Nanotechnology Horizons in Food Process Engineering: Volume 1: Food Preservation, Food Packaging, and Sustainable Agriculture

Nanotechnology is being used in the food industry to create new flavors, extend shelf life, improve food protection and nutritional value, and develop intelligent nutrient delivery systems. Three volumes have been published that cover various topics such as food preservation, packaging, and sustainable agriculture, nanotechnology in food process engineering, applications of biomaterials, and human health. Volume 1 discusses emerging nanotechnological applications in food processing, packaging, and preservation, while Volume 2 explores non-thermal techniques such as high-pressure processing, pulsed electric fields, and nanocapsulation. Volume 3 provides an overview of the current trends in nanotechnology for food applications and food delivery systems, including topics such as nanoparticle stability, nanobiosensing, nutrient delivery, dairy products, and nutraceuticals.

Format: Hardback
Length: 368 pages
Publication date: 10 March 2023
Publisher: Apple Academic Press Inc.

Nanotechnology has brought about significant advancements in various fields, including medicine, genetics, biology, bioengineering, mechanics, and chemistry. However, its application in the food industry is relatively recent, with significant potential for innovation and growth. In recent years, nanotechnology has been explored in the food industry to create new flavors, extend food shelf life, improve food protection and nutritional value, develop intelligent nutrient delivery systems, create "smart" foods, detect contaminants, and develop nanosensors.

This three-volume set, published by Elsevier Science, aims to provide a comprehensive and up-to-date overview of the emerging status of nanotechnology in the food processing industry. Volume 1 focuses on food preservation, food packaging, and sustainable agriculture, while Volume 2 explores nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume delves into the newest trends in nanotechnology for food applications, focusing on improving food delivery systems.

In Volume 1, emerging nanotechnological applications in food processing, packaging, and preservation are discussed. Nanoparticles are utilized for safe and nutritious food production, protecting crops from pests, enhancing nutritional value, and addressing environmental concerns. This book specifically addresses nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural practices, and food safety.

Volume 2 delves into the use of nanotechnology in food process engineering, applications of biomaterials in food products, and the potential benefits for human health. It explores topics such as food texture, flavor, and taste enhancement, food safety, and the development of novel food packaging materials. Biomaterials, such as proteins, lipids, and carbohydrates, are utilized to improve the nutritional value, texture, and shelf life of food products. Additionally, modern nanotechnology is employed to develop intelligent nutrient delivery systems, which can help individuals maintain a healthy diet and reduce the risk of chronic diseases.

The third volume explores the newest trends in nanotechnology for food applications, focusing on improving food delivery systems. It discusses the use of nanotechnology in developing sustainable and environmentally friendly food packaging materials, as well as the development of smart food packaging systems that can monitor food quality and freshness. Nanotechnology is also used to develop antimicrobial chemicals and encapsulation techniques to improve food safety and prevent food spoilage.

Overall, this three-volume set provides a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry. It discusses the benefits and drawbacks of various methodologies and provides insights into the potential applications of nanotechnology in improving food safety, nutrition, and sustainability. The book is valuable for researchers, scientists, policymakers, and industry professionals interested in exploring the potential of nanotechnology in the food industry.

Weight: 898g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774910603