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200 10$aApplication of Nanotechnology in Food Science, Processing and Packaging /$fedited by Chukwuebuka Egbuna, Jaison Jeevanandam, Kingsley C. Patrick-Iwuanyanwu, Eugene N. Onyeike
205   $a1st ed. 2022.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022.
215   $a1 online resource (266 pages)
225 1 $aChemistry and Materials Science Series
311 08$aPrint version: Egbuna, Chukwuebuka Application of Nanotechnology in Food Science, Processing and Packaging Cham : Springer International Publishing AG,c2022 9783030988197 
320   $aIncludes bibliographical references and index.
327   $aChapter 1: Application of Nanotechnology in the Food Industry -- Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives -- Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods -- Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals -- Chapter 5: Nanoemulsions in Food Industry -- Chapter 6: Food System Application of Nanomaterials in the Food Industry -- Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application -- Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods -- Chapter 9: Anticaking Agents in Food Nanotechnology -- Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications -- Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage -- Chapter 12: Active, Smart, Intelligent, and Improved Packaging -- Chapter 13: Application of Nanoformulations in Improving the Propertiesof Curcuma (Curcuma longa L.) -- Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations -- Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry.
330   $aThis book entitled ?Application of Nanotechnology in Food Science, Processing and Packaging? presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
410  0$aChemistry and Materials Science Series
606   $aNanotechnology
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aFood security
606   $aFood Nanotechnology
606   $aFood Science
606   $aFood Engineering
606   $aFood Chemistry
606   $aFood Security
606   $aFood Studies
615  0$aNanotechnology.
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615  0$aFood security.
615 14$aFood Nanotechnology.
615 24$aFood Science.
615 24$aFood Engineering.
615 24$aFood Chemistry.
615 24$aFood Security.
615 24$aFood Studies.
676   $a664
676   $a664
702   $aEgbuna$b Chukwuebuka
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910568241703321
996   $aApplication of nanotechnology in food science, processing and packaging$92984813
997   $aUNINA