This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.
Editors and Affiliations
Food Engineering Department, CSIR-CFTRI, Mysuru, India
Umesh Hebbar
Faculty of Engineering and the Built Environment, University of Johannesburg, Johannesburg, South Africa
Shivendu Ranjan
Department of Biotechnology, Institute of Engineering and Technology, Dr. A.P.J. Abdul Kalam Technical University, Lucknow, India
Nandita Dasgupta
EPSRC Fellow, Enhanced Composite Centre, School of Aerospace Transport and Manufacturing, Cranfield University, Bedfordshire, UK
Raghvendra Kumar Mishra
About the editors
Umesh Hebbar is aSenior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India.
Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India.
Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India.
Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.
