This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.
Format: Hardback
CONTRIBUTORS: Umesh Hebbar
EAN: 9783030445515
COUNTRY: Switzerland
PAGES:
WEIGHT: 764 g
HEIGHT: 235 cm
PUBLISHED BY: Springer Nature Switzerland AG
DATE PUBLISHED: 2020-08-07
CITY:
GENRE: SCIENCE / Nanoscience, TECHNOLOGY & ENGINEERING / Food Science / General, TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology, TECHNOLOGY & ENGINEERING / Nanotechnology & MEMS
WIDTH: 155 cm
SPINE:
Book Themes:
Nanosciences, Microbiology (non-medical), Nanotechnology, Food and beverage technology, Electronics engineering
Umesh Hebbar is a Senior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India.Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India. Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India. Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.
