Nanobiotechnology for Sustainable Food Management

By: López-Maldonado, Eduardo Alberto and Amber R. Solangi and Fabio Granados-Chinchilla

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Synopsis: 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 fortiﬁcation 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.

Book Quality:: Publisher Quality
ISBN-13:: 9781040130520
Related ISBNs:: 9781003514039, 9781032622842, 9781040130506
Publisher:: CRC Press
Date of Addition:: 10/25/24
Copyrighted By:: selection and editorial matter, Eduardo Alberto López-Maldonado, Amber R. Solangi and Fabio Granados-Chinchilla
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Science, Cooking, Food and Wine, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Eduardo Alberto López-Maldonado
Edited by:: Amber R. Solangi
Edited by:: Fabio Granados-Chinchilla