Active Packaging for Food Applications, Brody, Aaron L. , Strupinsky, E. P. , Kline, Lau
Автор: Demetzos, Costas Название: Pharmaceutical Nanotechnology: Fundamentals and Practical Applications ISBN: 981100790X ISBN-13(EAN): 9789811007903 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Невозможна поставка. Описание: This textbook explains the fundamental aspects of nanotechnology and fills the gap between bio-inspired nanotechnological systems and functionality of living organisms, introducing new insights to their physicochemical, biophysical and thermodynamic behaviour. Addressed to all those involved in recent advances in pharmaceutics, this book is divided in three major parts: Part A refers to the physicochemical and thermodynamics aspects of nanosystems, wherein their biophysical behaviour is correlated with that of the cells of living organisms; Part B refers to the application of nanotechnology in imaging, diagnostics and therapeutics; Part C is focused on issues regarding safety and nanotoxicity of nanosystems, and the regulatory framework that surrounds these. The text promotes the concept that biophysics, thermodynamics and nanotechnology are considered to be emerging tools that, when approached within regulatory boundaries, provide new and integrated knowledge for the production of new medicines. In 2018, Prof. Demetzos was honored with an award by the Order of Sciences of the Academy of Athens for his scientific contribution in Pharmaceutical Nanotechnology.
Автор: Ann D Galaz, Daniel S Bailey Название: Food Packaging and Preservation: Techniques, Applications and Technology ISBN: 1536131385 ISBN-13(EAN): 9781536131383 Издательство: Nova Science Рейтинг: Цена: 103480.00 T Наличие на складе: Невозможна поставка. Описание: Food Packaging and Preservation: Techniques, Applications and Technology begins by presenting recent advances in the liquid chromatography-mass spectrometry determination of organic food-packaging contaminants. Coverage of all kind of applications is beyond the scope of the present contribution, so the authors focus on the most relevant applications published including sample treatment, determination and confirmation strategies, as well as the use of high resolution mass spectrometry techniques. Following this, the authors aim to summon recent advances in food applications of bio-sourced active films including the aspects that limit their use, strategies for their properties improvement and suggestions for further researches. This volume provides an overview on food packaging material based on chitosan and chitosan derivatives with antimicrobial properties in order to achieve functional systems able to be used as active packaging materials. Additionally, it examines the specific issues related to eco-friendly biopolymer nanocomposites from bacterial cellulose and biopolyesters as a sustainable alternative for food plastic packaging. The use of biopolymer films formulation means reducing food waste which could bring about both environmental and economic benefits. In closing, a study is presented with the goal of ascertaining the effectiveness of low density polyethylene (LDPE) film incorporated with garlic oil for inhibition of food pathogen, Bacillus cereus. The blown film extrusion method was applied to produce film samples added with garlic oil of 2 wt%, 4 wt%, 6 wt% and 8 wt% as well as samples with 0 wt% which served as control throughout the study.
Название: Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications ISBN: 0367280906 ISBN-13(EAN): 9780367280901 Издательство: Taylor&Francis Рейтинг: Цена: 58170.00 T Наличие на складе: Невозможна поставка. Описание: This book focuses on composition, properties, characterization, and theoretical approach of chitin and chitosan bio-composites. It describes the most recent studies concerning chitin and chitosan-based films and gives an overview about future trends regarding the industrial applications of chitin and chitosan for food packaging purposes.
Автор: R. T. Parry Название: Principles and Applications of Modified Atmosphere Packaging of Foods ISBN: 1461358922 ISBN-13(EAN): 9781461358923 Издательство: Springer Рейтинг: Цена: 95770.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades.
Автор: B. Blakistone Название: Principles and Applications of Modified Atmosphere Packaging of Foods ISBN: 1475762542 ISBN-13(EAN): 9781475762549 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms.
Автор: Mohammad Jawaid; Sarat Kumar Swain Название: Bionanocomposites for packaging applications ISBN: 3319673181 ISBN-13(EAN): 9783319673189 Издательство: Springer Рейтинг: Цена: 130430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Design and Fabrication of Softwood Cellulosic Nanocomposites for Packaging Applications.- Biopolymer Based Nanocomposites for Packaging Applications.- Manufacturing and Characterization of Sugar Palm Bioplastic Composites for Packaging.- Synthesis of Rice Husk/Nanoclay Based Bionanocomposites for Packaging application.- Green Biocomposites for Packaging applications.- Polysaccharides and Fibrous Clays Based Nanocomposites for Packaging applications.- Bionanocomposite films from Microfibrillated cellulose for Packaging Applications.- Natural Nanoscale Materials for Packaging Materials.- Bacterial Bellulose Based Sustainable Nanocomposite Films for Packaging Applications.- Perspectives of Bionanocomposites for Food Packaging Applications.- Clay Based Bionanocomposites for Food Packaging Applications.- Natural Biopolymer-Based Nanocomposite Films for Packaging Applications.- Proteins as Agricultural Polymers for Packaging Production.- Nanocomposites for Food Packaging Applications.- Rubber Based Nanocomposites for Packaging Applications.
Автор: Mohammad Jawaid; Sarat Kumar Swain Название: Bionanocomposites for Packaging Applications ISBN: 3319884115 ISBN-13(EAN): 9783319884110 Издательство: Springer Рейтинг: Цена: 130430.00 T Наличие на складе: Поставка под заказ. Описание: This book presents a unified overview of eco-friendly bionanocomposites on the basis of characterization, design, manufacture, and application. It also explores replacing conventional materials with bionanocomposites with a focus on their use in packaging applications.In addition, the book broadens readers’ insights by providing illustrations and tables summarizing the latest research on the packaging applications of different bionanocomposites. By offering a detailed account of this field of research and describing real-world applications, it enables researchers, scientists, and professionals in industry to develop a more informed understanding of the need for bionanocomposites in the development of green, biodegradable, and sustainable packaging applications.
Processing and Development of Polysaccharide-Based Biopolymers for Packaging Applications presents the latest cutting-edge research into the processing and utilization of bio-based polymers for packaging applications, covering materials derived from polysaccharides, polylactic acid (PLA), polyhydroxyalkanoates (PHAs), polybutylene and bio-polyethylene. The book also covers the principles of biopolymer plasticization, experimental and modeling techniques, the use of nanotechnology, and key advances relating to biopolymer-based packaging, including anti-microbials, anti-oxidative agents, and modified atmosphere packaging (MAP).
Автор: Burns Malcolm, Foster Lucy, Walker Michael Название: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud ISBN: 1788011783 ISBN-13(EAN): 9781788011785 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Нет в наличии. Описание: Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.
Автор: Lomov Stepan V., Lomov S. V. Название: Non-Crimp Fabric Composites: Manufacturing, Properties and Applications ISBN: 0081017057 ISBN-13(EAN): 9780081017050 Издательство: Elsevier Science Рейтинг: Цена: 190890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Non-crimp fabric (NCF) composites are reinforced with mats of straight (non-crimped) fibres, giving them such advantages as strength, ease of handling and low manufacturing costs. Non-crimp fabric composites provides a comprehensive review of the use of NCF composites, their manufacture and applications in engineering.Part one covers the manufacture of non-crimp fabrics, including also topics such as structural stitching and automated defect analysis. Part two goes on to discuss the manufacture of non-crimp fabric composites, with chapters covering such topics as deformability and permeability of NCF. Part three focuses on the properties of NCF composites, with chapters on stiffness and strength, damage progression and fatigue. Finally, part four covers the applications of NCF composites, including chapters on the aerospace and automotive industries as well as wind turbines and helicopter applications. The book concludes with a discussion of cost analysis of NCF composites in engineering applications.With its distinguished editor and international team of expert contributors, Non-crimp fabric composites is an essential reference for composite manufacturers and structural and mechanical engineers in industries using NCF composites, as well as academics with a research interest in the field.
Название: Handbook on Spray Drying Applications for Food Industries ISBN: 0815362455 ISBN-13(EAN): 9780815362456 Издательство: Taylor&Francis Рейтинг: Цена: 255200.00 T Наличие на складе: Нет в наличии. Описание: Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Автор: Gerard L. Hasenhuettl Название: Food Emulsifiers and Their Applications ISBN: 3030291855 ISBN-13(EAN): 9783030291853 Издательство: Springer Рейтинг: Цена: 260870.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
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