Overzichtsartikel nanocomposieten voor foodverpakkingen

31 augustus 2017

Maintaining the quality of food products during its shelf life is a prominent problem in food industry. Incorporation of nanoparticles in food packaging is a novel technique to enhance its mechanical and barrier properties.
Researchers at the University of Sri Jayewardenepura in Sri Lanka have published a review article in the International Journal of Chemical Studies. The article reviews different nanoparticles which can be incorporated in to synthetic and biological polymers, methods of synthesizing and their antimicrobial activity towards foods. Moreover, nanocomposites films which can be used in food packaging industry and the mode of improving antimicrobial activity are emphasized.
Klik hier voor het artikel (181 kB).
Klik hier voor meer informatie over de NVC Cursus Food Packaging.
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