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Titlebook: Nanotechnology in Edible Food Packaging; Food Preservation Pr Vimal Katiyar,Tabli Ghosh Book 2021 The Editor(s) (if applicable) and The Aut

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發(fā)表于 2025-3-21 18:41:44 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱(chēng)Nanotechnology in Edible Food Packaging
副標(biāo)題Food Preservation Pr
編輯Vimal Katiyar,Tabli Ghosh
視頻videohttp://file.papertrans.cn/662/661117/661117.mp4
概述Presents recent advances in the utilization of edible food packaging for food products.Focuses on the use of nanotechnology in edible packaging materials with their modification, processing capabiliti
叢書(shū)名稱(chēng)Materials Horizons: From Nature to Nanomaterials
圖書(shū)封面Titlebook: Nanotechnology in Edible Food Packaging; Food Preservation Pr Vimal Katiyar,Tabli Ghosh Book 2021 The Editor(s) (if applicable) and The Aut
描述.This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. ..It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible
出版日期Book 2021
關(guān)鍵詞Edible food packaging; Polymeric nanocomposites; Packaging Technology; Biobased and Inorganic Nanostruc
版次1
doihttps://doi.org/10.1007/978-981-33-6169-0
isbn_softcover978-981-33-6171-3
isbn_ebook978-981-33-6169-0Series ISSN 2524-5384 Series E-ISSN 2524-5392
issn_series 2524-5384
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor
The information of publication is updating

書(shū)目名稱(chēng)Nanotechnology in Edible Food Packaging影響因子(影響力)




書(shū)目名稱(chēng)Nanotechnology in Edible Food Packaging影響因子(影響力)學(xué)科排名




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發(fā)表于 2025-3-21 20:54:04 | 只看該作者
Edible Food Packaging: Targeted Biomaterials and Synthesis Strategies,he growing manufacturers. Based on this, the current chapter addresses various targeted biomaterials and synthesis strategies for fabricating edible food packaging. The chapter introduces the characteristics attributes of available biomaterials including polysaccharides, proteins, lipids, fats, and
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Starch-Based Nanostructured Materials in Edible Food Packaging,films and coatings for improved quality of food products. The starch nanomaterials have a strong reinforcing effect, which makes it a promising nanomaterial in edible and non-edible green packaging. Starch bionanomaterials have several attractive features to be used in edible packaging such as bioba
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Inorganic Nanomaterials in Edible Food Packaging,e, iron oxides, and others is made with relevant application in edible food packaging. Further, the effectiveness of inorganic nanoparticles in preventing foodborne diseases is also discussed, where the inorganic nanoparticles can release biocide into food products. The inorganic nanomaterials are u
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發(fā)表于 2025-3-23 03:47:51 | 只看該作者
Biopolymer Nanocomposites in Edible Food Packaging: Opportunity and Applications,ckaging attributes, active functionality, delivery systems, and improved food properties during storage life. The various nanostructured forms with the strategical synthesis mechanism for edible films and coatings have been discussed elaborately. Furthermore, the multifunctional property of biopolym
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