Nanotechnology Horizons in Food Process Engineering : Volume 1: Food Preservation, Food Packaging, and Sustainable Agriculture

著者名：Goyal, Megh R. (EDT)/Malik, Junaid Ahmad (EDT)/Kumar, Satish (EDT)/Watharkar, Ritesh B. (EDT)

Apple Academic Press（2023/03/10発売）

• 言語：ENG
• ISBN：9781774910610
• eISBN：9781000614343

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 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 1 discusses emerging nanotechnolgical applications in food processing, packaging, and preservation. It focuses on using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, wastewater treatment, and bioenergy production.

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.

Nanotechnology Horizons in Food Process Engineering: 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 I: Nanotechnology Applications in Food Products 

1. Scope of Nanotechnology for Food Preservation 

Rajashri Kulal and B. B. Borse 

2. Emerging Nanotechnology for Food Preservation 

Shruthy Ramesh and Preetha Radhakrishnan 

3. Role of Nanomaterials for Food Processing and Preservation 

Rimpi Foujdar, Sandeep Kumar, Anil Kumar Chauhan, and Manab B. Bera 

4. Potential of Polysaccharide Nanoparticles in Foods 

Himjyoti Dutta 

Part II: Nanotechnology Applications in Food Preservation and Packaging 

5. Novel Methods in Nanotechnology for Food Preservation 

Nangwanbiang Kurbah and Sheena Haorongbam 

6. Potential of Polymer Nano-Blends in Food Packaging 

Smith V. Patil, Pratibha Jadhav, and Girish M. Joshi 

7. Role of Inorganic Fillers in Nanocomposites for Food Packaging 

Gargi D. Patil, Pratibha Jadhav, and Girish M. Joshi 

8. Nanoformulation: A Promising Approach Towards Food Fortification 

Jyotika Dhankhar, Preeti Kundu, and Rita Mehla 

Part III: Nanotechnology Applications in Sustainable Agriculture 

9. Scope of Plant-Based Nanoparticles as Antibacterial and Antibiofilm Agents 

Muzamil Ahmad Rather, Kuldeep Gupta, and Manabendra Mandal 

10. Antibacterial Activity of Neem Nanoparticles on Fabrics 

Suneeta Harlapur and Sujata F. Harlapur 

11. Role of Nanomaterials for Removal of Biomaterials and Microbes from Wastewater 

Shazia Hasan and Abdul Rauf