Nanofillers in Food Packaging

Classification, Properties, and Emerging Applications

Inbunden, Engelska, 2026

4 539 kr

Kommande

This book explores how nanotechnology is revolutionizing packaging materials, enhancing their strength, sustainability, and functionality. Covering a wide range of nanofillers—including carbon-based, polymer-based, inorganic, clay-based, and hybrid materials—this book provides cutting-edge insights for researchers, industry professionals, and sustainability advocates. It highlights the latest scientific developments, real-world applications, and regulatory considerations, offering a comprehensive resource on the future of high-performance and eco-friendly packaging solutions. A total of 14 chapters are dedicated to specific materials, including carbon nanotubes, graphene, nanocellulose, silver, and montmorillonite. This classification by filler type is comprehensive in the field, covering nearly all of the significant categories of nanomaterials used in packaging.Key Features:Provides comprehensive coverage of Nanofillers in packagingReviews cutting-edge research and industry applicationsDiscusses sustainability and provides regulatory insights

Produktinformation

Utgivningsdatum2026-10-26
Mått178 x 254 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor416
FörlagTaylor & Francis Ltd
ISBN9781041144137

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Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, and nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, 2 book series, 2 authored books, 20 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 10 Guest Editor of Journals special issues. She is the editorial board member of the International Journal of Food Science and Technology (Wiley) and current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the "Award of Honour" in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. She has an H-index of 60 with ~11000 citations, as per Google Scholar.

Chapter 1. Carbon Nanotubes (CNTs): Structure, Properties, and Packaging Applications Chapter 2. Graphene and Graphene Oxide in Packaging Chapter 3. Nanocellulose: Types, Properties, and Applications in Sustainable PackagingChapter 4. Starch Nanocrystals (SNCs): Extraction, Functionalization, and Role in Packaging FilmsChapter 5. Chitosan Nanoparticles: Antimicrobial Functionality and Edible Packaging ApplicationsChapter 6. Silver Nanoparticles (AgNPs): Antimicrobial Properties and Applications in Food PackagingChapter 7. Zinc Oxide (ZnO) Nanoparticles: Antibacterial Performance in PackagingChapter 8. Gold Nanoparticles in PackagingChapter 9. Titanium Dioxide (TiO₂) Nanoparticles in PackagingChapter 10. Magnesium Oxide (MgO) Nanoparticles: Antibacterial Mechanisms and Reinforcement in Polymer FilmsChapter 11. Halloysite Nanotubes (HNTs): Natural Nanostructures for Smart Packaging Applications