| Description |
1 online resource. |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
| Series |
Micro and Nano Technologies
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| Summary |
Nanostructured Materials for Food Packaging Applications brings together the latest advances in the preparation of nanostructured materials with the required properties and performance for food packaging applications. The book begins by summarizing the state-of-the-art, opportunities, challenges and solutions in terms of materials for packaging, while also introducing the polymers and fillers in use, their general characteristics and modifications. This is followed by detailed coverage of characterization techniques, fabrication methods and the possibilities for fully green nanoscale materials. The subsequent chapters focus on specific nanomaterials and nanocomposites for food packaging, covering a broad range of materials, methods, and properties. The final chapters highlight functionalized nanomaterials, intelligent and smart packaging systems, kinetic studies, modelling and simulation, safety assessment, and lifecycle assessment of food packaging materials. This book will be of interest to researchers and advanced students across nanotechnology, polymer science, films, barriers, coatings, packaging, food science, chemistry, and materials science, as well as scientists, engineers, and R&D professionals. |
| Note |
Print version record. |
| Contents |
Front Cover -- Nanostructured Materials for Food Packaging Applications -- Nanostructured Materials for Food Packaging Applications -- Copyright -- Contents -- List of contributors -- Preface -- 1 -- An overview of the packaging industry: State of the art, opportunities, challenges, criticisms, and solutions -- 1.1 Introduction -- 1.2 Historical background -- 1.3 Traditional packaging materials -- 1.3.1 Polymers -- 1.4 Criticisms, trends, and opportunities -- 1.4.1 Types of bioplastics suitable for packaging -- 1.4.1.1 Natural polymers -- 1.4.1.1.1 Polysaccharides -- 1.4.1.1.2 Proteins |
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1.4.1.1.3 Lipids -- 1.4.1.1.4 Synthetic polymers -- 1.4.2 Intelligent, active, and smart packaging -- 1.4.2.1 Intelligent packaging -- 1.4.2.1.1 Oxygen and carbon dioxide indicators -- 1.4.2.1.2 Humidity sensors -- 1.4.2.1.3 Detectors of pH changes -- 1.4.2.1.4 Detectors of specific chemicals -- 1.4.2.1.5 Time-temperature sensors -- 1.4.2.1.6 Biosensors for the bacteria detection -- 1.4.3 Nanotechnologies and nanofillers in food packaging -- 1.5 Challenges -- 1.5.1 Food waste in food packaging -- 1.6 Concluding remarks and future perspectives -- References |
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2 -- Polymers and fillers used in the packaging industry -- 2.1 Introduction -- 2.2 Conventional polymers for packaging application -- 2.2.1 Polyethylene -- 2.2.1.1 Low-density polyethylene -- 2.2.1.2 High-density polyethylene -- 2.2.2 Polypropylene -- 2.2.3 Polyvinyl chloride -- 2.2.4 Polystyrene -- 2.2.5 Polyethylene terephthalate -- 2.3 Biopolymers for packaging applications -- 2.3.1 Class I biopolymers -- 2.3.1.1 Starch -- 2.3.1.2 Cellulose and its derivatives -- 2.3.1.3 Chitin and chitosan -- 2.3.1.4 Biopolymers derived from protein origin -- 2.3.2 Class II biopolymers |
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2.3.2.1 Polyhydroxyalkanoate -- 2.3.3 Class III biopolymers -- 2.3.3.1 Poly(lactic acid) -- 2.3.4 Class IV biopolymers -- 2.3.4.1 Polycaprolactone -- 2.3.4.2 Poly(butylene adipate-co-terephthalate) -- 2.3.5 Class V biopolymers -- 2.4 Polymer nanocomposites -- 2.4.1 Nanofillers -- 2.4.1.1 Clays and organic nanofillers -- 2.4.1.2 Inorganic nanofillers -- 2.4.1.3 Carbon nanofillers -- 2.4.2 Role of nanofillers in polymer matrix -- 2.5 Bionanocomposites: Overview -- 2.6 Conclusion -- References -- 3 -- General characteristics of packaging materials and their modifications -- 3.1 Introduction |
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3.2 General characteristics of plastics as packaging material -- 3.2.1 Physical properties of plastics as packaging materials -- 3.2.1.1 Molecular weight -- 3.2.1.2 Chain entanglement -- 3.2.1.3 Intermolecular forces -- 3.2.1.4 Density -- 3.2.1.5 Break resistance -- 3.2.1.6 Sealability -- 3.2.1.7 Metal coating and printing receptivity -- 3.2.1.8 Flexibility in fabrication -- 3.2.2 Thermal behavior of plastics -- 3.2.2.1 Melting temperature (Tm) -- 3.2.2.2 Glass transition temperature (Tg) -- 3.2.2.3 Heat capacity -- 3.2.2.4 Heat of fusion (Hm) -- 3.2.2.5 Thermal conductivity |
| Subject |
Food -- Packaging -- Materials.
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Nanostructured materials.
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Aliments -- Conditionnement -- Matériaux.
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Nanomatériaux.
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| Added Author |
Jacob, Jissy, editor.
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Cacciotti, Ilaria, editor.
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Thomas, Sabu, editor.
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| Other Form: |
Print version: NANOSTRUCTURED MATERIALS FOR FOOD PACKAGING APPLICATIONS. [S.l.] : ELSEVIER - HEALTH SCIENCE, 2023 032399525X (OCoLC)1366085752 |
| ISBN |
0323995268 |
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9780323995269 (electronic bk.) |
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9780323995252 |
| Standard No. |
AU@ 000076032493 |
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