Tabli Ghosh – författare

Sustainable Materials for Food Packaging and Preservation: Food Security and Sustainability discusses the recent trends and development of bio-based sustainable materials, focusing on their fabrication and application in food packaging and food preservation. This book brings together fundamental information and the most recent advances in the characterization, processing, and modification of sustainable materials and their impact on food packaging and storage of food products for improving their shelf life. Special attention is given to smart, active, and edible packaging, and the utilization of nanoemulsion and nanoencapsulation in the food industry is also discussed. In addition, the book reviews the use of proteins, polysaccharides, and microbial and chemically derived materials for food preservation.Discusses recent trends and advancements in the applications of sustainable materials in food packaging and preservation,providing an overview of various sustainable materials, such as agro-based and microbial and chemically derived materialsCovers fabrication techniques, characterization, and processing of various sustainable materials used for food packagingand preservationIncludes a thorough discussion of the current sustainable solutions for extending the shelf life of food products in thepackaging process

Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.

Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and moreIncludes nano and microencapsulation, nanoemulsions, nanosensors, and nano additivesFeatures case studies demonstrating how nanotechnology is being used in today's food industry

Dietary Fiber: Extraction, Properties and Modifications for Food Applications is an essential resource for food scientists and researchers seeking to understand the full potential of dietary fiber in the food industry. With a thorough introduction to dietary fiber, the book highlights its various sources and critical health benefits. Readers will find detailed discussions on extraction techniques, characterization, and the functional properties of dietary fiber, equipping them with the knowledge needed to innovate and enhance food formulations. As the demand for healthier, functional foods grow, this book addresses the challenges of modifying dietary fiber to improve its solubility, viscosity, and stability through an array of physical, biological, chemical, and alternative methods. Readers will walk away with knowledge to tailor dietary fiber for specific applications in functional food products and precision nutrition for better health outcomes. In addition to practical applications, Dietary Fiber: Extraction, Properties and Modifications for Food Applications explores advanced topics such as nano and microencapsulation techniques that enhance fiber stability and bioavailability. It also examines the role of dietary fiber in gut health and microbiome modulation, providing insights into its broader health implications.Discusses methods for enhancing the functional properties of dietary fiber and expanding its range of uses in the food industryIdentifies sources, extraction methods, characterization and functional properties of dietary fiberHighlights physical changes intended to increase solubility, viscosity, and stability for the development of functional foodsExplores health benefits of fiber and impact on gut microbiome

This book provides a systematic overview of the processing and applications of sustainable polymers. The volume covers recent advances in biomedical, food packaging, fuel cell, membrane, and other emerging applications. The book begins by addressing different sections of biomedical application including use of carbohydrate-based therapeutics,  nanohybrids, nanohydrogels, bioresorbable polymers and their composites, polymer-grafted nanobiomaterials for biomedical devices and implants, nanofibres, and others. The second part of this book discusses various processing and packaging materials for food packaging applications. The last section discusses other emerging applications, including using microbial fuel cells for waste water treatment, microfluidic fuel cells for low power applications, among others. This volume will be relevant to researchers working to improve the properties of bio-based materials for their advanced application and wide commercialization.

This book provides a systematic overview of the processing and applications of sustainable polymers. The last section discusses other emerging applications, including using microbial fuel cells for waste water treatment, microfluidic fuel cells for low power applications, among others.

< p="">This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features.^