Impact of Nanoscience in the Food Industry, 1st Edition

  • Alexandru Grumezescu
  • Alina Maria Holban
  • Published By:
  • ISBN-10: 0128114932
  • ISBN-13: 9780128114933
  • DDC: 664
  • Grade Level Range: College Freshman - College Senior
  • 484 Pages | eBook
  • Original Copyright 2018 | Published/Released January 2019
  • This publication's content originally published in print form: 2018

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The book explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
List of Contributors.
Series Preface.
Preface for Volume 12: Impact of Nanoscience in the Food Industry.
1: Application of Nanotechnology in the Food Industry: Present Status and Future Prospects.
2: Nanotechnology: A Pioneering Rebellion for Food Diligence.
3: Implication of Nanoscience in the Food Processing and Agricultural Industries.
4: Progress and Challenges of Nanotechnology in Food Engineering.
5: Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation.
6: Consumer's Health and Regulatory Organizations.
7: Functionalized Silica Nanomaterials as a New Tool for New Industrial Applications.
8: Ecofriendly Synthesis of Metal/Metal Oxide Nanoparticles and Their Application in Food Packaging and Food Preservation.
9: Significance of Nanotechnology for Sensing, Estimation, Degradation, and Formulation of Agrochemicals.
10: Nanometals as Promoters of Nutraceutical Quality in Crop Plants.
11: Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants.
12: Stabilized R-α-Lipoic Acid by Encapsulation Using Cyclodextrins.
13: Integrated Process Control for Result-Oriented Process Automation.
14: Electrospun Polymeric Nanofibers in Food Packaging.
15: Use of Nanoparticles in the Food Industry: Advances and Perspectives.