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Nano-innovations in food packagingfunctions and applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Nano-innovations in food packagingedited by Shiji Mathew, PhD, E. K. Radhakrishnan, PhD.
Reminder of title:	functions and applications /
other author:	Mathew, Shiji.
Published:	Palm Bay, FL :Apple Academic Press,2023.
Description:	1 online resource.
Subject:	FoodPackaging
Online resource:	https://www.taylorfrancis.com/books/9781003277422
ISBN:	9781003277422$q(electronic bk.)

Nano-innovations in food packagingfunctions and applications /
Nano-innovations in food packagingfunctions and applications /[electronic resource] :edited by Shiji Mathew, PhD, E. K. Radhakrishnan, PhD. - 1st ed. - Palm Bay, FL :Apple Academic Press,2023. - 1 online resource.

Includes bibliographical references and index.

An overview of nanotechnology-based innovations in food packaging / Gemechu Berhanu Kerorsa and Mahendra Pal -- Benefits of nanocomposite food packaging over conventional packaging / M. Girilal and Sony George -- Characterization of polymer/clay nanocomposites / Shiji Mathew and E. K. Radhakrishnan.

"Nano-Innovations in Food Packaging: Functions and Applications presents an informative overview and the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials. This volume discusses the advances, functions, and applications of nanotechnology in food packaging as well as the important properties of polymer nanocomposite as packaging materials. Chapters address the major preparative methods and the varied quantitative and qualitative analytical techniques used. Other topics include nanofillers used for the design of active antimicrobial and antioxidant packaging systems, smart/intelligent nanocomposite packaging (including sensors, indicators, bar codes, and radiofrequency indicators), various natural and synthetic biopolymers available and their suitability to fabricate bionanocomposite food packaging, the role of nanotechnology in preserving and maintaining the odor and flavor of packed food, and nanotechnology-based edible packaging in the form of coatings and thin films. Importantly, the book also assesses the possible health and safety issues associated with the involvement of nanotechnology in food applications. The broad coverage included in Nano-Innovations in Food Packaging: Functions and Applications demonstrates the promising potential of nanotechnological solutions to the challenges of providing cost-effective, safe, and beneficial food packaging"--

ISBN: 9781003277422$q(electronic bk.)

LCCN: 2022014647Subjects--Topical Terms:

646803
Food
--Packaging

LC Class. No.: TP374

Dewey Class. No.: 664/.028

Nano-innovations in food packagingfunctions and applications /
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245 0 0 $a Nano-innovations in food packaging $h [electronic resource] : $b functions and applications / $c edited by Shiji Mathew, PhD, E. K. Radhakrishnan, PhD.
250 $a 1st ed.
260 $a Palm Bay, FL : $b Apple Academic Press, $c 2023.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 2 $a An overview of nanotechnology-based innovations in food packaging / Gemechu Berhanu Kerorsa and Mahendra Pal -- Benefits of nanocomposite food packaging over conventional packaging / M. Girilal and Sony George -- Characterization of polymer/clay nanocomposites / Shiji Mathew and E. K. Radhakrishnan.
520 $a "Nano-Innovations in Food Packaging: Functions and Applications presents an informative overview and the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials. This volume discusses the advances, functions, and applications of nanotechnology in food packaging as well as the important properties of polymer nanocomposite as packaging materials. Chapters address the major preparative methods and the varied quantitative and qualitative analytical techniques used. Other topics include nanofillers used for the design of active antimicrobial and antioxidant packaging systems, smart/intelligent nanocomposite packaging (including sensors, indicators, bar codes, and radiofrequency indicators), various natural and synthetic biopolymers available and their suitability to fabricate bionanocomposite food packaging, the role of nanotechnology in preserving and maintaining the odor and flavor of packed food, and nanotechnology-based edible packaging in the form of coatings and thin films. Importantly, the book also assesses the possible health and safety issues associated with the involvement of nanotechnology in food applications. The broad coverage included in Nano-Innovations in Food Packaging: Functions and Applications demonstrates the promising potential of nanotechnological solutions to the challenges of providing cost-effective, safe, and beneficial food packaging"-- $c Provided by publisher.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Food $x Packaging $x Technological innovations. $3 646803
650 0 $a Food $x Preservation $x Technological innovations. $3 868193
650 0 $a Nanotechnology. $3 193873
700 1 $a Mathew, Shiji. $3 973105
700 1 $a Radhakrishnan, E. K. $q (Edayileveettil Krishnankutty) $3 973106
856 4 0 $u https://www.taylorfrancis.com/books/9781003277422