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Nanotechnology-Enhanced Food Packaging
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Nanotechnology-Enhanced Food Packaging
Страница 8
Preface
1 Introduction to Nanotechnology-Enhanced Food Packaging Industry
1.1 Introduction
1.2 Nanotechnology Applications in Food Processing
1.2.1 Nanotechnology Applications in Preserving Meat Density, Taste, and Presentation
1.2.2 Nanotechnology Applications for Maintaining the Food Nutrient Value
1.3 Nanotechnology Functions for Preserving or Shelf Life
1.4 Nanotechnology in Food Packaging
1.4.1 Usages of Nanosensors in Pathogen and Adulterant Detection in the Food Industry
1.4.2 Nanotechnology Applications in Food Safety Issues
1.4.3 Bio-Based Nano-packaging in Food Industry
1.5 Nanocoating Applications in Food Industry
1.6 Nanocoats Used in Food Manufacturing
1.7 Importance of Nanolamine in Food Business
1.8 Antimicrobial Films Used in Food Industry
1.9 Nano-scavenging Oxygen Film Used in Food or Eating Substances
1.10 UV-Proof Processing of Foods Using Nanometal Oxides
1.11 Nano-intelligent Food Labeling
1.12 Nanotechnology-Aided Freshness and Spoilage Indicators
1.13 Nanotechnology-Aided Oxygen Indicators in Food Industry
1.14 Application of Nanotechnology in Product Identification and Anti-counterfeiting
1.15 Usages of Nanotechnology in Traceability and Active Tags in Food and Drug Industry
1.16 Conclusions
References
2 An Overview of Biopolymers in Food Packaging Systems
2.1 Introduction
2.2 Main Polymers Isolated from Biomass 2.2.1 Casein and Whey
2.2.2 Cellulose and Derivatives
2.2.3 Chitin and Chitosan
2.2.4 Collagen and Gelatin
2.2.5 Soybean and Derivatives
2.2.5.1 Soy Protein
2.2.5.2 Soybean Soluble Polysaccharide
2.2.5.3 Soybean Fiber and Derivatives
2.2.6 Starch and Derivatives
2.3 Main Polymers Obtained by Microbial Production
2.4 Main Biodegradable Polymers Chemically Synthesized
2.5 Conclusions
Conflicts of Interest
Acknowledgments
References
Note
3 Nanostructures Based on Starch, Their Preparation, Processing, and Application in Packaging
3.1 Introduction
3.1.1 Starch Nanoparticles and Nanocrystals
3.1.2 Starch Nanomaterials in Food Packaging
3.1.3 Starch Nanomaterials as Carriers of Bioactive Molecules
3.1.4 Perspectives and Outlook
References
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