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020 _a9783031638299
_9978-3-031-63829-9
024 7 _a10.1007/978-3-031-63829-9
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
245 1 0 _aOrganic-Based Nanomaterials in Food Packaging
_h[electronic resource] /
_cedited by Kaiser Younis, Owais Yousuf, Shahid Ul Islam.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer Nature Switzerland :
_bImprint: Springer,
_c2024.
300 _aXVI, 229 p. 22 illus., 21 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _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.
520 _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.
650 0 _aFood science.
_965012
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 0 _aFood
_xMicrobiology.
_965137
650 0 _aFood security.
_958170
650 1 4 _aFood Science.
_965012
650 2 4 _aFood Chemistry.
_970754
650 2 4 _aFood Microbiology.
_969436
650 2 4 _aFood Security.
_958170
700 1 _aYounis, Kaiser.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_978477
700 1 _aYousuf, Owais.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_978478
700 1 _aUl Islam, Shahid.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_978479
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031638282
776 0 8 _iPrinted edition:
_z9783031638305
776 0 8 _iPrinted edition:
_z9783031638312
856 4 0 _uhttps://doi.org/10.1007/978-3-031-63829-9
912 _aZDB-2-SBL
912 _aZDB-2-SXB
999 _c60622
_d60622