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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 3: Trends, Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.
Contents
Part 1: Current Trends in Nanotechnology for Food Applications 1. Stability and Fate of Nanoparticles in Foods 2. Nano-Biosensing for Detection of Food Contaminants Part 2: Innovative Technologies in Nanomaterials for Food Applications 3. Nanotechnology Applications in Agriculture 4. Postharvest Physiology, Value Chain Advancement, and Nanotechnology in Fresh-Cut Fruits and Vegetables 5. Role of Nanotechnology in Nutrient Delivery 6. Implications of Nanotechnology in Food Packaging 7. Applications of Nanotechnology in the Dairy Industry Part 3: Nanotechnology to Improve Food Delivery Systems 8. Antimicrobial Nanoparticles: Production, Mechanism of Action, and Applications in the Food Sector 9. Nanoencapsulation of Bioactive Compounds 10. Development of Nutraceuticals Using Nanotechnological Tools: Current Scenario and Future Prospects 11. Potential of Biofunctional Magnetic Nanoparticles in Food Safety: Detection of Toxins and Foodborne Pathogens
