Nanoscience in food and agriculture. 4 /

• Other Authors: Ranjan, Shivendu (Editor), Das Gupta, Nandita (Editor), Lichtfouse, Eric (Editor)
• Format: Electronic eBook
• Language: English
• Published: [Cham] Switzerland : Springer, [2017]
• Series: Sustainable agriculture reviews ; v. 24.
• Subjects: Food industry and trade > Technological innovations.; Nanotechnology.; Agricultural innovations.; elektronické knihy; electronic books
• ISBN: 9783319531120; 9783319531113
• ISSN: 2210-4410 ;
• Physical Description: 1 online resource : illustrations

This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food, water and pharmaceutical sectors. It is the fourth volume on Nanoscience in Food and Agriculture published in the series Sustainable Agriculture Reviews. It focuses on different aspects...

Table of Contents:

• Preface; Contents; About the Editors; Chapter 1: Active Nanocomposites in Food Contact Materials; 1.1 Introduction; 1.2 Food Packaging; 1.2.1 From Conventional Polymers to Bioplastics; 1.2.2 Active Packaging; 1.2.2.1 Antimicrobial and Antioxidant Active Packaging; 1.2.3 Natural Additives; 1.2.4 Antimicrobial Activity of Essential Oils; 1.2.5 Antioxidant Activity of Essential Oils; 1.3 Nanotechnology in the Food Industry; 1.3.1 Nanoclays; 1.3.2 Metallic Nanofillers; 1.3.2.1 Silver Nanoparticles; 1.3.3 Nanocomposites in Food Packaging; 1.3.3.1 Preparation and Processing.
• 1.4 Active Nanocomposites1.4.1 End-of-Life for Active Nanocomposites; 1.4.2 Risk Assessment and Migration in Active Nanocomposites; 1.5 Legislation; References; Chapter 2: Nanopackaging in Food and Electronics; 2.1 Introduction; 2.2 Nanotechnology in Food Industry; 2.3 Food Packaging; 2.3.1 "Improved" Polymers; 2.3.2 "Active" Polymers; 2.3.3 "Intelligent/Smart" Polymers; 2.4 Nanomaterials in Food Packaging; 2.4.1 Nano Emulsions; 2.4.2 Antimicrobial Nanoparticles; 2.4.3 Polymeric Nanocomposites; 2.4.4 Carbon Nanotubes; 2.4.5 Nano Coatings; 2.4.6 Nano Laminates.
• 2.4.7 Clay Nanoparticles and Nano Crystals2.4.8 Nano Sensors; 2.4.9 Biobased Fillers for Nanocomposites; 2.4.9.1 Starch and Their Derivatives; 2.4.9.2 Polylactic Acid (PLA); 2.4.9.3 Polyhydroxybutyrate (PHB); 2.4.9.4 Polycaprolactone (PLC); 2.5 Structure and Morphology of Packaging Nanomaterials; 2.6 Effects of Nanopackaging on Food; 2.7 Packaging Materials Being Used in Industries Currently; 2.8 Advantages of Nanomaterials in Food Packaging; 2.8.1 Improvement of Mechanical Properties; 2.8.2 Improvement of Barrier Properties; 2.8.3 Active Packaging; 2.8.4 Surface Biocides.
• 2.9 Toxicological Effects2.10 Environmental and Health Issues; 2.11 Regulations on Use of Nanotechnology in Foods; 2.12 Microelectromechanical Systems in Food Packaging; 2.13 Nanoelectromechanical System; 2.14 Nanomaterials in Electronic Packaging; 2.15 Materials Used in Nanopackaging; 2.15.1 Carbon Nanotubes (CNTs) in Nanopackaging; 2.15.1.1 Carbon Nanotubes Fabrication; 2.15.1.2 Electrical Transport in Perfect Nanotubes; 2.15.1.3 Mechanical Properties; 2.15.1.4 Thermal Properties; 2.15.1.5 CNTs as Field Emitters; 2.15.1.6 Bio-chemical Sensors; 2.15.2 Nanowires.
• 2.15.2.1 Fabrication of the Nanowires2.15.2.2 Properties of Nanowires; 2.15.2.3 Mechanical Properties; 2.15.2.4 Future Aspects of Nano Wires; 2.15.3 Nanocomposites; 2.15.3.1 Fabrication of Nanocomposite; 2.15.3.2 Electrical and Thermal Conductivity of Nanocomposites; 2.16 Conclusion; References; Chapter 3: Food-Grade Nanoemulsions for Protection and Delivery of Nutrients; 3.1 Introduction to Food Grade Nanoemulsions; 3.2 Fundamental Aspects of Conventional, Micro and Nanoemulsions; 3.3 Techniques for Formation of Nanoemulsions; 3.3.1 High Energy Nanoemulsification Methods.