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Vol 1 discusses nanotechnological applications in food processing, packaging, and preservation, focusing on nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues.
List of contents
Part I: Nanotechnology Applications in Food Products 1. Scope of Nanotechnology for Food Preservation 2. Emerging Nanotechnology for Food Preservation 3. Role of Nanomaterials for Food Processing and Preservation 4. Potential of Polysaccharide Nanoparticles in Foods
Part II: Nanotechnology Applications in Food Preservation 5. Novel Methods in Nanotechnology for Food Preservation 6. Potential of Polymer Nano-Blends in Food Packaging 7. Role of Inorganic Fillers in Nanocomposites for Food Packaging 8. Nanoformulation: A Promising Approach Towards Food Fortification
Part III: Nanotechnology Applications in Sustainable Agriculture 9. Scope of Plant-Based Nanoparticles as Antibacterial and Antibiofilm Agents 10. Antibacterial Activity of Neem Nanoparticles on Fabrics 11. Role of Nanomaterials for Removal of Biomaterials and Microbes from Wastewater
About the author
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir, India. Dr. Malik has published over 20 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He also serves as an editor and reviewer of several journals.
Satish Kumar, PhD, is Assistant Professor (Food Science and Technology) at the College of Horticulture and Forestry at Dr. Y. S. Parmar University of Horticulture and Forestry in Himachal Pradesh, India. He has served at Lovely Professional University, Phagwara-Punjab, India, as Assistant Professor (Food Technology and Nutrition). He has to his credit research papers, book chapters, conference papers, and abstracts.
Ritesh Balaso Watharkar, PhD, is affiliated with the College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, India. He was formerly Assistant Professor at Karunya Institute of Technology and Sciences, at K. K. Wagh Food Tech College, and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He has published both popular and journal articles.
Summary
Vol 1 discusses nanotechnological applications in food processing, packaging, and preservation, focusing on nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues.
