Shulph Ink
Application of Nanotechnology in Food Science, Processing and Packaging
Application of Nanotechnology in Food Science, Processing and Packaging
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The book 'Application of Nanotechnology in Food Science, Processing and Packaging' explores the emerging roles of nanotechnology in the food industry, covering fundamental concepts, techniques, and applications. It highlights the enhancement of food quality, bioavailability, and target delivery of bioactive ingredients, as well as the detection of contaminants, pathogens, biotoxins, and pesticides through nanosensor safety evaluations. The book features contributions from subject experts from key institutions worldwide and is designed to aid understanding, consistency, and continuity.
Format: Paperback / softback
Length: 263 pages
Publication date: 05 May 2023
Publisher: Springer Nature Switzerland AG
Nanotechnology has emerged as a promising tool in the food industry, offering numerous benefits in improving food quality, enhancing taste, texture, color, and flavor, and improving the bioavailability and target delivery of certain bioactive food ingredients. It has also been used in food packaging to detect contaminants, pathogens, biotoxins, and pesticides through nanosensor safety evaluations, leading to increased shelf-life and quality assurance. This book draws on the expertise of subject experts from leading institutions worldwide and provides simplified and arranged chapters to aid understanding, consistency, and continuity. It is a valuable resource for researchers, food scientists, and industry professionals seeking to stay up-to-date with the latest developments in nanotechnology in food science, processing, and packaging.
Dimension: 235 x 155 (mm)
ISBN-13: 9783030988227
Edition number: 1st ed. 2022
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