Application of Nanotechnology in Food Science, Processing and Packaging
This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an e...
| Other Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2022, 2022
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| Edition: | 1st ed. 2022 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Chapter 1: Application of Nanotechnology in the Food Industry
- Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives
- Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods
- Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals
- Chapter 5: Nanoemulsions in Food Industry
- Chapter 6: Food System Application of Nanomaterials in the Food Industry
- Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application
- Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods
- Chapter 9: Anticaking Agents in Food Nanotechnology
- Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications
- Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage
- Chapter 12: Active, Smart, Intelligent, and Improved Packaging
- Chapter 13: Application of Nanoformulations in Improving the Propertiesof Curcuma (Curcuma longa L.)
- Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations
- Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry