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Full Description
Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.
Contents
Preface
Acknowledgments
Authors
Chapter 1 Nanoscience and Nanotechnology
Chapter 2 Impact of Nanomaterials on Food Functionality
Chapter 3 Impact of Incorporating Nanomaterials in Food Processing
Chapter 4 Nanosensors for the Food Industry
Chapter 5 Application in the Beverages Industry
Chapter 6 Applications in the Bakery Industry
Chapter 7 Applications in the Dairy Industry
Chapter 8 Applications in the Meat Industry
Chapter 9 Applications in Wastewater Treatment
Chapter 10 Safety Considerations, Consumer Acceptance, and Regulatory Framework
Index
