04280nam a22005895i 4500 978-3-031-63829-9 DE-He213 20251030112304.0 cr nn 008mamaa 240727s2024 sz | s |||| 0|eng d 9783031638299 978-3-031-63829-9 10.1007/978-3-031-63829-9 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Organic-Based Nanomaterials in Food Packaging [electronic resource] / edited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. XVI, 229 p. 22 illus., 21 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. Food science. 65012 Food Analysis. 70753 Chemistry. Food Microbiology. 65137 Food security. 58170 Food Science. 65012 Food Chemistry. 70754 Food Microbiology. 69436 Food Security. 58170 Younis, Kaiser. editor. edt http://id.loc.gov/vocabulary/relators/edt 78477 Yousuf, Owais. editor. edt http://id.loc.gov/vocabulary/relators/edt 78478 Ul Islam, Shahid. editor. edt http://id.loc.gov/vocabulary/relators/edt 78479 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031638282 Printed edition: 9783031638305 Printed edition: 9783031638312 https://doi.org/10.1007/978-3-031-63829-9 ZDB-2-SBL ZDB-2-SXB 60622 60622