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.

This book explains how microorganisms play a pivotal role in the formation of biominerals, including carbonates, silicate minerals and oxides. As readers will learn, these minerals may be produced either intracellularly or extracellularly in order to sustain microbial life. Experienced scientists from the field show that some of these biominerals can be produced in an active form, which involves direct enzymatic intervention to form precipitates. In addition, passive mineral formation can be mediated by the presence of dead cells. Readers from Microbiology and Biochemistry will appreciate the thorough coverage on various types of microbial mineral formation and their roles in microbial domains. Furthermore, they will benefit from the authors' first-hand knowledge regarding common techniques for studying biomineral-producing microorganisms, factors affecting biomineralization, and the use of this process in biotechnological applications.

This book explains how microorganisms play a pivotal role in the formation of biominerals, including carbonates, silicate minerals and oxides. As readers will learn, these minerals may be produced either intracellularly or extracellularly in order to sustain microbial life. Experienced scientists from the field show that some of these biominerals can be produced in an active form, which involves direct enzymatic intervention to form precipitates. In addition, passive mineral formation can be mediated by the presence of dead cells. Readers from Microbiology and Biochemistry will appreciate the thorough coverage on various types of microbial mineral formation and their roles in microbial domains. Furthermore, they will benefit from the authors’ first-hand knowledge regarding common techniques for studying biomineral-producing microorganisms, factors affecting biomineralization, and the use of this process in biotechnological applications.

High Value Processing is concerned with all the processes and activities of converting raw materials and commodity materials into valuable products required by manufacturers or the end consumer. Efficient processing of raw materials and commodity goods is of great significance for continuing economic welfare. There is a need to develop products that have high value in world markets, and therefore people must understand fully the properties of materials as diverse as food, wood, metals, plastics and fuel. Advanced technologies and knowledge are required to design, manufacture and process these materials into high-value products. It is also important to understand the properties of these high-value products and how they will interact with their environment, whether it be within the body or in the atmosphere. This book will serve industrial and other activities where material is undergoing a change, whether that change is chemical, biochemical or physical. Improving the understanding of how to prepare feed materials, how to make reactions occur, separating and purifying products, controlling wastes, minimizing energy usage, and ultimately adding value to the raw materials used to produce something useful to people is an essential aspect to this composition. This book reads more as a single authored book with fully integrated chapters than as one compiled by editors, having benefited directly from the discussions by true experts in their fields.