Fr. 215.00

Organic-Based Nanomaterials in Food Packaging

Inglese · Copertina rigida

Spedizione di solito entro 2 a 3 settimane (il titolo viene stampato sull'ordine)

Descrizione

Ulteriori informazioni

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.

Sommario

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.

Info autore










Dr. Kaiser Younis is an Assistant Professor in the Department of Bioengineering at Integral University in Lucknow, India

Dr. Owais Yousuf is an Assistant Professor in the Department of Bioengineering at Integral University in Lucknow, India

Dr. Shahid Islam is Cultural Ambassador and Full Bright Scientist at California University, USA


Dettagli sul prodotto

Con la collaborazione di Shahid Ul Islam (Editore), Kaiser Younis (Editore), Owais Yousuf (Editore)
Editore Springer, Berlin
 
Lingue Inglese
Formato Copertina rigida
Pubblicazione 27.07.2024
 
EAN 9783031638282
ISBN 978-3-0-3163828-2
Pagine 229
Dimensioni 155 mm x 17 mm x 235 mm
Peso 485 g
Illustrazioni XVI, 229 p. 22 illus., 21 illus. in color.
Categoria Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica

Recensioni dei clienti

Per questo articolo non c'è ancora nessuna recensione. Scrivi la prima recensione e aiuta gli altri utenti a scegliere.

Scrivi una recensione

Top o flop? Scrivi la tua recensione.

Per i messaggi a CeDe.ch si prega di utilizzare il modulo di contatto.

I campi contrassegnati da * sono obbligatori.

Inviando questo modulo si accetta la nostra dichiarazione protezione dati.