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Nanobiotechnology for Sustainable Food Management
Edited by Eduardo Alberto López-Maldonado, Edited by Amber R. Solangi, Edited by Fabio Granados-Chinchilla
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| book description |
Among the most novel and ever-growing approaches to improving the food industry is nanobiotechnology. In this book, the prospective role of nanobiotechnology in food which includes quality control and safety through nanosensors and biosensors, targeted delivery of nutrients, controlled release of nutrients, proteins, antioxidants, and flavors through encapsulation and enzymatic reactions for food fortiï¬cation of fat-soluble compounds is discussed. Along the chapters of this book, nanobiotechnological techniques are addressed in detail with specific emphasis on food science applications. Features: Discusses nanobiotechnology in food for quality control and safety Covers food processing and packaging for food safety Explores the positive role of nanomaterials towards the sustainability of food Provides efficient, real, and sustainable solutions to pertinent global problems Includes case studies and research directions of the nanobiotechnology This book is aimed at researchers and graduate students in nanotechnology and food engineering.
| product details |
Normally shipped |
Publisher | Taylor & Francis Ltd
Published date | 25 Oct 2024
Language |
Format | Digital (delivered electronically)
Pages | 400
Dimensions | 0 x 0 x 0mm (L x W x H)
Weight | 0g
ISBN | 978-1-0401-3052-0
Readership Age |
BISAC | technology / nanotechnology
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