Handbook of Food Nanotechnology

Handbook of Food Nanotechnology

Applications and Approaches

1st Edition - June 16, 2020

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  • Editor: Seid Jafari
  • Paperback ISBN: 9780128158661
  • eBook ISBN: 9780128160428

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Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered.

Key Features

  • Brings novel applications of nanotechnology in processing food products
  • Shows how to improve the formulation of food products with nano-structured ingredients
  • Explores new opportunities in food packaging through nano-structured materials


Academics, students, researchers, practitioners, and those who are working or interested in various fields of food nanotechnology

Table of Contents

  • Section 1: Application of nanotechnology in food processing
    1. Nanofluid thermal processing
    2. Nanofilteration
    3. Nanosorbents and nano-porous materials

    Section 2: Application of nanotechnology in food ingredients
    4. Nanoemulsions and nano-sized ingredients for food formulations
    5. Nanoencapsulation of food ingredients
    6. Enhancing the bioavailability of nutrients by nano-delivery systems

    Section 3: Application of nanotechnology in food quality and safety
    7. Metal nanoparticles as antimicrobial agents
    8. Nano-based aptasensors for detection of food contaminants
    9. Nanoparticles for checking adulteration/spoilage of food products

    Section 4: Application of nanotechnology in food packaging
    10. Nanoparticles for bioactive food packaging
    11. Reinforced nanocomposites for food packaging

    Section 5: Characterization and safety of food nanomaterials
    12. Characterization and analysis of nano-materials in foods
    13. Safety and regulatory issues of nano-materials in foods

Product details

  • No. of pages: 774
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: June 16, 2020
  • Imprint: Academic Press
  • Paperback ISBN: 9780128158661
  • eBook ISBN: 9780128160428

About the Editor

Seid Jafari

Seid Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Affiliations and Expertise

Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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