antimicrobial materials and technologies Jaiswal, Amit K. editor. Shankar, Shiv author. text bibliography -uk 2024 monographic eng

print

xii, 339 pages : illustrations ; 27 cm. "Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products. - Thoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies - Covers nanomaterials, natural extracts and their usage in micro and nanoemulsion form - Examines non- thermal processing methods and their combinations for food packaging and food preservation"-- Back cover. 1. Antimicrobial materials for food packaging and preservation -- Microbial contamination of food -- Antimicrobial nanoparticles in active food packaging applications -- Biopolymer-based antimicrobial nanocomposite materials for food packaging and preservation -- Plastic and bioplastic-based nanocomposite materials for food packaging and preservation -- Impact of nanoparticles on fish and other marine products -- 2. Natural antimicrobials for food packaging and preservation -- Novel food packaging systems with antimicrobial agents from microbial source -- Antimicrobial agents from herbs and spices for food packaging applications -- Natural antimicrobials from fruits and plant extract for food packaging and preservation -- 3D printing of antimicrobial agents for food packaging -- 3. Novel non-thermal technology for food preservation -- Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis -- Gamma and electron beam for food processing -- Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations -- Current development in ozone-based food preservation -- Pulsed electric field processing: food pasteurization, tissue treatment, and seed disinfection -- Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination -- Microwave heating in food processing. edited by Amit K. Jaiswal and Shiv Shankar. Includes bibliographical references and index. Food Packaging Food Preservation TP374 .F663 2024 664.09 F739 9780323900447 CSPC 260106 20260209103142.0 eng