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portada Nanotechnology in Food: Innovations in Processing, Safety and Packaging
Type
Physical Book
Publisher
Author
Language
English
Pages
412
Format
Paperback
Dimensions
22.9x15.2x2.3 cm
ISBN13
9786208440299

Nanotechnology in Food: Innovations in Processing, Safety and Packaging

Abu-Dief Mohammed, Ahmed Mohammed; El-Hady, Omar Mohammed; A. Eskander, Thomas Nady (Author) · LAP Lambert Academic Publishing · Paperback

Nanotechnology in Food: Innovations in Processing, Safety and Packaging - Abu-Dief Mohammed, Ahmed Mohammed; El-Hady, Omar Mohammed; A. Eskander, Thomas Nady

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Synopsis "Nanotechnology in Food: Innovations in Processing, Safety and Packaging"

Nanotechnology in Food Science: Processing, Safety, Packaging, and Storage explores the transformative role of nanotechnology in modern food systems. This comprehensive volume delves into cutting-edge nano-enabled innovations that enhance food processing, improve safety and quality, and revolutionize packaging and storage. Covering topics such as nano-encapsulation for controlled ingredient release, antimicrobial nanomaterials for food safety, and smart packaging for extended shelf life, this book provides a multidisciplinary perspective on the latest research and real-world applications. Bridging the gap between scientific advancements and industrial practices, this resource is essential for researchers, food technologists, regulatory professionals, and students seeking to understand the profound impact of nanotechnology on the global food supply. Additionally, it addresses critical regulatory challenges, risk assessment strategies, and the ethical implications of nanotechnology in food production.

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