Full Description
The proliferation of nanotechnology in agriculture, food processing, storage and distribution has allowed for improvements in safety and nutritional preservation across various stages of processing. This technology has the potential to both improve the quality, safety and sustainability of our food and to offer cost-saving measures for the increase of shareholder profit.
Nanotechnology in Food Safety and Sustainability gathers experts from across the globe to offer cutting-edge perspectives on developments in aspects such as pesticide and aflatoxin detection, polymers as nanocarrier agents of bioactive compounds, green technology for the extraction of nanoparticles from natural polymers, the use of fluorescent carbon quantum dots for food safety and more. Unlike existing texts on the subject, Nanotechnology in Food Safety and Sustainability offers a wide-ranging systematic overview of the topic, with a narrowed focus on safety applications, without sacrificing practical guidance. For researchers, industry and policymakers, this book will provide both a historical overview of and actionable guide, including a discussion of legal and regulatory aspects, to the application of nanotechnology in food safety measures.
Contents
Nanotechnology in food safety and sustainability Historical perspectives and recent trends.- Extraction and modification of nanoparticles from natural polymers using green technology.- Biopolymers as nanocarrier agents of bioactive compounds in food and agriculture.- Synthesis characterization and assessment of fluorescent carbon quantum dots for food safety.- Aflatoxin detection using carbon based nanomaterial in milk and milk based products.- Use of nanomaterial as an efficient tool for pesticide detection in food product.- Use of nanotechnology in food safety detection of pathogens allergens and toxins.- Nanofabrication of plant volatiles and its application against food deteriorating molds.- Prospects of nano encapsulated essential oils against insect pest of food grains.-Nanotechnology in the sanitization of fruits and vegetables.- Antimicrobial nanoparticles in preventing biofilm formation on food processing surfaces.- Nanotechnology to improve the quality and nutritional value of foods.- Consumer perception regarding the application of nanotechnology in food.- Application of nanotechnology in food packaging.- Legal and toxicological aspects of the use of nanoparticles in food systems.
