Nanotechnology Horizons in Food Process Engineering- 3
Trends, Nanomaterials, and Food Delivery
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 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
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
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.
MMegh 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.