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Full Description
Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, "smart" foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials.
This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems.
Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods.
Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated.
Contents
Part 1: Scope of Nanotechnology in Food Process Engineering 1. Scope of Metal Chalcogenide Nanomaterials in Food Processing Technologies 2. Flavan-3-Ols Research: From Chemistry to Nanomedicine 3. Potential of Carbon Nanotubes for Green Applications Part 2: Applications of Biomaterials in Food Products 4. Nanotechnology for Cereal-Based Food Products 5. Nanostructure Materials for Food Enrichment and Fortification 6. Applications of Nanomaterials in Food Packaging Systems 7. Recent Advances in Nano/Micro-Emulsion Delivered Curcumin: A Focus on Improved Anticancer and Antioxidant Responses 8. Edible Nanoemulsion Coating Materials: Potential in Fresh Fruits and Vegetables Part 3: Modern Nanotechnology for Human Health 9. Scope of Nanotechnology in Human Health 10. Nanotechnology Applications in Biological Engineering: Plant Health Management
