Novel Approaches of Nanotechnology in Food

Nanotechnology has become one of the most promising technologies to revolutionize conventional food science and the food industry. Current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Moreover, this book overviews classification, preparative methods, and safety issues of nanomaterials for food science. The book covers the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. The contained information will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector. 

Print ISBN: 9781682517499 | $160 | 2021 | Hardcover

Subject: Engineering and Technology

Editor: Pedro Araujo-Pinzon