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Full Description
This book provides a comprehensive overview of the use of nanotechnology in food preservation, food packaging, and the development of novel preservation methods. The chapters focus on applications of nanotechnology in active food packaging, modified atmosphere packaging, and the development of nanocomposite films and coatings for food packaging. Additionally, the book further explores the potential of nanosensors and biosensors for real-time monitoring of food quality and safety and provides insightful case studies showcasing successful nanotechnology applications in the food industry. It also discusses the potential challenges and limitations of using nanotechnology in food preservation, as well as the regulatory and safety concerns that need to be addressed. Furthermore, the book examines consumer perceptions and acceptance of nanotechnology in food preservation and concludes by comparing nanotechnology-based methods with traditional approaches, paving the way for future directions and advancements in this field. This book is a valuable resource for researchers, practitioners, and policymakers in the food industry.
Key Features:
Provides an overview of application of nanotechnology in food packaging and preservation
Discusses the potential of nanotechnology in active food packaging, modified atmosphere packaging, and nanocomposite films for packaging
Reviews the potential of nanosensors and biosensors for real-time monitoring of food quality and safety
Explores potential challenges and limitations related to nanotechnology in food preservation
Examines consumer perceptions and acceptance of nanotechnology in food preservation
Presents real-world case studies on the use of successful nanotechnology implementations in the food industry
Contents
Preface. About the Editors. Chapter 1 Introduction to Nanotechnology in Food Preservation. Chapter 2 Nanotechnology Revolutionizing Food Preservation: A Wide-Ranging Exploration. Chapter 3 Nanocomposite Films and Coatings for Food Packaging. Chapter 4 Nanotechnology in Seafood Preservation during Cold Storage. Chapter 5 Nanotechnology in Cereal and Bakery Products Preservation. Chapter 6 Role of Nanotechnology in Pediatric Foods. Chapter 7 Nanotechnology in Meat and Poultry Preservation. Chapter 8 Nanotechnology in Confectionery and Snacks Preservation. Chapter 9 Nanotechnology in Beverage Preservation. Chapter 10 Nanosensors and Biosensors for Real-Time Monitoring of Food Quality and Safety. Chapter 11 Advancing Novel Applications of Nanotechnology in the Food Industry. Chapter 12 Nanotechnology in Food Packaging and Preservation. Chapter 13 Nanoparticle and Nanostructure for Enhanced Food Preservation. Chapter 14 Chemistry of Carbon-Based Nanomaterials and Their Composites in Food Packaging and Preservation. Chapter 15 Nanotechnology in Food Supply Chain Management. Chapter 16 Nanoemulsion of Essential Oils against Foodborne Pathogens and Stored Product Insect Pests. Chapter 17 Nanotechnology-Driven Delivery Systems in Revolutionizing Food Preservation. Chapter 18 Unveiling the Potential of Essential Oils-Based Food Preservation, Challenges and Role of Nanotechnology in Overcoming Challenges regarding Applications of Essential Oils. Chapter 19 Advancements and Ethical Implications of Nanomaterials in Food Preservation and Safety. Chapter 20 Economic and Sustainability Considerations in Nanotechnology-Based Food Preservation. Chapter 21 Adopting the Precautionary Approach to Food Packaging in the Absence of Regulation. Chapter 22 Challenges and Limitations of Nanotechnology in Food Preservation. Index.
