Among the most novel and ever-growing approaches to improving the food industry is nanobiotechnology. In this book, the prospective role of nanobiotechnology in food which includes quality control and safety through nanosensors and biosensors, targeted delivery of nutrients, controlled release of nutrients, proteins, antioxidants, and flavors through encapsulation and enzymatic reactions for food fortification of fat-soluble compounds is discussed. Along the chapters of this book, nanobiotechnological techniques are addressed in detail with specific emphasis on food science applications.
Features:
Discusses nanobiotechnology in food for quality control and safety.
Covers food processing and packaging to food safety.
Explores the positive role of nanomaterials towards the sustainability of the food.
Provides efficient, real and sustainable solutions to pertinent global problems.
Includes case studies and research directions of the nanobiotechnology.
This book is aimed at researchers and graduate students in nanotechnology, and food engineering.
1. Nanobiotechnological Techniques Available in Food Science 2. Nanotechnology in Food Safety 3. Nanotechnology in Food Production and Management 4. Nanotechnology in Food Processing 5. Nanotechnology in Food Packaging 6. Nanotechnology for Food Preservation, Security, and Biosecurity 7. Sensors Applied within the Food Industry 8. Safety Issues and Regulatory Challenges of Nanoproducts in Food 9. Environmental Impacts of Nanoparticles 10. Nanotechnology in Food Processing 11. Nanotechnology in Food Packaging 12. Nanotechnology Principles for the Detection of Foodborne Bacterial Pathogens and Toxins 13. Nanotechnology in the Detection of Food Contaminants 14. Nanotechnology Approaches in Food Adulterant and Spoilage Detection 15. Nanosensors Applied Within the Food Industry: The Role of Volatile Organic Compounds Sensing 16. Safety Issues and Regulatory Challenges of Nanoproducts in Food 17. Environmental Impact of Nanoparticles
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