Nanofillers in Food Packaging: Classification, Properties, and Emerging Applications
暫譯: 食品包裝中的奈米填料：分類、特性與新興應用
Bangar, Sneh Punia
相關主題
商品描述
Nanofillers in Food Packaging explores how nanotechnology is revolutionizing packaging materials, enhancing their strength, sustainability, and functionality. Covering a wide range of nanofillers--including carbon-based, polymer-based, inorganic, clay-based, and hybrid materials--this book provides cutting-edge insights for researchers, industry professionals, and sustainability advocates. It highlights the latest scientific developments, real-world applications, and regulatory considerations, offering a comprehensive resource on the future of high-performance and eco-friendly packaging solutions. A total of 14 chapters are dedicated to specific materials, including carbon nanotubes, graphene, nanocellulose, silver, and montmorillonite. This classification by filler type is comprehensive in the field, covering nearly all of the significant categories of nanomaterials used in packaging.
Key Features:
- Provides comprehensive coverage of nanofillers in packaging
- Reviews cutting-edge research and industry applications
- Discusses sustainability and provides regulatory insights
商品描述(中文翻譯)
食品包裝中的奈米填料
《食品包裝中的奈米填料》探討奈米科技如何革新包裝材料，提升其強度、永續性與功能性。本書涵蓋廣泛的奈米填料，包括碳基、聚合物基、無機、黏土基與混合材料，為研究人員、業界專業人士及永續發展倡議者提供前瞻性的洞見。本書介紹最新的科學發展、實際應用與法規考量，全面探討高效能及環保包裝解決方案的未來。
全書共有 14 章，分別深入介紹特定材料，包括碳奈米管、石墨烯、奈米纖維素、銀與蒙脫石。依填料類型進行分類的方式，在食品包裝領域相當完整，涵蓋幾乎所有應用於包裝的主要奈米材料類別。
主要特色：
• 全面介紹包裝中的奈米填料
• 評析前沿研究與產業應用
• 探討永續性並提供法規相關洞見
作者簡介
Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, and nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, 2 book series, 2 authored books, 20 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 10 Guest Editor of Journals special issues. She is the editorial board member of the International Journal of Food Science and Technology (Wiley) and current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the "Award of Honour" in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. She has an H-index of 60 with 11000 citations, as per Google Scholar.
作者簡介(中文翻譯)
Sneh Punia Bangar 博士是美國 Clemson University 食品、營養與包裝科學系的博士後研究員。2017 年至 2020 年期間，她任職於 Chaudhary Devi Lal University Sirsa 分校食品科學與技術系，擔任助理教授（C）。她的研究興趣包括機能性食品、澱粉、改性澱粉、生物聚合物，以及奈米複合薄膜／塗層的萃取與功能特性分析。
她曾在多場國內與國際研討會中發表研究成果，並已發表或共同發表超過 100 篇研究／綜述論文、2 套書籍系列、2 本專著、20 本編著、1 本參考書、35 個書籍章節，以及 20 篇會議論文／研討會論文；此外，她也曾擔任 10 期期刊特刊的客座編輯。
她是 International Journal of Food Science and Technology（Wiley）以及 Current Food Science and Technology Reports（Springer）的編輯委員。由於在學術與研究領域的卓越成就，她於 2019 年獲頒「榮譽獎」（Award of Honour）。她曾獲得 Clemson University（美國）的 GSG 傑出研究生研究助理獎（2022 年）以及 CAFLS 傑出研究生研究獎（2023 年）。
Bangar 博士於 2023 年入選由 Stanford University（美國）發布的「全球排名前 2% 科學家」（World Ranking of Top 2% Scientists）名單。根據 Google Scholar 資料，她的 h-index 為 60，引用次數達 11,000 次。
