Although nanotechnology has revolutionized fields such as medicine,
genetics, biology, bioengineering, mechanics, and chemistry, its
increasing application in the food industry is relatively recent in
comparison. Nanotechnology is being used to discover new methods
for creating new flavors, extending food shelf life, and improving
food protection and nutritional value. Nanotechnology in the food
industry is now being explored for intelligent nutrient delivery
systems, "smart" foods, contaminant detection nanodevices and
nanosensors, advanced food processing, antimicrobial chemicals,
encapsulation, and green nanomaterials. This new three-volume set,
Nanotechnology Horizons in Food Process Engineering, addresses a
multitude of topical issues and new developments in the field.
Volume 1 focuses food preservation, food packaging and sustainable
agriculture, while Volume 2 looks at nanotechnology in food process
engineering, applications of biomaterials in food products, and the
use of modern nanotechnology for human health. The third volume
explores the newest trends in nanotechnology for food applications
and their application for improving food delivery systems.
Together, these three volumes provide a comprehensive and in-depth
look at the emerging status of nanotechnology in the food
processing industry, explaining the benefits and drawbacks of
various methodologies that will aid in the improvement and
development of food product sourcing and food hygiene monitoring
methods. Volume 1 discusses emerging nanotechnolgical applications
in food processing, packaging, and preservation. It focuses on
using nanoparticles for safe and nutritional food production,
protecting crops from pests, increasing nutritional value, and
providing solutions for various environmental issues. This book
especially deals with nanotechnology for controlling plant
pathogens, food packaging and preservation, agricultural
productivity, wastewater treatment, and bioenergy production.
Volume 2 discusses nanotechnology use in non-thermal techniques
such as high-pressure processing (HPP), pulsed electric fields
(PEFs), pulsed light, ultraviolet, microwave, ohmic heating,
electrospinning, and nano- and microencapsulation. This volume
looks at the role and application of minimal processing techniques
such as ozone treatment, vacuum drying, osmotic dehydration, dense
phase carbon dioxide treatment, and high-pressure assisted
freezing. The successful applications of nanotechnologies on
juices, meat and fish, fruits and vegetable slices, food surface,
purees, milk and milk products, extraction, drying enhancement, and
encapsulation of micro-macro nutrients are also considered. The
volume also presents several computer-aided techniques that are
emerging in the food processing sector, such as robotics, radio
frequency identification (RFID), three-dimensional food printing,
artificial intelligence, etc. Significant role of food properties
in design of specific food and edible packaging films have been
elucidated. Volume 3: Trends, Nanomaterials and Food Delivery
provides an overview of the current trends in nanotechnology for
food applications and food delivery systems. Topics include a
collection of chapters on diverse topics, including the stability
of nanoparticles in food, nanobiosensing for the detection of food
contaminants, nanotechnology applications in agriculture, the role
of nanotechnology in nutrient delivery, how nanotechnology is
applied in dairy products, biofunctional magnetic nanoparticles in
food safety, the development of nutraceuticals using
nanotechnological tools, and more.
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