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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Nanotechnological Approaches in Food Microbiology (Hardcover)
Loot Price: R6,027
Discovery Miles 60 270
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Nanotechnological Approaches in Food Microbiology (Hardcover)
Expected to ship within 12 - 19 working days
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Nanotechnology has gained attention in all aspects of modern
science, having vital applications in the food chain, storage,
quality monitoring, processing, preservation, and packaging. The
global population is increasing rapidly, therefore there is a
requirement to produce food products in a more proficient,
non-toxic, and sustainable way. Food scientists and microbiologists
are interested in food safety and quality assurance to produce
excellent-quality food free of food pathogens Nanotechnological
Approaches in Food Microbiology provides a systematic introduction
and comprehensive information about practical approaches and
characteristic features related to the significant applications of
nanotechnology in food microbiology, including, nano-starch films,
nanoemulsions, biogenic nanoparticles, and nanocapsules. The book
will explore details about metal nanoparticle synthesis,
characterization, mathematical modeling, kinetic studies, and their
antimicrobial approaches. Key Features: Includes comprehensive
knowledge on metal nanoparticle synthesis, characterization,
mathematical modeling, kinetic studies and their antimicrobial
approaches Lays out concepts of essential oil nanoemulsion and
their potential antimicrobial applications Deals with the latest
development in nano-starch composite biofilms containing bioactive
constituents to inhibit pathogenic microbes Explores the
nanocapsules as potential antimicrobial agents in food. Provides
information regarding new biogenic nano-antimicrobials developed
for the food safety and quality assurance This book will educate
readers on the aspects of nanotechnology in food safety and quality
assurance. Nanoemulsions, nanohydrogels, metal nanoparticles,
nano-starch films, nanocapsules and nano-antimicrobials are the
emerging essentials of nanotechnology that are used to preserve the
food at greater extent. This book should be of interest to a large
and varied audience of researchers in academia, industry, food
processing, preservation, packaging, microbiology and policy
regulations.
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