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Advancements in Nanotechnology for Food and Packaging
- 1st Edition - October 1, 2024
- Editors: Tabli Ghosh, Swarup Roy, Łukasz Łopusiewicz
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 1 4 2 8 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 1 4 2 7 - 1
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors,… Read more
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Request a sales quoteAdvancements 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.
- Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more
- Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives
- Features case studies demonstrating how nanotechnology is being used in today's food industry
Academic and industrial researchers interested in nanomaterials applications in the food industry
1. Nanotechnology in food application: An introduction
2. Nanotechnology in membrane filtration for fruit juice filtration
3. Application of pickering nanoemulsion in fruit juice
4. Nanosensors in food shelf-life extension and quality Monitoring
5. Nano additives in food products
6. Nanotechnology in functional food developments
7. Nanotechnology in food safety
8. Nanocomposites in food packaging
9. Anticaking agents and colorants for food products
10. Fabrication of functional nanomaterials from food waste
11. Nanoencapsulation and nanocarriers: edible food packaging
12. Nanotechnology in edible films and coatings
13. Nanotechnology in sustainable food packaging
14. Nanotechnology in intelligent packaging
15. Nanotechnology in antimicrobial packaging
16. Nanotechnology in gas scavenging additives
2. Nanotechnology in membrane filtration for fruit juice filtration
3. Application of pickering nanoemulsion in fruit juice
4. Nanosensors in food shelf-life extension and quality Monitoring
5. Nano additives in food products
6. Nanotechnology in functional food developments
7. Nanotechnology in food safety
8. Nanocomposites in food packaging
9. Anticaking agents and colorants for food products
10. Fabrication of functional nanomaterials from food waste
11. Nanoencapsulation and nanocarriers: edible food packaging
12. Nanotechnology in edible films and coatings
13. Nanotechnology in sustainable food packaging
14. Nanotechnology in intelligent packaging
15. Nanotechnology in antimicrobial packaging
16. Nanotechnology in gas scavenging additives
- No. of pages: 350
- Language: English
- Edition: 1
- Published: October 1, 2024
- Imprint: Elsevier
- Paperback ISBN: 9780443214288
TG
Tabli Ghosh
Tabli Ghosh is currently an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, India. She obtained her Ph.D. from the Department of Chemical Engineering, Indian Institute of Technology Guwahati, India. During her Ph.D., 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 Ph.D with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in Food Engineering and Technology, Tezpur University, Assam, India. Her main work focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging and product development.
Affiliations and expertise
Assistant Professor, Department of Food Engineering and Technology, Tezpur University, IndiaSR
Swarup Roy
Swarup Roy is an assistant professor at the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India. Dr Roy previously worked at the School of Bioengineering and Food Technology, Shoolini University, India. He was also a postdoctoral researcher at the BioNanocomposite Research Center, Kyung Hee University and Inha University, South Korea, and a research associate at IIT Indore, India. He obtained PhD in biochemistry from University of Kalyani as a DST INSPIRE fellow. His research work is focused on the preparation and application of biopolymer-based functional composite material for active and smart packaging applications.
Affiliations and expertise
Assistant professor at the Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, IndiaŁŁ
Łukasz Łopusiewicz
Łukasz Łopusiewicz works in the Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland.
Affiliations and expertise
Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland