by Sanju Bala Dhull (Editor), Prince Chawla (Editor), Ravinder Kaushik (Editor)
Nanotechnology has gained attention in all aspects of modern
science, having vital applications in the food chain, storage, quality
monitoring, processing, preservation, and packaging. The global
population is increasing rapidly, therefore there is a requirement to
produce food products in a more proficient, non-toxic, and sustainable
way. Food scientists and microbiologists are interested in food safety
and quality assurance to produce excellent-quality food free of food
pathogens.
Nanotechnological Approaches in Food Microbiology
provides a systematic introduction and comprehensive information about
practical approaches and characteristic features related to the
significant applications of nanotechnology in food microbiology,
including, nano-starch films, nanoemulsions, biogenic nanoparticles,
and nanocapsules. The book will explore details about metal nanoparticle
synthesis, characterization, mathematical modeling, kinetic studies,
and their antimicrobial approaches.
Key Features:
- Includes
comprehensive knowledge on metal nanoparticle synthesis,
characterization, mathematical modeling, kinetic studies and their
antimicrobial approaches
- Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications
- Deals
with the latest development in nano-starch composite biofilms
containing bioactive constituents to inhibit pathogenic microbes
- Explores the nanocapsules as potential antimicrobial agents in food.
- Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance
This
book will educate readers on the aspects of nanotechnology in food
safety and quality assurance. Nanoemulsions, nanohydrogels, metal
nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials
are the emerging essentials of nanotechnology that are used to preserve
the food at greater extent. This book should be of interest to a large
and varied audience of researchers in academia, industry, food
processing, preservation, packaging, microbiology and policy
regulations.
