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Elsevier

Food Packaging and Preservation

Antimicrobial Materials and Technologies

  • 1 Edición - 16 de noviembre de 2023
  • Última edición
  • Editores: Amit K. Jaiswal, Shiv Shankar
  • Idioma: Inglés

Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their… Leer más

Descripción

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.

Puntos claves

  • 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

De interès para

Academic researcher, scientists and industries professionals working in the area of food technology, materials science, nanotechnology and polymer science who are working towards the development of novel antimicrobial materials and technologies for food packaging and preservation, University students (undergraduate and postgraduate) studying food science and technology and bio-nanotechnology as a part of their higher studies

Índice

Section 1. Antimicrobial materials for food packaging and preservation1. Microbial contamination of food2. Antimicrobial nanoparticles in food preservation3. Biopolymer-based antimicrobial nanocomposite material for food packaging and preservation4. Plastic and bioplastic-based nanocomposite material for food packaging and preservation5. Impact of nanoparticles on meat and dairy products6: Impact of nanoparticles on fish and other marine productsSection 2. Natural antimicrobials for food packaging and preservation7. Novel food packaging systems with antimicrobial agents from microbial source8. Antimicrobial agents from herbs and spices for food packaging applications9. Natural antimicrobials from fruits and plant extract for food packaging and preservation10. 3D printing of anti-microbial agents for food packagingSection 3. Novel non-thermal technology for food preservation11. Role of irradiation in antimicrobial nanoparticles and nanocomposite material synthesis12. Gamma and electron beam for food processing13. Cold Plasma Treatment in Food Packaging: Effects on Material Properties, Sterilization, and Safety Considerations14. Current development in ozone-based food preservation15. Pulsed electric field in food processing16. Electromagnetic radiation in food processing17. Pulsed ultraviolet light for microbial inactivation and its applications for food decontamination18. Microwave heating in food processing

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 16 de noviembre de 2023
  • Idioma: Inglés

Sobre los editores

AJ

Amit K. Jaiswal

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal’s research focuses on converting lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing.
Afiliaciones y experiencia
Lecturer, School of Food Science and Environmental Health, Technological University Dublin (TU Dublin) - City Campus, Dublin, Ireland

SS

Shiv Shankar

Dr Shiv Shankar currently works as a lecturer of food engineering in the School of Food Science and Environmental Health at Technological University Dublin (TU Dublin) - City Campus, Ireland. He has received his B.Sc. degree in Agriculture from Banaras Hindu University, Varanasi, India; M.Sc. degree in Molecular Biology and Biotechnology from Indian Agricultural Research Institute, New Delhi, India; and PhD degree in Biotechnology from National Chemical Laboratory, University of Pune, India. Before joining TU Dublin, Dr Shankar had worked as a research associate in Canada, a research professor in South Korea, a postdoctoral fellow in Thailand and Australia for several years. His research has been recognized in the World’s Top 2% Scientists ranking by Stanford University for five consecutive years (2020–2024), as published by Elsevier. His research interests include biosensors, sustainable materials, waste valorization into high-value products, polymer engineering, biodegradable and compostable plastics and bioplastics, active and intelligent packaging, sustainable and green biodegradable packaging, food irradiation, nanotechnology, and biomedical applications of nanoparticles and biopolymers.
Afiliaciones y experiencia
Senior Scientist in the Department of Plant Agriculture, University of Guelph, Ontario, Canada

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