Download or read book Food Science and Food Microbiology Applied Nanotechnology written by Dorothy Green and published by States Academic Press. This book was released on 2021-11-16 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food science is a multi-disciplinary field which involves chemistry, microbiology, biochemistry, nutrition and engineering to solve real life problems associated with food systems. The study of organisms which inhibit, contaminate or create food is termed as food microbiology. Nanotechnology is an upcoming field of engineering which deals with creation of functional systems at a molecular level. It has a wide variety of applications in the fields of food science and food microbiology. A few of its applications are targeted delivery systems, nanosensors and metal oxide nanoparticles. Targeted delivery systems using nanoencapsulation are found to increase the bioavailability of bioactive compounds. Metal oxide nanoparticles are used to increase the shelf life of food as they have antimicrobial properties. Nanosensors are being used extensively for detection of pathogens and other contaminants. Nanotechnology is also employed to replace non-biodegradable plastic packaging materials with environment friendly solutions. This book traces the progress of this field and highlights some of its key concepts and applications. From theories to research to practical applications, case studies related to all contemporary topics of relevance to food science and food microbiology have been included in it. A number of latest researches have been included in this book to keep the readers up-to-date with the global concepts in this area of study.

Download or read book Food Science and Technology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Download or read book Nanoscience in Food and Agriculture 2 written by Shivendu Ranjan and published by Springer. This book was released on 2016-08-18 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the second volume on this topic within the series. With unique properties, nanomaterials are rapidly finding novel applications in many fields such as food, medicine, agriculture and pollution. Such applications include to treat cancer, nanosensors to detect food contamination, nanomaterials for food packaging, nanoencapsulation to preserve nutraceuticals, and nanofertilisers for advanced agriculture. After an introductory chapter on property rights of nanomaterials, readers will discover the applications of nanotechnology in food, health, environment, ecotoxicology and agriculture.

Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Download or read book Nano food Engineering written by Umesh Hebbar and published by Springer Nature. This book was released on 2020-08-06 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

Download or read book Food Microbiology written by T. A. Roberts and published by . This book was released on 1983 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nanotechnology Applications in Food written by Alexandru Grumezescu and published by Academic Press. This book was released on 2017-02-22 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. Includes how nanobiosensors are useful for the detection of foodborne pathogens Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems Identifies practical applications of nanoscience for use in industry today

Download or read book Nanotechnology Applications for Food Safety and Quality Monitoring written by Arun Sharma and published by Academic Press. This book was released on 2022-11-01 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies. Demonstrates how nanotechnology can improve food safety and quality Shows how nanotechnology sensors can be used for food pesticides, pathogens and microbes Discusses the benefits and risks of nanotechnology applications for food safety

Download or read book Microbial Biotechnology in Food and Health written by Ramesh C. Ray and published by Academic Press. This book was released on 2020-09-13 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. Covers the latest biotechnological research articles on applications of microbes for food and health science Presents research articles to emphasize research methods and techniques useful for research outcomes Analysis detoxification properties of microorganisms in foods Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Download or read book Sustainable Agriculture Reviews 55 written by Vaibhav Kumar Maurya and published by Springer Nature. This book was released on 2021-10-12 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.

Download or read book Application of Nanotechnology in Food Science and Food Microbiology written by Jayanta Kumar Patra and published by Frontiers Media SA. This book was released on 2018-06-25 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones. However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment.

Download or read book Handbook of Food Nanotechnology written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2020-06-17 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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

Download or read book Handbook of Research on Food Science and Technology written by Monica Chavez-Gonzalez and published by CRC Press. This book was released on 2021-03-11 with total page 915 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Download or read book Global Issues in Food Science and Technology written by Gustavo V. Barbosa-Canovas and published by Academic Press. This book was released on 2009-07-22 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. The latest insights into the topics of greatest concern to today's food science and technology professionals Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Download or read book Food Process Engineering and Technology written by Junaid Ahmad Malik and published by Springer Nature. This book was released on 2024-01-05 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.

Download or read book Emerging Technologies in Food Science written by Monika Thakur and published by Springer Nature. This book was released on 2020-06-02 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

Download or read book Handbook of Research on Food Science and Technology written by Monica Chavez-Gonzalez and published by CRC Press. This book was released on 2019-01-15 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.