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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.
Table of Contents
Part 1: Current Trends in Nanotechnology for Food Applications
1. Stability and Fate of Nanoparticles in Foods
Amisha Kushwaha, Gajendar Singh, and Manu Sharma
2. Nano-Biosensing for Detection of Food Contaminants
Mathivanan Sivaji, Muthuraman Yuvaraj, Eman Tawfik Hussien, Thangaraj Thilagavathi, and Pachamuthu Ayyadurai
Part 2: Innovative Technologies in Nanomaterials for Food Applications
3. Nanotechnology Applications in Agriculture
Pankaj Kumar, Karuna Dhiman, Ishani Shaunak, Geetika Gambhir, Arun Kumar, and Dinesh K. Srivastava
4. Postharvest Physiology, Value Chain Advancement, and Nanotechnology in Fresh-Cut Fruits and Vegetables
Neeru Dubey, Srishti Chitranshi, Shailendra K. Dwivedi, and Anshu Sharma
5. Role of Nanotechnology in Nutrient Delivery
Deepshikha Rawat, Vidisha Tomer, Sanskriti Pandey, and Seherpreet Kaur Flora
6. Implications of Nanotechnology in Food Packaging
Anshu Sharma, Amisha Sharma, Marisha Baurai, Nancy Loria, Neeru Dubey, and Vijay Yadav Tokala
7. Applications of Nanotechnology in the Dairy Industry
Samriti Guleria, Mukul Kumar, Vikas Bansal, and Ashwani Kumar
Part 3: Nanotechnology to Improve Food Delivery Systems
8. Antimicrobial Nanoparticles: Production, Mechanism of Action, and Applications in the Food Sector
Saurabh Sharma, Ajay Sharma, Shailja Sankhyan, Anil Kumar, and Anil K. Sharma
9. Nanoencapsulation of Bioactive Compounds
Neha Sharma, Mudasir Yaqoob, Prastuty Singh, Gurkirat Kaur, and Poonam Aggarwal
10. Development of Nutraceuticals Using Nanotechnological Tools: Current Scenario and Future Prospects
Eman Tawfik Hussien, Muthuraman Yuvaraj, Mathivanan Sivaji, and Thangaraj Thilagavathi
11. Potential of Biofunctional Magnetic Nanoparticles in Food Safety: Detection of Toxins and Foodborne Pathogens
Sharad Raghuvanshi, Hina Khan, Vaishali Saroha, Jitendra Singh, Ashish Kadam, and Dharm Dutt
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