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Nanotechnology Horizons in Food Process Engineering- 1

Food Preservation, Food Packaging and Sustainable Agriculture

Megh R. Goyal, Junaid Ahmad Malik, Satish Kumar, Ritesh B. Watharkar
ISBN : 
9781774910603
Publisher/Imprint:
AAP, CRC Press (Taylor & Francis Group)
Pages :
437
Format :
Print/e-Book
Language :
English
Edition/Volume :
1st
© Year :
2022
Publication date:
August 2022
Price
$179.95

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.

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.


Table of Contents

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


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

Junaid Ahmad Malik, PhD
Lecturer, Department of Zoology, Government Degree College, Bijbehara, Kashmir (J&K), India

Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. He has more than eight years of research experience. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published over 20 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia and has more than 20 conference papers to his credit. He is a life member of the Society for Bioinformatics and Biological Sciences.

Satish Kumar, PhD
Assistant Professor (Food Science and Technology), College of Horticulture and Forestry Dr. Y.S. Parmar University of Horticulture and Forestry, Himachal Pradesh, India

Satish Kumar, PhD, is Assistant Professor (Food Science and Technology) at the College of Horticulture and Forestry at Dr. Y.S. Parmar University of Horticulture and Forestry in Himachal Pradesh, India. He is currently working on the characterization of edible nanoemulsions for reducing postharvest losses of fresh horticultural produce. He is also associated with the development of novel animal food analogues (milk and meat analogues) and protocols for utilization of waste generated from the agricultural and horticultural processing industry by cradle-to-cradle regenerative conceptualization. He has served at Lovely Professional University, Phagwara-Punjab, India, as Assistant Professor (Food Technology and Nutrition). He has to his credit research papers, book chapters, conference papers, and abstracts. He has successfully guided 19 MSc scholars of food technology and nutrition. He has participated in several national and international conferences, seminars, workshops, training, symposiums, etc. He is also serving as editorial board member for several journals as well as a reviewer.

Ritesh B. Watharkar, PhD
College of Management, Agri and Food Management, MIT-ADT University, Loni Kalbhor, Pune,Maharashtra, India

Ritesh Balaso Watharkar, PhD, is Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, Karunya, Coimbatore, India. He has worked as Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme and as Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He has published several journal articles in reputed journals and has attended more than 10 national and international conferences. He also published several popular articles. He is a life member of Association of Food Scientist and Technologist, India.