Advancements in Nanotechnology for Food and Packaging
eBook - ePub

Advancements in Nanotechnology for Food and Packaging

  1. 350 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Advancements in Nanotechnology for Food and Packaging

About this book

Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science. - Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more - Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives - Features case studies demonstrating how nanotechnology is being used in today's food industry

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Yes, you can access Advancements in Nanotechnology for Food and Packaging by Tabli Ghosh,Swarup Roy,Łukasz Łopusiewicz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of contributors
  7. About the editors
  8. Preface
  9. Acknowledgments
  10. Chapter 1 Nanotechnology in food application: an introduction
  11. Chapter 2 Nanotechnology in membrane filtration for the food industry
  12. Chapter 3 Application of nanoemulsion for improving quality and safety of fruits and vegetables
  13. Chapter 4 Nanosensors in food shelf-life extension and quality monitoring
  14. Chapter 5 Nanoadditives in food products
  15. Chapter 6 Nanotechnology in functional food developments
  16. Chapter 7 Nanotechnology in food safety
  17. Chapter 8 Nanocomposites in food packaging
  18. Chapter 9 Anticaking agents and colorants for food products
  19. Chapter 10 Fabrication of functional nanomaterials from food waste
  20. Chapter 11 Nanoencapsulation and nanocarriers: edible food packaging
  21. Chapter 12 Nanotechnology in edible films and coatings
  22. Chapter 13 Nanotechnology in sustainable food packaging
  23. Chapter 14 Nanotechnology in antimicrobial packaging
  24. Chapter 15 Nanotechnology in gas-scavenging additives
  25. Index