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[null,"1.","Record Nr.",null,"UNIORUON00130015"]
[null,null,"Autore",null,"KIM Il Sung"]
[null,null,"Titolo",null,"Raffermissons le pouvoir populaire : Discours prononce lors de la 1.ère session de la 6. Legislature de l'Assemblée Populaire Supreme de la Republique Popolaire Democratique de Coree. Le 15 decembre 1977 / Kim Il Sung"]
[null,null,"Pubbl/distr/stampa",null,"Pyongyang, : Editions en Langues Etrangeres, 1977"]
[null,null,"Descrizione fisica",null,"30 p. ; 19 cm"]
[null,null,"Classificazione",null,"COR V"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9911019773203321"]
[null,null,"Autore",null,"Anandharamakrishnan C"]
[null,null,"Titolo",null,"Nanotechnology for Sustainable Food Packaging"]
[null,null,"Pubbl/distr/stampa",null,"Newark : , : John Wiley & Sons, Incorporated, , 2025"]
[{"$nulls":4},"©2025"]
[null,null,"ISBN",null,"9781119875154"]
[{"$nulls":4},"1119875153"]
[{"$nulls":4},"9781119875147"]
[{"$nulls":4},"1119875145"]
[{"$nulls":4},"9781119875130"]
[{"$nulls":4},"1119875137"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (477 pages)"]
[null,null,"Disciplina",null,"664.09"]
[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,"Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Chapter 1 Nanotechnology in the Food Industry -- 1.1 Introduction -- 1.2 Nanotechnology in the Food Industry -- 1.2.1 Food Production -- 1.2.2 Food Processing -- 1.2.3 Food Additives -- 1.2.4 Food Packaging and Retailing -- 1.2.5 Food Safety and Quality -- 1.2.6 Food and the Consumer -- 1.3 Conclusion -- References -- Chapter 2 Trends in Food Packaging and the Scope of Nanotechnology -- 2.1 Introduction -- 2.2 Role of Nanotechnology in Food Packaging -- 2.2.2 Effect of Food Packaging on the Shelf-Life of Food -- 2.2.3 Role of Packaging Material from a Health Perspective -- 2.3 Types of Nanomaterials Deployed in Food Packaging -- 2.3.1 Nanoscale Polymers -- 2.3.2 Nanoscale Metals -- 2.3.3 Carbon Nanotubes and Carbon Dots -- 2.3.4 Nanoscale Clays -- 2.3.5 Nanocomposites -- 2.4 Categorization of Food Packaging -- 2.4.1 Packaging for Horticulture Products -- 2.4.2 Packaging for Fleshy Animal-Based Food -- 2.4.3 Packaging for Dairy Products -- 2.4.4 Packaging for Confectionery Items -- 2.4.5 Packaging for Beverages -- 2.5 Effects of Food Packaging Materials on the Environment -- 2.6 Future Scope of Nanotechnology in Food Packaging -- 2.7 The Commercial Value of Food Packaging in the Market -- 2.8 Patents Related to Food Packaging -- 2.8.1 Safety Concerns and Judicial "]
[{"$nulls":4},"Aspects of Food Packaging -- 2.9 Conclusion -- Acknowledgment -- References -- Chapter 3 Polymer-Based Nanocomposites in Food Packaging -- 3.1 Introduction -- 3.2 Types of Polymers -- 3.3 Types of Fillers -- 3.4 Polymer Nanocomposites - Preparation Methods -- 3.5 Mechanism of Reinforcement -- 3.6 Common Polymer Nanocomposites Used in Food-Packaging Systems -- 3.6.1 Polymer/Carbon Nanotube-Based Nanocomposites -- 3.6.2 Polymer/Graphene Nanocomposites -- 3.6.3 Polymer/Nanoclay-Based Nanocomposites."]
[{"$nulls":4},"3.6.4 Polymer/Inorganic Nanoparticle Nanocomposites -- 3.7 Applications in Food Packaging -- 3.8 Properties of Polymer Nanocomposites -- 3.8.1 Gas and Water Vapor Permeability -- 3.8.2 Mechanical Properties -- 3.8.3 Melt Flow Index -- 3.8.4 Microstructure -- 3.8.5 Antibacterial Properties -- 3.8.6 Thermal Properties -- 3.9 Environmental Impact -- 3.10 Conclusion -- References -- Chapter 4 Inorganic and Metal Oxide Nanomaterials in Food Packaging -- 4.1 Introduction -- 4.2 Types and Functions of Nanomaterials in Food Packaging -- 4.2.1 Titanium Dioxide Nanoparticles -- 4.2.2 ZnO Nanoparticles -- 4.2.3 Silica Nanoparticles -- 4.2.4 Nanoclay and Silicate Nanoparticles -- 4.2.5 Silver-Based Nanoparticles -- 4.2.6 Other Nanoparticles -- 4.2.6.1 Copper Oxide Nanoparticles -- 4.2.6.2 Selenium Nanoparticles -- 4.2.6.3 Calcium Oxide Nanoparticles -- 4.3 Inorganic and Metal Oxide Nanomaterials Applied in Food Packaging -- 4.3.1 Inorganic-Based Nanocomposites -- 4.3.1.1 Titanium Dioxide (TiO2) -- 4.3.1.2 Zinc Oxide (ZnO) -- 4.3.1.3 Nanoclay -- 4.3.1.4 Silver -- 4.3.1.5 Copper -- 4.4 Properties of Inorganic and Metal/Metal Oxide Nanoparticles -- 4.4.1 Antiviral Activity of Metal Oxide Nanoparticles -- 4.4.2 Antimicrobial Mechanisms of Metal Oxide Nanoparticles -- 4.4.3 Toxicity of Metal Oxide Nanoparticles -- 4.5 Legislation and Regulatory Aspects -- 4.6 Applications in Food Systems -- 4.6.1 Intelligent Packaging-Application of Metal Oxide Nanoparticles in Food Safety Sensors -- 4.6.2 Applications of Inorganic Nano-Additives, as a Function of Their Structure -- 4.6.2.1 Titanium Dioxide Nanoparticles -- 4.6.2.2 1D Nano-Additives -- 4.6.2.3 Nanolayers -- 4.7 Conclusion and Future Trends -- References -- Chapter 5 Edible Coatings: Concept, Applications and Toxicological Aspects -- 5.1 Introduction."]
[{"$nulls":4},"5.2 Edible Coating Concept, Nanotechnology, and Raw Materials Applied to These Matrices -- 5.3 Methods of Coating -- 5.3.1 Dipping -- 5.3.2 Spraying -- 5.3.3 Layer-by-Layer -- 5.3.4 Vacuum Impregnation -- 5.3.5 Foaming -- 5.3.6 Fluidized-Bed Processing -- 5.3.7 Panning -- 5.4 Nanocomposites and Bio-Based Materials for Edible Coatings -- 5.4.1 Polymers and Their Blends -- 5.4.2 Nanocomposites and Nanoparticles -- 5.4.3 Agro-Industrial Waste as Coating-Forming Materials -- 5.4.4 Active Edible Coatings and Agro-Industrial Waste as a Source of Bioactive Compounds -- 5.5 The Essential Properties of Bio-Nanocomposite Coatings -- 5.6 Coatings as Substance Releasers or Carriers in Food Models -- 5.6.1 Application on Fresh/Fresh-Cut Fruits and Vegetables -- 5.6.2 Application on Meat and Its Derivatives -- 5.6.3 Application on Dairy -- 5.6.4 Bakery Application -- 5.7 General Safety Aspects Related to the Development of Food Contact Materials -- 5.8 Toxicological Aspects, Safety, and Components Migration Related to Edible Coatings -- 5.9 Conclusion and Prospects -- Acknowledgment -- Conflicts of Interest -- References -- Chapter 6 Multilayer Flexible Films for Bio-Based Food Packaging -- 6.1 Introduction -- 6.2 Bio-Based Materials and Methodologies -- 6.2.1 Bio-Based Materials -- 6.2.2 Production Methodologies -- 6.2.2.1 Solution Casting and Layer-by-Layer(LbL) Technique -- 6.2.2.2 Thermoplastic \"Dry\" Process-Extrusion -- 6.2.2.3 Coating Technologies -- 6.2.2.4 Other Techniques -- 6.3 Multilayer "]
[{"$nulls":4},"Structures -- 6.3.1 Reinforcing Materials -- 6.3.2 Active Materials -- 6.3.3 Intelligent Materials -- 6.4 Food Applications -- 6.5 Conclusion -- Acknowledgments -- References -- Chapter 7 Nanoencapsulation and Nanodelivery Through Food Packaging -- 7.1 Introduction -- 7.2 Food-Packaging Applications -- 7.2.1 Active Packaging -- 7.2.2 Intelligent Packaging."]
[{"$nulls":4},"7.3 Perishable Food Applications -- 7.3.1 Fruits and Vegetables -- 7.3.2 Meat -- 7.3.3 Dairy Products -- 7.4 Stored Grains -- 7.5 Health and Environmental Impacts of Nanoencapsulated Materials -- 7.6 Summary and Prospects -- References -- Chapter 8 Active Packaging: Concept, Applications, and Regulatory Aspects -- 8.1 Introduction -- 8.2 Types and Mechanisms of Nano Material-Based Active Packaging -- 8.2.1 Nanoparticles-Based Antimicrobial Packaging Systems -- 8.2.1.1 Popular Metal Nanoparticles -- 8.2.1.2 Metal Oxide Nanoparticles -- 8.2.2 Bioactive Compounds -- 8.2.3 Nanoscaled Oxygen Scavengers -- 8.2.4 Nanoscaled Ethylene Scavengers -- 8.3 Nanomaterial-Based Active Packaging Enhancements in MAP -- 8.4 -- 8.4.1 Smart and Intelligent Packaging -- 8.4.2 Nanosensors -- 8.4.2.1 Nanosensors for Detection of Toxins -- 8.4.2.2 Nanosensors for Food Pathogen Detection -- 8.4.2.3 Nanosensors for Chemical and Pesticide Residue Detection -- 8.5 Regulatory Considerations and Safety -- 8.6 Conclusion -- References -- Chapter 9 Intelligent Packaging: Concept, Applications, and Regulatory Aspects -- 9.1 Introduction -- 9.2 Concepts of Intelligent Packaging -- 9.3 Types of Intelligent Packaging -- 9.3.1 Indicators -- 9.3.1.1 Time Temperature Indicators -- 9.3.1.2 Leak Indicators -- 9.3.1.3 pH Indicators -- 9.3.1.4 Gas Indicators -- 9.3.1.5 Freshness Indicators -- 9.3.2 Data Carriers -- 9.3.2.1 Barcode -- 9.3.2.2 Radio-FrequencyIdentification -- 9.3.3 Sensors -- 9.3.3.1 Chemical Sensors -- 9.3.3.2 Biosensors -- 9.4 Nanotechnological Applications in Intelligent Packaging -- 9.5 Applications of Intelligent Food Packaging for Meat/Fish, Fruits, Vegetables, and Dairy Products -- 9.5.1 Commercially Available Intelligent Packaging -- 9.6 Regulatory Aspects -- 9.7 Conclusion and Future Perspective -- Acknowledgment -- References."]
[{"$nulls":4},"Chapter 10 Biosensors and Nanosensors for Quality Evaluation in Food Packaging -- 10.1 Introduction -- 10.2 General Working Principles of Biosensors, Nanosensors and Bio-Nanosensors -- 10.3 Applications of Biosensors, Nanosensors, and Bio-Nanosensors in Food Packaging -- 10.3.1 Biosensors -- 10.3.2 Nanosensors -- 10.3.2.1 Bio-Nanosensorsfor Food Packaging -- 10.4 Challenges and Future Trends -- 10.5 Conclusion -- References -- Chapter 11 Biodegradable Food Packaging and Additive Manufacturing Technology -- 11.1 Introduction -- 11.2 Emerging Concerns on the Usage of Synthetic Polymers -- 11.3 Biodegradable Materials Used for Food Packaging -- 11.3.1 Biopolymers Obtained from Natural Biomass Products -- 11.3.1.1 Cellulose -- 11.3.1.2 Starch -- 11.3.1.3 Gelatin -- 11.3.1.4 Chitin or Chitosan -- 11.3.2 Synthetic or Man-made Biopolymers -- 11.3.2.1 Polycaprolactone -- 11.3.2.2 Poly(vinyl alcohol) -- 11.3.3 Biopolymers Obtained from Natural or Genetically Modified Organisms -- 11.3.3.1 Xanthan -- 11.3.3.2 Glucans -- 11.3.3.3 Poly-g-glutamicacid -- 11.3.3.4 Alginate -- 11.3.3.5 Cyanophycin -- 11.3.3.6 Poly (hydroxyl alkanoates) (PHAs) -- 11.4 Advantages and Limitations of Biodegradable Polymer -- 11.5 Bionanocomposites for Food Packaging -- 11.5.1 Gas and Water Vapor Permeability -- 11.5.2 Mechanical Properties (Tensile Strength, Elongation at Break, and Work of Fracture) -- 11.5.3 Microstructure -- 11.5.4 Antibacterial Properties -- 11.5.5 Thermal Properties -- 11.6 Biodegradation and Waste Valorization of Eco-friendly and Sustainable Biopolymers -- 11.7 "]
[{"$nulls":4},"Market Trends in Biodegradable Food Packaging -- 11.7.1 Smart Food-Packaging System -- 11.7.2 Biodegradable Active Packaging -- 11.7.2.1 Using Plant Extract -- 11.7.2.2 Using Essential Oils -- 11.7.3 Biodegradable Intelligent Packaging -- 11.7.3.1 pH-basedFreshness Indicators."]
[{"$nulls":4},"11.7.3.2 CO2 Limit Detectors."]
[null,null,null,"Sommario/riassunto","Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology, demonstrating capabilities to revolutionize the food packaging sector. This includes concepts of biodegradable food packaging, approaches to improve material functionality, robust sensing systems, and the scope of employing advanced analytical and computational approaches to support progress in the field. Throughout, the text focuses on the United Nations Sustainable Development Goals, including life cycle analysis, biodegradability, green practices, eco-friendliness, and sustainability. This book explores the major food packaging matrixes (polymers, edible films, and multilayers), different categories of advances (composites, active and intelligent packaging), labeling considerations, region- and country-specific regulatory frameworks, and safety concerns. Readers will also find a futuristic preview of this rapidly advancing field and an overview of lab-ready technologies with the potential for commercialization. Written by a team of highly qualified authors, Nanotechnology for Sustainable Food Packaging discusses sample topics including:  Nanotechnology's potential to improve the shelf life of food products, the chemistry and functionality of different materials based on merits and possible challenges Sources, chemistry, and functionality of various bio-based sources and their usage as nanocomposites, and bio-based alternatives, drawbacks, and research trends Bioactive compounds in food packaging and their benefits, preparation methods, characterization approaches, delivery, and assessment Surface modification approaches through sustainable physico-chemical approaches, and the development of flexible packaging materials suitable for specific requirements such as nonthermal processing  Nanotechnology for Sustainable Food Packaging is an essential scientific and technological reference for scientists and R&D personnel who are interested in advancing food packaging technologies. The book is also valuable for students, researchers, and food industry professionals studying nanotechnology in food, food packaging, and food science and technology."]