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Sneh Punia Bangar - Nanofillers in Food Packaging, Inbunden

Inbunden, Engelska, 2026

Nanofillers in Food Packaging

Classification, Properties, and Emerging Applications

Av Sneh Punia Bangar

4439 kr

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Beskrivning
Nanofillers in Food Packaging 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
  • Utgivningsdatum: 2026-10-30
  • Mått: 178 x 254 x 28 mm
  • Vikt: 920 g
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 398
  • Förlag: Taylor & Francis Ltd
  • ISBN: 9781041144137
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Mer information

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.

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