Nanotechnological Approaches in Food Microbiology (Paperback, 1)

Chapter 1. Mathematical Models and Kinetic Studies for the Assessment of Antimicrobial Properties of Metal Nanoparticles. Chapter 2. Mushroom Extract?Reduced Metal Nanoparticles: An Effective Approach Against Food Pathogenic Bacteria. Chapter 3. Antimicrobial Efficacy of Neem Extract?Stabilized Metal Nanoparticles. Chapter 4. Metal Nanoparticles of Microbial Origin and Their Antimicrobial Applications in Food Industries. Chapter 5. A Way Forward With Nano-Antimicrobials as Food Safety and Preservation Concern: A Look at the Ongoing Trends. Chapter 6. Biogenic Nanoparticles: A New Paradigm for Treating Infectious Diseases in the Era of Antibiotic Resistance. Chapter 7. Nanoparticles and Antibiotic Drug Composite: A Novel Approach Towards Antimicrobial Activity. Chapter 8. Nanoemulsions of Plant-Based Bioactive Compounds: Synthesis, Properties, and Applications. Chapter 9. Essential Oil Nanoemulsions: As Natural Antimicrobial Agents. Chapter 10. Nanoemulsions Formulated With Cinnamon Oil, and Their Antimicrobial Applications. Chapter 11. Applications, Formulations, Antimicrobial Efficacy and Regulations of Essential Oils Nanoemulsions in Food. Chapter 12. Antimicrobial Efficacy of Essential Oil Nanoemulsions. Chapter 13. Nanotechnologies in Food Microbiology: Overview, Recent Developments, and Challenges. Chapter 14. Nanocapsules as Potential Antimicrobial Agents in Food. Chapter 15. Nano-Starch Films as Effective Antimicrobial Packaging Material. Chapter 16. Starch Bio-Nanocomposite Films as Effective Antimicrobial Packaging Material. Chapter 17. Biogenic Metal Nanoparticles and Their Antimicrobial Properties. Chapter 18. Enhanced Antimicrobial Efficacy of Essential Oils?Based Nanoemulsions. Chapter 19. Nano-Starch Films as Effective Antimicrobial Packaging Materials.