Handbook of Food Nanotechnology
Applications and Approaches
- 1st Edition - June 16, 2020
- Latest edition
- Editor: Seid Mahdi Jafari
- Language: English
Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and appli… Read more
Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food.
Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered.
- Brings novel applications of nanotechnology in processing food products
- Shows how to improve the formulation of food products with nano-structured ingredients
- Explores new opportunities in food packaging through nano-structured materials
Academics, students, researchers, practitioners, and those who are working or interested in various fields of food nanotechnology
Section 1: Application of nanotechnology in food processing
1. Nanofluid thermal processing
2. Nanofilteration
3. Nanosorbents and nano-porous materials
Section 2: Application of nanotechnology in food ingredients
4. Nanoemulsions and nano-sized ingredients for food formulations
5. Nanoencapsulation of food ingredients
6. Enhancing the bioavailability of nutrients by nano-delivery systems
Section 3: Application of nanotechnology in food quality and safety
7. Metal nanoparticles as antimicrobial agents
8. Nano-based aptasensors for detection of food contaminants
9. Nanoparticles for checking adulteration/spoilage of food products
Section 4: Application of nanotechnology in food packaging
10. Nanoparticles for bioactive food packaging
11. Reinforced nanocomposites for food packaging
Section 5: Characterization and safety of food nanomaterials
12. Characterization and analysis of nano-materials in foods
13. Safety and regulatory issues of nano-materials in foods
- Edition: 1
- Latest edition
- Published: June 16, 2020
- Language: English
SJ
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.
Affiliations and expertise
Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, IranRead Handbook of Food Nanotechnology on ScienceDirect