Impact of Nanoscience in the Food Industry, Volume 12

1. Application of Nanotechnology in Food Industry: Present Status and Future Prospectus
   Ami Patel, Falguni Patra, Nihir Shah and Chandraprakash Khedkar
   2. Nanotechnology: a pioneering rebellion for food diligence
   Mian Kamran Sharif, Kanza Aziz Awan, Masood Sadiq Butt, Hafiz Rizwan Sharif
   3. Implication of Nano Science in the Food Processing and Agricultural Industries
   Arnab Majumdar, Neha Pradhan, Jibin Sadasivan, Nupur Ojha, Ananya Acharya, Swathy Babu, Sutapa Bose
   4. Progress and challenges of nanotechnology in food engineering
   Sophiya Devi Lamabam and Robert Thangjam
   5. Nanotechnology trends in the food industry: recent developments, risks and regulation
   A.G. Ponce, J.F. Ayala-Zavala, N.E. Marcovich, F.J. Vázquez, M.R. Ansorena
   6. Impact of Nanoscience in Food Industry – Consumer’s Health and Regulatory Organisations
   Ioannis L. Liakos, Alexandru Mihai Grumezescu, Alina Maria Holban
   7. Functionalised silica nanomaterials as a new tool for new industrial applications
   Jose Vicente Ros-Lis, Andrea Bernardos, Édgar Pérez, José Manuel Barat, Ramón Martínez-Máñez
   8. Eco-friendly synthesis of metal /metal oxide nanoparticles and their application in food packaging and food preservation
   K. Jagadish, S. Yallappa, B.N. Chandrashekar, B.L. Dhananjaya, S. Srikantaswamy
   9. Significance of Nanotechnology for sensing, estimation, degradation and formulation of agrochemicals
   Kishore Kumar Nair, Neha Srivastava, Supriya Kumari, Samsul Alam, S.K.Raza
   10. Nanometals as promoters of nutraceutical quality in crop plants
   Juarez-Maldonado, A., S. Gonzalez-Morales, M. Cabrera-De la Fuente, J. Medrano-Macias, A. Benavides-Mendoza
   11. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants
   Gulay Ozkan, Senem Kamiloglu, Esra Capanoglu, Julide Hizal, Resat Apak
   12. Stabilized R-alpha-lipoic acid by encapsulation using cyclodextrins. 
   Naoko Ikuta, Keiji Terao and Seiichi Matsugo
   13. Integrated process control for result oriented process automation
   Holger Schmidt
   14. Electrospun Polymeric Nanofibers in Food Packaging
   Juliana Botelho Moreira, Michele Greque de Morais, Etiele Greque de Morais, Bruna da Silva Vaz and Jorge Alberto Vieira Costa
   15. Use of nanoparticles in the food industry. Advances and perspectives
   Maria L. Carrillo-Inungaray, Jorge Antonio Trejo-Ramirez Abigail Reyes-Munguia, Candy Carranza-Alvarez

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, 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

Experts on the field of nanoscience, students and people from the food industry and academic researchers, regulatory agencies