Application of nanotechnology in food science, processing and packaging / Chukwuebuka Egbuna, Jaison Jeevanandam, Kingsley C. Patrick-Iwuanyanwu, Eugene N. Onyeike, editors.
Egbuna, Chukwuebuka.; Jeevanandam, Jaison.; Patrick-Iwuanyanwu, Kingsley C.; Onyeike, Eugene N.
2022
TP370.5
Available Online

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Title
Application of nanotechnology in food science, processing and packaging / Chukwuebuka Egbuna, Jaison Jeevanandam, Kingsley C. Patrick-Iwuanyanwu, Eugene N. Onyeike, editors.
ISBN
9783030988203 (electronic bk.)
3030988201 (electronic bk.)
9783030988197
3030988198
DOI
https://doi.org/10.1007/978-3-030-98820-3
Publication Details
Cham : Springer, 2022.
Language
English
Description
1 online resource (266 pages)
Item Number
10.1007/978-3-030-98820-3 doi
Call Number
TP370.5
Dewey Decimal Classification
664
Summary
This book entitled Application of Nanotechnology in Food Science, Processing and Packaging presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Note
Includes index.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed May 18, 2022).
Added Author
Egbuna, Chukwuebuka.
Jeevanandam, Jaison.
Patrick-Iwuanyanwu, Kingsley C.
Onyeike, Eugene N.
Available in Other Form
Application of Nanotechnology in Food Science, Processing and Packaging.
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Chapter 1: Application of Nanotechnology in the Food Industry
Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives
Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods
Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals
Chapter 5: Nanoemulsions in Food Industry
Chapter 6: Food System Application of Nanomaterials in the Food Industry
Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application
Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods
Chapter 9: Anticaking Agents in Food Nanotechnology
Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications
Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage
Chapter 12: Active, Smart, Intelligent, and Improved Packaging
Chapter 13: Application of Nanoformulations in Improving the Properties of Curcuma (Curcuma longa L.)
Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations
Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry.

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