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Nanobiotechnology in Food: Concepts, Applications and Perspectives (Hardcover, 1st ed. 2019)
Loot Price: R3,028
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Nanobiotechnology in Food: Concepts, Applications and Perspectives (Hardcover, 1st ed. 2019)
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This text focuses on the many benefits of the use of
nanobiotechnology in the food industry. Each aspect of
nanobiotechnology use is covered in depth, from food processing to
packaging to safety and quality control. The authors outline the
definition and history of nanobiotechnology and cover novel
technologies for its use in the food industry, including the
advantages and challenges for food scientists. Individual chapters
focus on the food industry's use of nano-additives, nano-sensors,
nano-encapsulation for nutrition delivery and considerations for
commercialization. The potential hazards for nanoparticle use, as
well as the future prospects of nanobiotechnology use in the food
industry, are presented here in depth. Nanobiotechnology in Food:
Concepts, Applications and Perspectives explores the emerging
developments in nanotechnology which make it increasingly
applicable to the food industry. Nanoparticles are applied during
food processing to improve nutritional quality, flow properties,
flavor, color and stability, and also to increase shelf life by
decreasing the activity of microorganisms. Nanotechnology is
important for the development of healthier foods with lower fat,
sugar and salt levels, and to overcome many food-related diseases.
This book shows how producers and manufacturers can make great
strides in food quality and safety by using nanotechnology.
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