3.6 Swelling Properties -- 3.6.1 Swelling Properties of Ch-ge-Q Film -- 3.6.2 Swelling Degree of Ch-ZnO@gal -- 3.6.3 Swelling Degree of Ch-PVA-NiNPs -- 3.7 Oxygen Permeability (OP) -- 3.7.1 Oxygen Permeability (OP) of Ch-ge-Q -- 3.7.2 OP of Ch-ZnO@gal -- 3.8 Antioxidant Activity -- 3.8.1 Antioxidant Activity of Ch-ge and Ch-ge-Q Film -- DPPH Radical Scavenging Activity -- ABTS.+ Scavenging Activity -- 3.8.2 Antioxidant Activity of Ch-ZnO@gal -- DPPH Radical Scavenging Activity -- ABTS+ Scavenging Activity -- 3.8.3 DPPH Radical Scavenging Activity of Ch-PVA-NiNPs -- 3.9 Antibacterial Activity -- 3.9.1 Antibacterial Activity of Ch-ge-Q -- 3.9.2 Antibacterial Activity of Ch-ZnO@gal -- 3.9.3 Antibacterial Activity of Ch-PVA-NiNPs -- 4 Smart Packaging Property -- 4.1 Nanotechnology."]
[{"$nulls":4},"4.2 Sensing Ability -- 5 Other Chitosan Food Packaging Films -- 6 Other Chitosan Coating Forming Food Packaging -- 7 Modern Food Packaging Techniques -- 7.1 3D Printing for Food -- 7.2 Plasma Technology -- 8 Concluding Remarks -- References -- Chitosan-Based Biosensor Fabrication and Biosensing Applications -- 1 Introduction -- 2 Principles of Surface-Based Biosensor -- 3 Role of Chitosan in Biosensor -- 4 Preparing Chitosan-Based Biosensors -- 4.1 Chitosan Coating on the Electrode -- 4.1.1 Electrodeposition of Chitosan -- 4.2 Immobilization of BRE in the Chitosan Substrate -- 5 Recent Survey of Chitosan in Biosensing Applications -- 5.1 Chitosan-Based DNA Biosensors -- 5.2 Chitosan-Based Immunosensors -- 5.3 Chitosan-Based Enzyme Biosensors -- 6 Conclusion and Future Perspective -- References -- Physical and Chemical Modification of Chitin/Chitosan for Functional Wound Dressings -- 1 Introduction -- 2 Wound Healing Process and Factors Effecting Wound Healing -- 2.1 Hemostasis and Coagulation Phase -- 2.2 Inflammatory Phase -- 2.3 Proliferative Phase -- 2.4 Remodeling Phase -- 3 Fabrication of Chitin/Chitosan Wound Dressings in Various Forms -- 3.1 Hydrogels -- 3.1.1 Chitin-Based Hydrogel -- 3.1.2 Chitosan-Based Hydrogel -- 3.2 Membranes -- 3.2.1 Chitin-Based Membranes -- 3.2.2 Chitosan-Based Membranes -- 3.3 Fiber and Electrospun Mat -- 3.4 Sponges and Scaffolds -- 3.5 Hydrocolloids -- 4 Commercially Available Chitin and Chitosan Wound Dressings -- 5 Physical and Chemical Modification of Chitin and Chitosan for Wound Dressing in Specific Purposes -- 6 Chitin and Chitosan-Based Functional Wound Dressings -- 6.1 Hemostatic (Blood Coagulant) Wound Dressings -- 6.2 Antimicrobial Wound Dressings -- 6.2.1 Physical Modification of Chitin and Chitosan for Antimicrobial Wound Dressings -- Incorporation of AgNPs or Ag+ -- Hybridization of "]
[{"$nulls":4},"Chitosan and ZnO."]
[{"$nulls":4},"6.2.2 Chemical Modification of Chitin and Chitosan for Antimicrobial Wound Dressings."]