Advancements in Nanotechnology for Food and Packaging

Erscheinungsjahr 2024
ISBN: 978-0-443-21428-8
Verlag: Elsevier Inc

Buch, Englisch, 522 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1060 g

Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more. This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.

Autoren/Hrsg.

Ghosh, Tabli

Roy, Swarup

Lopusiewicz, Lukasz

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
• Technische Wissenschaften Technik Allgemein Nanotechnologie

Inhaltsverzeichnis

CHAPTER 1 Introduction to Nanotechnology in Food Science
CHAPTER 2 Nanotechnology in Food Processing
CHAPTER 3 Nanomaterials in Food Packaging
CHAPTER 4 Nanotechnology in Food Safety
CHAPTER 5 Nanotechnology in Functional Food Development
CHAPTER 6 Nanotechnology in Functional Food Developments
CHAPTER 7 Nanotechnology in Food Safety
CHAPTER 8 Nanocomposites in Food Packaging
CHAPTER 9 Anticaking Agents and Colorants for Food Products
CHAPTER 10 Fabrication of Functional Nanomaterials from Food Waste

CHAPTER 11 Nanoencapsulation and Nanocarriers: Edible Food Packaging
CHAPTER 12 Nanotechnology in Edible Films and Coatings
CHAPTER 13 Nanotechnology in Sustainable Food Packaging
CHAPTER 14 Nanotechnology in Antimicrobial Packaging
CHAPTER 15 Nanotechnology in Gas-Scavenging Additives

Über Autor(innen)

Lopusiewicz, Lukasz
Lukasz Lopusiewicz works in the Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland.

Roy, Swarup
Dr. Swarup Roy is an Associate Professor in the Department of Food Technology and Nutrition at Lovely Professional University, India, and an Eminent Scholar at Kyung Hee University, Republic of Korea. His research expertise spans bio-nanocomposite materials, biopolymer-based functional composites, nanotechnology, and sustainable food packaging. His work focuses on developing advanced materials for intelligent, active, and environmentally responsible packaging applications. Dr. Roy has held research and academic positions at leading institutions in India and South Korea and actively contributes to the scientific community through editorial and guest editorial roles for several international journals in materials science, nanotechnology, and food science.

Ghosh, Tabli
Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.