Bababode Adesegun Kehinde – författare

Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology.

Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology.

Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology.

The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.

The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.