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Nanotechnology Horizons in Food Process Engineering (3-vol. set)

Volume 1, Volume 2, Volume 3

Megh R. Goyal
ISBN : 
9781774910641
Publisher/Imprint:
AAP, CRC Press (Taylor & Francis Group)
Pages :
1314
Format :
Print/e-Book
Language :
English
Edition/Volume :
1st
© Year :
2022
Publication date:
August 2022
Price
$500

About the Book

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors, extending food shelf life, and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials.

This new three-volume set, Nanotechnology Horizons in Food Process Engineering, addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods.

Click here for Volume 1 discusses emerging nanotechnolgical applications in food processing, packaging, and preservation. It focuses on using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, wastewater treatment, and bioenergy production.

Click here for Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated.

Click here for Volume 3: Trends, Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.


Table of Contents

VOLUME 1: FOOD PRESERVATION, FOOD PACKAGING, AND SUSTAINABLE AGRICULTURE
Editors: Megh R. Goyal, PhD, PE, Junaid Ahmad Malik, PhD, Satish Kumar, PhD, and Ritesh B. Watharkar, PhD

Preface

PART I: NANOTECHNOLOGY APPLICATIONS IN FOOD PRODUCTS
1. Scope of Nanotechnology for Food Preservation
Rajashri Kulal and B. B. Borse

2. Emerging Nanotechnology for Food Preservation
Shruthy Ramesh and Preetha Radhakrishnan

3. Role of Nanomaterials for Food Processing and Preservation
Rimpi Foujdar, Sandeep Kumar, Anil Kumar Chauhan, and Manab B. Bera

4. Potential of Polysaccharide Nanoparticles in Foods
Himjyoti Dutta

PART II: NANOTECHNOLOGY APPLICATIONS IN FOOD PRESERVATION AND PACKAGING
5. Novel Methods in Nanotechnology for Food Preservation
Nangwanbiang Kurbah and Sheena Haorongbam

6. Potential of Polymer Nano-Blends in Food Packaging
Smith V. Patil, Pratibha Jadhav, and Girish M. Joshi

7. Role of Inorganic Fillers in Nanocomposites for Food Packaging
Gargi D. Patil, Pratibha Jadhav, and Girish M. Joshi

8. Nanoformulation: A Promising Approach towards Food Fortification
Jyotika Dhankhar, Preeti Kundu, and Rita Mehla

PART III: NANOTECHNOLOGY APPLICATIONS IN SUSTAINABLE AGRICULTURE
9. Scope of Plant-Based Nanoparticles as Antibacterial and Antibiofilm Agents
Muzamil Ahmad Rather, Kuldeep Gupta, and Manabendra Mandal

10. Antibacterial Activity of Neem Nanoparticles on Fabrics
Suneeta Harlapur and Sujata F. Harlapur

11. Role of Nanomaterials for Removal of Biomaterials and Microbes from Wastewater
Shazia Hasan and Abdul Rauf

Index

_______________________________


VOLUME 2: SCOPE, BIOMATERIALS, AND HUMAN HEALTH
Editors: Megh Goyal, PhD, Santosh K. Mishra, PhD, and Satish Kumar, PhD

Preface

PART I: SCOPE OF NANOTECHNOLOGY IN FOOD PROCESS ENGINEERING
1. Scope of Metal Chalcogenide Nanomaterials in Food Processing Technologies
Vandna Devi and N. Prudhvi Raju

2. Flavan-3-Ols Research: From Chemistry to Nano Medicine
Ajay Sharma, Anil Kumar, Hardeep Singh Tuli, Rajshree Khare, and Anil K. Sharma

3. Potential of Carbon Nanotubes for Green Applications
Shrikaant Kulkarni

PART II: APPLICATIONS OF BIOMATERIALS IN FOOD PRODUCTS
4. Nanotechnology for Cereal-Based Food Products
Praveen K. Dikkala, Archana Kumari, Gosangi Avinash, Abhishek Thakur, and Monika Kaushik

5. Nanostructure Materials for Food Enrichment and Fortification
Simran Arora, Rajpreet Kaur Goraya, Mohit Singla, and Sachin Mittal

6. Applications of Nanomaterials in Food Packaging Systems
Uday Annapure, Pravin Bhushette, Sachin Sonawane, and Omkar Sawant

7. Recent Advances in Nano/Micro-Emulsion Delivered Curcumin: A Focus on Improved Anticancer and Antioxidant Responses
Parth Malik, Nisha Choudhary, and Virendra Kumar Yadav

8. Edible Nanoemulsion Coating Materials: Potential in Fresh Fruits and Vegetables
Satish Kumar, Vikas Kumar, Rakesh Sharma, Anamika Manhas, Sahil Chaudhary, and Simple Sharma

PART III: MODERN NANOTECHNOLOGY FOR HUMAN HEALTH
9. Scope of Nanotechnology in Human Health
Praveen K. Dikkala, T. P. Pradeepa Roberts, R. Bharathi, Kandi Sridhar, and Abhishek Thakur

10. Nanotechnology Applications in Biological Engineering: Plant Health Management
Pinkie Cherian and D. Sheela

Index

______________________


VOLUME 3: TRENDS, NANOMATERIALS, AND FOOD DELIVERY
Editors: Megh Goyal, PhD, Santosh K. Mishra, PhD, and Satish Kumar, PhD

Preface

PART I: CURRENT TRENDS IN NANOTECHNOLOGY FOR FOOD APPLICATIONS
1. Stability and Fate of Nanoparticles in Foods
Amisha Kushwaha, Gajendar Singh, and Manu Sharma

2. Nano-Biosensing for Detection of Food Contaminants
Mathivanan Sivaji, Muthuraman Yuvaraj, Eman Tawfik Hussien, Thangaraj Thilagavathi, and Pachamuthu Ayyadurai

PART II: INNOVATIVE TECHNOLOGIES IN NANOMATERIALS FOR FOOD APPLICATIONS
3. Nanotechnology Applications in Agriculture
Pankaj Kumar, Karuna Dhiman, Ishani Shaunak, Geetika Gambhir, Arun Kumar, and Dinesh K. Srivastava

4. Postharvest Physiology, Value Chain Advancement, and Nanotechnology in Fresh-Cut Fruits and Vegetables
Neeru Dubey, Srishti Chitranshi, Shailendra K. Dwivedi, and Anshu Sharma

5. Role of Nanotechnology in Nutrient Delivery
Deepshikha Rawat, Vidisha Tomer, Sanskriti Pandey, and Seherpreet Kaur Flora

6. Implications of Nanotechnology in Food Packaging
Anshu Sharma, Amisha Sharma, Marisha Baurai, Nancy Loria, Neeru Dubey, and Vijay Yadav Tokala

7. Applications of Nanotechnology in the Dairy Industry
Samriti Guleria, Mukul Kumar, Vikas Bansal, and Ashwani Kumar

8. Antimicrobial Nanoparticles: Production, Mechanism of Action, and Applications in the Food Sector
Saurabh Sharma, Ajay Sharma, Shailja Sankhyan, Anil Kumar, and Anil K. Sharma

9. Nanoencapsulation of Bioactive Compounds
Neha Sharma, Mudasir Yaqoob, Prastuty Singh, Gurkirat Kaur, and Poonam Aggarwal

10. Development of Nutraceuticals Using Nanotechnological Tools: Current Scenario and Future Prospects
Eman Tawfik Hussien, Muthuraman Yuvaraj, Mathivanan Sivaji, and Thangaraj Thilagavathi

11. Potential of Biofunctional Magnetic Nanoparticles in Food Safety: Detection of Toxins and Foodborne Pathogens
Sharad Raghuvanshi, Hina Khan, Vaishali Saroha, Jitendra Singh, Ashish Kadam, and Dharm Dutt

Index


About the Authors/Editors

Megh R. Goyal, PhD, PE
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico