Nanobiotechnology in Food: Concepts, Applications and Perspectives

This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel...

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Bibliographic Details
Main Authors: Jafarizadeh-Malmiri, Hoda (Author), Sayyar, Zahra (Author), Anarjan, Navideh (Author), Berenjian, Aydin (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : 2019.
Imprint: Springer,
Edition:1st ed. 2019.
Subjects:
Food science.
Chemistry, Organic.
Food Science.
Organic Chemistry.
Online Access:Full-text access
Table of Contents:
  • Nanobiotechnology at a Glance
  • Challenges for Nanobiotechnology
  • Novel Technologies in Food Nanobiotechnology
  • Nano-additives for Food Industries
  • Nanobiotechnology in Food Packaging
  • Nano-Sensors in Food Nanobiotechnology
  • Nano-Encapsulation for Nutrition Delivery
  • Potential Hazards of Nanoparticles
  • Commercialization Consideration
  • Future Prospects of Nanobiotechnology.

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