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· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 생명과학 > 미생물학
· ISBN : 9783030988197
· 쪽수 : 263쪽
· 출판일 : 2022-05-04
목차
Chapter 1: Application of Nanotechnology in the Food Industry
Bishnu Kumar Pandey, Sonam Pandey, Ravindra Dhar, Kanti Bhooshan Pandey
kantibiochem@gmail.com
Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives
Shreya M Hegde, Sanya Hazel Soans, Ravi Teja Mandapaka, Siddesha J.M., Archer Ann Catherine, Chukwuebuka Egbuna, and Raghu Ram Achar
rracharya@jssuni.edu.in
Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods
Neelesh Kumar Nema, Nayana Rajan, Sachithra Sabu, Swapnil Devidas Khamborkar, Smitha Sarojam, Linson Cheruveettil Sajan, Marin Babu, Aeena Peter, Baby Kumaranthara Chacko, Viju Jacob
neeleshk@synthite.com
Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals
Dunya AL-Duhaidahawi
dunyal.mohammed@uokufa.edu.iq
Chapter 5: Nanoemulsions in Food Industry
Goutam Kumar Jena, Rabinarayan Parhi and Suvendu Kumar Sahoo
goutam2902@gmail.com
Chapter 6: Food System Application of Nanomaterials in the Food Industry
Syeda Konain Mizba, Tafadzwa Justin Chiome, Chukwuebuka Egbuna, Asha Srinivasan, Raghu Ram Achar
rracharya@jssuni.edu.in
Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application
Saira Sattar, Amna Javed, Muhammad Faisal Nisar, Uzma Javaid, Muhammad Saad Hashmi, Obinna Chukwuemeka Uchenna Adumanyasairasattar1607@gmail.com
Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods
Shahira M. Ezzat, Maha Salama, Nehal El Mahdi, Mohamed Salem
shahira.ezzat@pharma.cu.edu.eg
Chapter 9: Anticaking Agents in Food Nanotechnology
Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Fakhar Islam, Muhammad Armghan Khalid, Muzamal Hussain, Waqas Anjum,Atka Afzal
muhammadafzaal@gcuf.edu.pk
Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications
Neelma Munir1,, Maria Hasnain1, Huma Waqif, Babatunde Oluwafemi Adetuyi, Chukwuebuka Egbuna, Michael C. Olisah, Chukwudi Jude Chikwendu, Chukwuemelie Zedech Uche, Kingsley C. Patrick-Iwuanyanwu, Abeer Mohamed Ali El Sayed
neelma.munir@yahoo.com
Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage
Aksa Fathima, Tafadzwa Justin Chiome, Archer Ann Catherine, Chukwuebuka Egbuna, Raghu Ram Achar, Asha Srinivasan
rracharya@jssuni.edu.in
Chapter 12: Active, Smart, Intelligent, and Improved Packaging
Chinaza Godswill Awuchi and Terwase Abraham Dendegh
awuchichinaza@gmail.com
Chapter 13: Application of Nanoformulations in Improving the Properties of Curcuma (Curcuma longa L.).
Sirley Gonzalez Laime, Claudia Chavez Hernandez, Ariel Martinez Garcia, Juan Abreu Payrol.
japayrol@gmail.com
Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations
Jayashree V. Hanchinalmath, Surabhi R, Nevaj Jain, Megha Banerjee, Lochana P., Alekhya Batchu, Kirankumar Shivasharanappa, Sheeja MS, Snehva Roy
jayhanchinal@gmail.com
Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry
Abeer Mohamed Ali El Sayed, Chukwuebuka Egbuna, Kingsley C. Patrick-Iwuanyanwu, Chukwuemelie Zedech Uche, Johra Khan and Eugene N. Onyeike
abeer.ali@pharma.cu.edu.eg
