Carbon Dots in Food Packaging and Preservation

Häftad, Engelska, 2025

Del i serien Micro and Nano Technologies

2 620 kr

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Beskrivning

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

Produktinformation

Utgivningsdatum:2025-12-09
Mått:191 x 235 x undefined mm
Vikt:450 g
Format:Häftad
Språk:Engelska
Serie:Micro and Nano Technologies
Antal sidor:624
Förlag:Elsevier Science
ISBN:9780443439407

Utforska kategorier

Designböcker inom Kultur
Teknik: allmänt inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Prof. Jong Whan Rhim has been a Professor in the Department of Food and Nutrition at Kyung Hee University, South Korea, since 2017, where he established a cutting-edge Food Packaging Laboratory. Prior to this, he served as a Professor and Department Head in the Department of Food Engineering at Mokpo National University, South Korea. His extensive expertise includes food packaging innovation and advancements in food engineering.

Innehållsförteckning

1. Overview of carbon dots in food packaging and preservation applications2. Basic concepts and physicochemical characteristics of carbon dots3. Preparation and characterization of carbon dots4. Sustainable synthesis of carbon dots using various biomass resources5. Sustainable use of carbon dots and hydrochar for food packaging and preservation applications6. Functional properties of carbon dots for food packaging applications7. Antimicrobial activity of carbon dots for active food packaging applications8. Antioxidant activity of carbon dots for food packaging applications9. Biomedical applications of carbon dots for inflammation and cancer10. UV barrier properties of carbon dots for food packaging applications11. Preparation and application of hydrophobic carbon dots12. Surface modification of carbon dots for food packaging applications13. Application of carbon dots in food packaging14. Biopolymer-based food packaging films functionalized with carbon dots15. Carbon dots for active food packaging applications for improved food preservation and quality16. Carbon dots in smart food packaging applications for food safety and quality monitoring17. Carbon dots for edible coating applications18. Carbon dots for food preservation applications19. CD-based pH-responsive sensor for real-time detection of food quality20. Advances in carbon dot-based sensing platforms for food safety: Mechanisms, fabrication, and applications21. Carbon dots for smart biosensor applications22. Utilization of carbon dots for anti-counterfeiting: Properties, applications, and prospects23. Food packaging applications of hydrochar24. Endogenous carbon dots in thermally processed foods25. Browning end products of heat-treated foods and herbal medicines26. Application of carbon dots in 3D food printing27. Safety aspects of carbon dots for the environment and human health28. Global regulatory aspects of carbon dots applications in the food industry