Advancements in Nanotechnology for Food and Packaging
Language: English
Published by Elsevier Science, 2024
- Softcover
- New
Condition: New
£ 245.93
Quantity: Over 20 available
Add to basketItem description from seller
Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and moreIncludes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives.
Seller Inventory # 1708191819
- Title
- Advancements in Nanotechnology for Food and Packaging
- Publisher
- Elsevier Science
- Publication year
- 2024
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 044321428X
- ISBN 13
- 9780443214288
Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more.
This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.
- Discusses several applications of nanotechnology in the food industry, including flavoring, enhancement of shelf life, improved food storage, and more
- Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano additives
- Features case studies demonstrating how nanotechnology is being used in today's food industry
"Synopsis" may belong to another edition of this title.
About the Author
Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development.
Dr. Swarup Roy is an Associate Professor in the Department of Food Technology and Nutrition at Lovely Professional University, India, and an Eminent Scholar at Kyung Hee University, Republic of Korea. His research expertise spans bio-nanocomposite materials, biopolymer-based functional composites, nanotechnology, and sustainable food packaging. His work focuses on developing advanced materials for intelligent, active, and environmentally responsible packaging applications. Dr. Roy has held research and academic positions at leading institutions in India and South Korea and actively contributes to the scientific community through editorial and guest editorial roles for several international journals in materials science, nanotechnology, and food science.
Łukasz Łopusiewicz works in the Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland.
"About the title" may belong to another edition of this title.
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