Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.
This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.
1. Chapter 1. Nanotechnology in food application: an introduction - p. 1 2. Chapter 2. Nanotechnology in membrane filtration for the food industry - p. 33 3. Chapter 3. Application of nanoemulsion for improving quality and safety of fruits and vegetables - p. 53 4. Chapter 4. Nanosensors in food shelf-life extension and quality monitoring - p. 79 5. Chapter 5. Nanoadditives in food products - p. 103 6. Chapter 6. Nanotechnology in functional food developments - p. 133 7. Chapter 7. Nanotechnology in food safety - p. 159 8. Chapter 8. Nanocomposites in food packaging - p. 191 9. Chapter 9. Anticaking agents and colorants for food products - p. 229 10. Chapter 10. Fabrication of functional nanomaterials from food waste - p. 253 11. Chapter 11. Nanoencapsulation and nanocarriers: edible food packaging - p. 303 12. Chapter 12. Nanotechnology in edible films and coatings - p. 349 13. Chapter 13. Nanotechnology in sustainable food packaging - p. 377 14. Chapter 14. Nanotechnology in antimicrobial packaging - p. 411 15. Chapter 15. Nanotechnology in gas-scavenging additives - p. 447 16. Index - p. 475
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.
This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.
1. Chapter 1. Nanotechnology in food application: an introduction - p. 1 2. Chapter 2. Nanotechnology in membrane filtration for the food industry - p. 33 3. Chapter 3. Application of nanoemulsion for improving quality and safety of fruits and vegetables - p. 53 4. Chapter 4. Nanosensors in food shelf-life extension and quality monitoring - p. 79 5. Chapter 5. Nanoadditives in food products - p. 103 6. Chapter 6. Nanotechnology in functional food developments - p. 133 7. Chapter 7. Nanotechnology in food safety - p. 159 8. Chapter 8. Nanocomposites in food packaging - p. 191 9. Chapter 9. Anticaking agents and colorants for food products - p. 229 10. Chapter 10. Fabrication of functional nanomaterials from food waste - p. 253 11. Chapter 11. Nanoencapsulation and nanocarriers: edible food packaging - p. 303 12. Chapter 12. Nanotechnology in edible films and coatings - p. 349 13. Chapter 13. Nanotechnology in sustainable food packaging - p. 377 14. Chapter 14. Nanotechnology in antimicrobial packaging - p. 411 15. Chapter 15. Nanotechnology in gas-scavenging additives - p. 447 16. Index - p. 475
