Since its starting in the 19th century, modern food packaging has made great advances as
results of global trends and consumer preferences. These advances are oriented to obtain …

Most materials currently used for food packaging are non-degradable, generating
environmental problems. Several biopolymers have been exploited to develop materials for …

Nanotechnology focuses on the characterization, fabrica-tion, and manipulation of biological
and nonbiological structures smaller than 100 nm. Structures on this scale have been shown …

Post-harvest diseases of fruit and vegetables have to be controlled because of the high
added value of commodities and the great economic loss related to spoilage. Synthetic …

A nanocomposite is a multiphase material derived from the combination of two or more
components, including a matrix (continuous phase) and a discontinuous nano-dimensional …

A new bio-based elastomer synthesized from soybean oil was filled with nanoclay to
generate an elastic nanocomposite. A solubility parameter study was used to select the …

Particle encapsulation is a standard process in the food industry that consists of
encapsulating particles in a protective layer, covering, or containment material to protect a …

High-impact polystyrene (HIPS)/organomontmorillonite (Org-MMT) nanocomposites were
prepared by melt processing using a twin-screw extruder. Intercalation of the Org-MMT in the …

The concept of packaging is under continuous review and development as it is key in
gaining competitive advantage in modern industry. The original function of packaging as a …

The present work aims at using a laboratory food extruder for exfoliating starch-
montmorillonite (nanoclay) blend and uses the extrudate for blending with sodium caseinate …