Food Preservation

Inbunden, Engelska, 2016

Del i serien Nanotechnology in the Agri-Food Industry

1 727 kr

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Beskrivning

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems
Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity
Presents diverse applications of nanostructured antimicrobials in food preservation
Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Produktinformation

Utgivningsdatum:2016-09-24
Mått:191 x 235 x 45 mm
Vikt:1 790 g
Format:Inbunden
Språk:Engelska
Serie:Nanotechnology in the Agri-Food Industry
Antal sidor:792
Förlag:Elsevier Science
ISBN:9780128043035

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Mer om författaren

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

Innehållsförteckning

1. Antimicrobic nanocomposites for food packaging2. Food applications of nanostructured antimicrobials3. Nanostructured antimicrobial materials in the food industry4. Antimicrobial nanotechnology: Research implications and prospects in food safety5. Sanitation of Equipment6. Recent advances in gas plasma technology for decontamination of food surfaces7. Use of high intensity ultrasound for production of antimicrobial and self-cleaning surfaces8. Multifunctional antimicrobial nanocomposites for food packaging applications9. Nanostructurated materials for prolonged and safe food preservation 10. Nanobiotechnological strategies for toxigenic fungi and mycotoxin control11. Natural products used for food preservation12. Use of nanoparticles as a potential antimicrobial for food packaging13. Recent Advances in the Direct and Nanomaterials-based Matrix-assisted Laser Desorption/Ionization Mass Spectrometric Approaches for Rapid Characterization and Identification of Foodborne Pathogens 14. Nano-metals Appraisal in Food Preservation and Food-Related Activities15. Photodamage and photoprotection: towards safety and sustainability through nanotechnology solutions16. Nanoparticles and their potential application as antimicrobials in food industry17. Nanobiotechnology of cyanobacterial UV-protective compounds: Innovations and prospects18. Advances in molecular biology based assays for the rapid detection of food microbial contaminants19. Antimicrobial Food Packaging with Cellulose-Copper Nanoparticles Embedded in Thermoplastic Resins20. Scientometric overview in food nanopreservation