Nanotechnology shows great promise to revolutionize conventional food science and the food industry. This new book, Nanotechnological Advancements in the Food Industry, provides a valuable look at the latest food nanotechnological developments in the food industry.
The book provides a general overview of nanoscience progress in food technology and then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, taste and smell; nano-delivery food systems that allow delivery of food bioactives to a particular or targeted site in the body; bioremediation of food wastes using nanotechnology, and more. Focusing on the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.
Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, reserachers, and faculty and students in the captivating world of food nanotechnology.
Preface
1. General Overview of Nanoscience in Food Technology: Basics
and Research
2. Advancement of Nanotechnology in the Food Industry
3.
Nano-Delivery Food Systems
4. Food Nano-Sensors
5. Advancement in Food
Packaging Through Nanotechnological Intervention
6. Food Bioremediation Using
Nanotechnology
7. Challenges and Future Perspectives of Nano-Technologically
Derived Foods
8. Nanotechnological Approaches to the Advancement of
Innovations in Food Technology
9. Role of Nano-Technology in Sustainable Food
Processing Index
Ishrat Majid, PhD, is a Scientist in the Department of Food Technology at Islamic University of Science and Technology, Jammu and Kashmir, India. She has been associated with Lovely Professional University, Punjab, as an Assistant Professor and Visiting Faculty at Amity University, Rajasthan, India. She has attended many international and national conferences, seminars, and workshops within India as well as abroad. She has published more than 25 research and review articles in journals of international repute. She has one edited book published with Springer and has contributed 25 book chapters. She has received a best paper award at the International Conference on Food Properties (iCFP2018) at Sharjah, UAE. She serves as an editorial board member of many international journals and as associate/guest editor for Frontiers and MDPI. She is a peer reviewer with reputed international journals of food science and technology affiliated with Taylor and Francis, Elsevier, Wiley, and Springer. Dr. Majid has been a recipient of international travel grants twice from CSIR & DST, New Delhi, India. She earned her doctoral degree from Sant Longowal Institute of Engineering and Technology, Punjab and master's degree (MTech) from Jamia Hamdard, New Delhi, India. She has qualified National Eligibility Test (NET) and was awarded Senior Research Fellow by CSIR.
Bababode Adesegun Kehinde, PhD, is currently working as a Research Technologist at Penn State University, State College Pennsylvania, USA. He was awarded his PhD from the University of Kentucky in Lexington, Kentucky, USA.
Sheikh Shafat Hussain, PhD, is a Researcher in the Department of Fisheries, Government of Jammu & Kashmir, India. He was awarded his PhD in Fisheries Management from Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India.
Lisainfo e-raamatute kohta