Nanotechnology in Intelligent Food Packaging
Sobre aquest llibre
This book is a state-of-the-art exposition of nanotechnology and food packaging which is undergoing rapid advancement.
This book is specially designed with an emphasis on the state-of-the-art in nanotechnology and food packaging. It offers fascinating techniques for producing smart and active food packaging and also discusses its toxicity and the role that nanosensors play in detecting different pathogens in food packaging. The concluding chapters also explain recent developments concerning the incorporation of health supplements in food packaging and their future role in producing intelligent food packaging.
The 16 chapters of this book were contributed by academic and industry experts working in their respective areas of research and are thoughtfully arranged in a systematic fashion that preserves the flow of knowledge. An attempt has been made to include all the information in a single monograph to better understand the topics and technologies involved in the application of nanotechnology in intelligent food packaging.
Audience
The book is aimed at researchers, industry scientists such as chemists, biologists, polymer technologists, food packaging industrialists, biotechnologists, health experts, quality/food safety officials, and policymakers. It will also be helpful to graduate students in the fields of materials science, polymer science, and biotechnology to better understand the fundamental concepts involved in food packaging in relation to extending shelf life.
Sobre l'autor
Annu, PhD, is an assistant professor in the Department of Applied Sciences, Galgotias College of Engineering and Technology, Greater Noida, India. She obtained her PhD degree in Chemistry from Jamia Millia Islamia, (A Central University), New Delhi. She has published several scientific research articles in international peer-reviewed journals as well as many book chapters. Her research interests include fabrication and modification of sustainable bionanocomposites, biomaterials, green synthesis of nanoparticles, modification in biopolymers and composite nanomaterials for their applications in biomedical, food packaging, nutraceuticals, textiles, and environmental sustainability.
Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science and technology and biomedical sciences.
Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.
