Nanotechnology Horizons in Food Process Engineering- 2
Scope, Biomaterials, and Human Health
Megh R. Goyal, Santosh K. Mishra, Satish Kumar
AAP, CRC Press (Taylor & Francis Group)
© Year :
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 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.
Table of Contents
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
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
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
Santosh K. Mishra, PhD
Assistant Professor, Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
Santosh K. Mishra, PhD, is an Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India. He is currently working in the area of functional foods and dairy products, researching live probiotics and technology of functional lactic cultures for fermented and non-fermented dairy products. He has served in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, India. Dr. Mishra is handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission as principal investigator or co-principal investigator. He has received several awards for best paper and poster presentations as well as junior and senior research fellowships during his master’s and doctoral programs from the National Dairy Research Institute. He has published several research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs.
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.