Beschreibung
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. OrganicBased 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 organicbased 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 uptodate overview of organic based nanomaterials in food packaging, this book serves as an excellent source.
Autorenporträt
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
Herstellerkennzeichnung:
Springer Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE
E-Mail: juergen.hartmann@springer.com
