Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials.
In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xi 6. Foreword - p. xiii 7. Chapter 1: Nanotechnology in Food Packaging: Opportunities and Challenges - p. xiv 8. Chapter 2: Inorganic-Based Nanostructures and Their Use in Food Packaging - p. 11 9. Chapter 3: Lignocellulosic-Based Nanostructures and Their Use in Food Packaging - p. 45 10. Chapter 4: Bio-Based Nanocomposites in Food Packaging - p. 69 11. Chapter 5: Production and Processing of Polymer-Based Nanocomposites - p. 110 12. Chapter 6: Nanostructured Multilayer Films - p. 146 13. Chapter 7: Active Packaging - p. 171 14. Chapter 8: Intelligent Packaging - p. 202 15. Chapter 9: Safety Assessment and Migration Tests - p. 247 16. Chapter 10: Overview on European Regulatory Issues, Legislation, and EFSA Evaluations of Nanomaterials - p. 275 17. Chapter 11: Food Packaging: Surface Engineering and Commercialization - p. 300 18. Index - p. 329
Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials.
In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xi 6. Foreword - p. xiii 7. Chapter 1: Nanotechnology in Food Packaging: Opportunities and Challenges - p. xiv 8. Chapter 2: Inorganic-Based Nanostructures and Their Use in Food Packaging - p. 11 9. Chapter 3: Lignocellulosic-Based Nanostructures and Their Use in Food Packaging - p. 45 10. Chapter 4: Bio-Based Nanocomposites in Food Packaging - p. 69 11. Chapter 5: Production and Processing of Polymer-Based Nanocomposites - p. 110 12. Chapter 6: Nanostructured Multilayer Films - p. 146 13. Chapter 7: Active Packaging - p. 171 14. Chapter 8: Intelligent Packaging - p. 202 15. Chapter 9: Safety Assessment and Migration Tests - p. 247 16. Chapter 10: Overview on European Regulatory Issues, Legislation, and EFSA Evaluations of Nanomaterials - p. 275 17. Chapter 11: Food Packaging: Surface Engineering and Commercialization - p. 300 18. Index - p. 329
