This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

Carbon-Based Nanofillers and Their Rubber Nanocomposites: Carbon Nano-Objects presents their synthetic routes, characterization and structural properties, and the effect of nano fillers on rubber nanocomposites. The synthesis and characterization of all carbon-based fillers is discussed, along with their morphological, thermal, mechanical, dynamic mechanical and rheological properties. In addition, the book covers the theory, modeling and simulation aspects of these nanocomposites, along with various applications. Users will find this a unique contribution to the field of rubber science and technology that is ideal for graduates, post graduates, engineers, research scholars, polymer engineers, polymer technologists, and those in biomedical fields.

Carbon-Based Nanofillers and their Rubber Nanocomposites: Fundamentals and Applications provides the synthetic routes, characterization, structural properties and effect of nano fillers on rubber nanocomposites. The synthesis and characterization of all carbon-based fillers is discussed, along with their morphological, thermal, mechanical, dynamic mechanical, and rheological properties. The book also covers the theory, modeling, and simulation aspects of these nanocomposites and their various applications. Users will find a valuable reference source for graduates and post graduates, engineers, research scholars, polymer engineers, polymer technologists, and those working in the biomedical field.

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.