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Starch-Based Nanofibres for Food Packaging Application

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dc.authorscopusid57207455747
dc.authorscopusid57196081318
dc.authorscopusid57832539700
dc.authorscopusid57225170810
dc.authorscopusid57216969235
dc.authorscopusid57216964776
dc.authorscopusid16745177400
dc.contributor.authorZannou, O.
dc.contributor.authorBeşir Özgeçen, A.
dc.contributor.authorAwad, N.M.H.
dc.contributor.authorOussou, K.F.
dc.contributor.authorOdouaro, O.B.O.
dc.contributor.authorChabi, I.B.
dc.contributor.authorKpoclou, Y.E.
dc.date.accessioned2025-12-11T00:31:17Z
dc.date.issued2023
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Zannou] Oscar, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey, Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, University of Abomey-Calavi, Cotonou, Littoral, Benin; [Beşir Özgeçen] Ayşegül, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Awad] Nour M.H., Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Oussou] Kouame Fulbert, Department of Food Engineering, Çukurova Üniversitesi, Adana, Adana, Turkey; [Odouaro] Oscar B.Oscar, Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, University of Abomey-Calavi, Cotonou, Littoral, Benin; [Chabi] Ifagbémi Bienvenue, Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, University of Abomey-Calavi, Cotonou, Littoral, Benin; [Kpoclou] Yénoukounmè Euloge, School of Sciences and Techniques of Conservation and Transformation of Agricultural Products, National University of Agriculture, Porto-Novo, Benin; [Kayodé] Adéchola Pierre Polycarpe, Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, University of Abomey-Calavi, Cotonou, Littoral, Benin; [Koca] Ilkay, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Selli] Serkan, Department of Food Engineering, Çukurova Üniversitesi, Adana, Adana, Turkeyen_US
dc.description.abstractNanofibres from renewable resources-based starch for food packaging development are a promising innovation that satisfies both consumers and food industries. Starch-based nanofibres are known for their excellent physical characteristics and their immensely high surface area and are relevant for food packaging applications. Starch-based nanofibres are relevant for applications in food packaging. The nanotechnology from which the starch-based nanofibres are derived is relatively recent in the food industry. This chapter underlines the advanced technologies for the methods of production of starch-based nanofibres as material for food packaging. The structure and characteristics of the starch used for the production of nanofibres are provided. These nanofibre's characteristics and their use for food packaging are also discussed. Furthermore, the challenges and future perspectives for manufacturing cost-effective food packaging based on starch nanofibres are presented. © 2024 Elsevier Inc. All rights reserved.en_US
dc.identifier.doi10.1016/B978-0-443-18967-8.00011-6
dc.identifier.endpage102en_US
dc.identifier.isbn9780443189685
dc.identifier.isbn9780443189678
dc.identifier.scopus2-s2.0-85184128604
dc.identifier.startpage83en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-18967-8.00011-6
dc.identifier.urihttps://hdl.handle.net/20.500.12712/36959
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApplicationsen_US
dc.subjectNanofibresen_US
dc.subjectPackagingen_US
dc.subjectPropertiesen_US
dc.subjectStarchen_US
dc.titleStarch-Based Nanofibres for Food Packaging Applicationen_US
dc.typeBook Parten_US
dspace.entity.typePublication

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