04037nam a22005295i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001700186072002300203072001600226245013200242250001800374264006900392300006500461336002600526337002600552338003600578347002400614505061400638520151101252650002502763650002702788650001502815650003102830650002602861650002502887650002702912650003002939650002602969700008402995700008303079700008603162710003403248773002603282776003603308776003603344776003603380856004603416912001403462912001403476999001703490978-3-031-63829-9DE-He21320251030112304.0cr nn 008mamaa240727s2024    sz |    s    |||| 0|eng d  a97830316382999978-3-031-63829-97 a10.1007/978-3-031-63829-92doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aOrganic-Based Nanomaterials in Food Packagingh[electronic resource] /cedited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aXVI, 229 p. 22 illus., 21 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 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.  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. 0aFood science.965012 0aFoodxAnalysis.970753 0aChemistry. 0aFoodxMicrobiology.965137 0aFood security.95817014aFood Science.96501224aFood Chemistry.97075424aFood Microbiology.96943624aFood Security.9581701 aYounis, Kaiser.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9784771 aYousuf, Owais.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9784781 aUl Islam, Shahid.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9784792 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303163828208iPrinted edition:z978303163830508iPrinted edition:z978303163831240uhttps://doi.org/10.1007/978-3-031-63829-9  aZDB-2-SBL  aZDB-2-SXB  c60622d60622