Organic-Based Nanomaterials in Food Packaging / / edited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam

• Autore: Younis Kaiser
• Pubblicazione: Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024
• Edizione: 1st ed. 2024.
• Descrizione fisica: 1 online resource (238 pages)
• Disciplina: 641.3; 664
• Soggetto topico: Food science; Food - Analysis; Chemistry; Food - Microbiology; Food security; Food Science; Food Chemistry; Food Microbiology; Food Security
• Altri autori: YousufOwais Ul IslamShahid
• Nota di contenuto: 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.
• Sommario/riassunto: 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.
• Titolo autorizzato: Organic-Based Nanomaterials in Food Packaging
• ISBN: 9783031638299; 9783031638282
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910878061003321
• Lo trovi qui: Univ. Federico II