Handbook of Food Nanotechnology
Academic Press Inc (Verlag)
978-0-12-815866-1 (ISBN)
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.
Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.
Section 1: Application of nanotechnology in food processing 1. Nanofluid thermal processing 2. Nanofilteration 3. Nanosorbents and nano-porous materials
Section 2: Application of nanotechnology in food ingredients 4. Nanoemulsions and nano-sized ingredients for food formulations 5. Nanoencapsulation of food ingredients 6. Enhancing the bioavailability of nutrients by nano-delivery systems
Section 3: Application of nanotechnology in food quality and safety 7. Metal nanoparticles as antimicrobial agents 8. Nano-based aptasensors for detection of food contaminants 9. Nanoparticles for checking adulteration/spoilage of food products
Section 4: Application of nanotechnology in food packaging 10. Nanoparticles for bioactive food packaging 11. Reinforced nanocomposites for food packaging
Section 5: Characterization and safety of food nanomaterials 12. Characterization and analysis of nano-materials in foods 13. Safety and regulatory issues of nano-materials in foods
Erscheinungsdatum | 29.06.2020 |
---|---|
Verlagsort | San Diego |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 1200 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-12-815866-2 / 0128158662 |
ISBN-13 | 978-0-12-815866-1 / 9780128158661 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
aus dem Bereich