Carbon Dots in Food Packaging and Preservation
eBook - ePub

Carbon Dots in Food Packaging and Preservation

  1. 602 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Carbon Dots in Food Packaging and Preservation

About this book

Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices. - Provides a detailed overview of the basic principles and unique properties of carbon dots (CDs) relevant to food packaging and preservation - Introduces the latest innovations in CDs, including new manufacturing methods relevant to applications in food packaging technology - Addresses common challenges in food packaging, offering sustainable and effective solutions for safer food storage and longer shelf life

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Information

Publisher
Elsevier
Year
2025
Topic
Technology & Engineering
eBook ISBN
9780443439414
Subtopic
Industrial Design
Index
Technology & Engineering

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of contributors
  7. Preface
  8. Chapter 1 Overview of carbon dots in food packaging and preservation applications
  9. Chapter 2 Basic concepts and physicochemical characteristics of carbon dots
  10. Chapter 3 Preparation and characterization of carbon dots
  11. Chapter 4 Sustainable synthesis of carbon dots using various biomass resources
  12. Chapter 5 Sustainable use of carbon dots and hydrochar for food packaging and preservation applications
  13. Chapter 6 Functional properties of carbon dots for food packaging applications
  14. Chapter 7 Antimicrobial activity of carbon dots for active food packaging applications
  15. Chapter 8 Antioxidant activity of carbon dots for food packaging applications
  16. Chapter 9 Biomedical applications of carbon dots for inflammation and cancer
  17. Chapter 10 UV-barrier properties of carbon dots for food packaging applications
  18. Chapter 11 Preparation and application of hydrophobic carbon dots
  19. Chapter 12 Surface modification of carbon dots for food packaging applications
  20. Chapter 13 Application of carbon dots in food packaging
  21. Chapter 14 Biopolymer-based food packaging films functionalized with carbon dots
  22. Chapter 15 Carbon dots for active food packaging applications for improved food preservation and quality
  23. Chapter 16 Carbon dots in smart food packaging applications for food safety and quality monitoring
  24. Chapter 17 Carbon dots for edible coating applications
  25. Chapter 18 Carbon dots for food preservation applications
  26. Chapter 19 Carbon dot-based pH-responsive sensors for real-time detection of food quality
  27. Chapter 20 Advances in carbon dot-based sensing platforms for food safety: mechanisms, fabrication, and applications
  28. Chapter 21 Carbon dots for smart biosensor applications
  29. Chapter 22 Utilization of carbon dots for anticounterfeiting: properties, applications, and prospects
  30. Chapter 23 Food packaging applications of hydrochar
  31. Chapter 24 Endogenous carbon dots in thermally processed foods
  32. Chapter 25 Browning end products of heat-treated foods and herbal medicines
  33. Chapter 26 Application of carbon dots in 3D food printing
  34. Chapter 27 Safety aspects of carbon dots for the environment and human health
  35. Chapter 28 Global regulatory aspects of carbon dot applications in the food industry
  36. Index

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Yes, you can access Carbon Dots in Food Packaging and Preservation by Jong Whan Rhim in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Industrial Design. We have over 1.5 million books available in our catalogue for you to explore.