Impact Of Nanoscience In The Food Industry by Alexandru Mihai GrumezescuImpact Of Nanoscience In The Food Industry by Alexandru Mihai Grumezescu

Impact Of Nanoscience In The Food Industry

byAlexandru Mihai GrumezescuEditorAlina Maria Holban

Paperback | January 13, 2018

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The Impact of Nanoscience in the Food Industry, Volume 12inThe Handbook of Food Bioengineeringseries, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.

  • Identifies common nanomaterials used in food preservation and food packaging
  • Provides industrial applications to increase food production
  • Describes analytical methods for assessing food safety
  • Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals
  • Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-publishe...
Title:Impact Of Nanoscience In The Food IndustryFormat:PaperbackDimensions:484 pages, 9.41 × 7.24 × 0.98 inPublished:January 13, 2018Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:012811441X

ISBN - 13:9780128114414


Table of Contents

1. Application of Nanotechnology in Food Industry: Present Status and Future Prospects 2. Nanotechnology: a pioneering rebellion for food diligence 3. Implication of Nano Science in the Food Processing and Agricultural Industries 4. Progress and challenges of nanotechnology in food engineering 5. Nanotechnology trends in the food industry: recent developments, risks and regulation 6. Impact of Nanoscience in Food Industry - Consumer's Health and Regulatory Organisations 7. Functionalised silica nanomaterials as a new tool for new industrial applications 8. Eco-friendly synthesis of metal /metal oxide nanoparticles and their application in food packaging and food preservation 9. Significance of Nanotechnology for sensing, estimation, degradation and formulation of agrochemicals 10. Nanometals as promoters of nutraceutical quality in crop plants 11. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants 12. Stabilized R-alpha-lipoic acid by encapsulation using cyclodextrins 13. Integrated process control for result oriented process automation 14. Electrospun Polymeric Nanofibers in Food Packaging 15. Use of nanoparticles in the food industry. Advances and perspectives