Nanotechnology-Enhanced Food Packaging. Группа авторов

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      1 Chapter 2Table 2.1 Films and coatings based on casein and whey for food packaging app...Table 2.2 Films and coatings based on cellulose and derivatives for food pac...Table 2.3 Films and coatings based on chitosan for food packaging applicatio...Table 2.4 Films and coatings based on collagen and gelatin for food packagin...Table 2.5 Films and coatings based on soybean and derivatives for food packa...Table 2.6 Films and coatings based on starch for food packaging applications...Table 2.7 Films and coatings based on polyhydroxyalkanoates for food packagi...Table 2.8 Films and coatings based on poly(lactic acid) for food packaging a...

      2 Chapter 4Table 4.1 Classification, source, and application of cellulose and its deriv...

      3 Chapter 5Table 5.1 Advantages and disadvantages of chemical and biological treatments...Table 5.2 Derivatives of chitosan and their possible applications.Table 5.3 Chitosan-based nanoparticles for nanoencapsulation of vitamins.Table 5.4 Chitosan-based nanoparticles for nanoencapsulation of antioxidants...Table 5.5 Chitosan-based nanoparticles for nanoencapsulation of essential oi...Table 5.6 Chitosan-based nanoparticles for fruit and vegetables preservation...Table 5.7 Chitosan-based nanoparticles for meat and fish products preservati...Table 5.8 Chitosan-based nanoparticles for dairy products preservation.

      4 Chapter 7Table 7.1 Examples of metal and metal oxide NPs incorporated in food packagi...Table 7.2 Examples of metal and metal oxide NPs incorporated in food packagi...

      5 Chapter 9Table 9.1 Summary of diverse structural materials frequently used for edible...Table 9.2 Polymeric matrix with the nanomaterial-filled and edible coatings,...

      6 Chapter 11Table 11.1 Functions of nanostructure-based multilayer food packaging films ...Table 11.2 Food packaging applications of nano-based multilayered structures...

      7 Chapter 14Table 14.1 Applications of nanosensors in food preservation.Table 14.2 Recent studies of the use of nanomaterials in active food packagi...Table 14.3 Recent studies of the use of nanotechnological edible coatings an...

      8 Chapter 15Table 15.1 The food packaging developed from copper, zinc, and carbon nanotu...Table 15.2 The toxic effect of zinc, copper, and carbon nanotube.

      1 Chapter 1Figure 1.1 Features of food nano-packaging applied in the food industry [2]....Figure 1.2 Diverse applications of nanotechnology in the food industry [3]....

      2 Chapter 2Figure 2.1 Schematic and chemical structure of collagen (a) and gelatin (b)....Figure 2.2 Polyhydroxyalkanoate (PHA) extraction and its general structure, ...

      3 Chapter 4Figure 4.1 Basic cellulose structure.Figure 4.2 Types of nanocellulose.Figure 4.3 Classification of cellulose nanomaterials.Figure 4.4 Different methods for synthesis of nanocellulose.

      4 Chapter 5Figure 5.1 Possible terrestrial sources of chitin.Figure 5.2 Possible aquatic sources of chitin.Figure 5.3 Structure of (a) N-acetyl-glucosamine, monomer of chitin; (b) glu...Figure 5.4 Schematic illustration of fully acetylated chitin [poly(N-acetyl-...Figure 5.5 Conventional protocol of chitin and chitosan production.Figure 5.6 Main reactive sites of chitosan.Figure 5.7 Key chemical modifications of chitosan.Figure 5.8 Main methods for preparation of chitosan nanoparticles.Figure 5.9 Schematic illustration of various applications of nanoparticles....Figure 5.10 Main types of polymeric nanoparticles.Figure 5.11 Factors affecting bioavailability and stability of nutrients.Figure 5.12 Application of nanoscience in food packaging.Figure 5.13 Factors controlling the chitosan antimicrobial pathway.Figure 5.14 Possible chitosan antimicrobial mechanisms through (a) electrost...Figure 5.15 Antimicrobial activity mechanism of nanoparticles.Figure 5.16 Application of chitosan nanocomposites in fruit and vegetables p...Figure 5.17 Main factors affecting the absorption of nanoparticles in human ...

      5 Chapter 6Figure 6.1 Schematic representation of the different lipid-based nanocarrier...

      6 Chapter 7Figure 7.1 Metal and metal oxide nanoparticles used in active food packaging...

      7 Chapter 8Figure 8.1 TEM images of assembled and disassembled Ag triangular nanoplates...Figure 8.2 Chronochromic evolution from Au nanorods to Au/Ag nanorods: (a) T...Figure 8.3 Synthesis of cellulose nanocrystal@polyrhodanine nanoparticles th...Figure 8.4 Synthesis of a spirogyras functional nanofibrous mat for visually...Figure 8.5 The color responses of Au@Ag core–shell nanorods to different lev...Figure 8.6 (a) Preparation of refractometric sensors through embedding metal...Figure 8.7 TEM images and the UV–vis absorption spectra of Au nanorods at di...

      8 Chapter 9Figure 9.1 Uses of nanotechnology in different food packaging.Figure 9.2 Immersion (a) and spraying (b) techniques to apply edible СКАЧАТЬ