Nanocomposites

Graciela W. Padua, Panadda Nonthanum, Amit Arora

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

In food packaging, a major emphasis is placed on the development of high barrier properties against oxygen, carbon dioxide, flavor compounds and water vapor. The nanoscale plate morphology of clays promotes gas-barrier properties. Decreasing watervapor permeability is critical to the development of biopolymers as sustainable packaging materials. Nanocomposites may advance the utilization of biopolymers in food packaging. Several examples are cited.

Original languageEnglish (US)
Title of host publicationNanotechnology Research Methods for Foods and Bioproducts
PublisherWiley Blackwell
Pages41-54
Number of pages14
ISBN (Print)9780813817316
DOIs
StatePublished - Feb 20 2012

Fingerprint

Food Packaging
nanocomposites
Nanocomposites
Biopolymers
food packaging
biopolymers
Packaging
Flavor compounds
Packaging materials
flavor compounds
packaging materials
Steam
Product Packaging
water vapor
Carbon Dioxide
Permeability
permeability
Gases
clay
carbon dioxide

Keywords

  • Barrier property
  • Biopolymer
  • Food packaging
  • Nanoclay
  • Nanocomposite

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Padua, G. W., Nonthanum, P., & Arora, A. (2012). Nanocomposites. In Nanotechnology Research Methods for Foods and Bioproducts (pp. 41-54). Wiley Blackwell. https://doi.org/10.1002/9781118229347.ch4

Nanocomposites. / Padua, Graciela W.; Nonthanum, Panadda; Arora, Amit.

Nanotechnology Research Methods for Foods and Bioproducts. Wiley Blackwell, 2012. p. 41-54.

Research output: Chapter in Book/Report/Conference proceedingChapter

Padua, GW, Nonthanum, P & Arora, A 2012, Nanocomposites. in Nanotechnology Research Methods for Foods and Bioproducts. Wiley Blackwell, pp. 41-54. https://doi.org/10.1002/9781118229347.ch4
Padua GW, Nonthanum P, Arora A. Nanocomposites. In Nanotechnology Research Methods for Foods and Bioproducts. Wiley Blackwell. 2012. p. 41-54 https://doi.org/10.1002/9781118229347.ch4
Padua, Graciela W. ; Nonthanum, Panadda ; Arora, Amit. / Nanocomposites. Nanotechnology Research Methods for Foods and Bioproducts. Wiley Blackwell, 2012. pp. 41-54
@inbook{0dce56699085477d8a1a2850bbb56bf8,
title = "Nanocomposites",
abstract = "In food packaging, a major emphasis is placed on the development of high barrier properties against oxygen, carbon dioxide, flavor compounds and water vapor. The nanoscale plate morphology of clays promotes gas-barrier properties. Decreasing watervapor permeability is critical to the development of biopolymers as sustainable packaging materials. Nanocomposites may advance the utilization of biopolymers in food packaging. Several examples are cited.",
keywords = "Barrier property, Biopolymer, Food packaging, Nanoclay, Nanocomposite",
author = "Padua, {Graciela W.} and Panadda Nonthanum and Amit Arora",
year = "2012",
month = "2",
day = "20",
doi = "10.1002/9781118229347.ch4",
language = "English (US)",
isbn = "9780813817316",
pages = "41--54",
booktitle = "Nanotechnology Research Methods for Foods and Bioproducts",
publisher = "Wiley Blackwell",
address = "Japan",

}

TY - CHAP

T1 - Nanocomposites

AU - Padua, Graciela W.

AU - Nonthanum, Panadda

AU - Arora, Amit

PY - 2012/2/20

Y1 - 2012/2/20

N2 - In food packaging, a major emphasis is placed on the development of high barrier properties against oxygen, carbon dioxide, flavor compounds and water vapor. The nanoscale plate morphology of clays promotes gas-barrier properties. Decreasing watervapor permeability is critical to the development of biopolymers as sustainable packaging materials. Nanocomposites may advance the utilization of biopolymers in food packaging. Several examples are cited.

AB - In food packaging, a major emphasis is placed on the development of high barrier properties against oxygen, carbon dioxide, flavor compounds and water vapor. The nanoscale plate morphology of clays promotes gas-barrier properties. Decreasing watervapor permeability is critical to the development of biopolymers as sustainable packaging materials. Nanocomposites may advance the utilization of biopolymers in food packaging. Several examples are cited.

KW - Barrier property

KW - Biopolymer

KW - Food packaging

KW - Nanoclay

KW - Nanocomposite

UR - http://www.scopus.com/inward/record.url?scp=84886452550&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84886452550&partnerID=8YFLogxK

U2 - 10.1002/9781118229347.ch4

DO - 10.1002/9781118229347.ch4

M3 - Chapter

AN - SCOPUS:84886452550

SN - 9780813817316

SP - 41

EP - 54

BT - Nanotechnology Research Methods for Foods and Bioproducts

PB - Wiley Blackwell

ER -