Table of Contents
Application of Nanotechnology in Food Industry: Present Status and Future Prospectus
Ami Patel, Falguni Patra, Nihir Shah and Chandraprakash Khedkar
2. Nanotechnology: a pioneering rebellion for food diligence
Mian Kamran Sharif, Kanza Aziz Awan, Masood Sadiq Butt, Hafiz Rizwan Sharif
3. Implication of Nano Science in the Food Processing and Agricultural Industries
Arnab Majumdar, Neha Pradhan, Jibin Sadasivan, Nupur Ojha, Ananya Acharya, Swathy Babu, Sutapa Bose
4. Progress and challenges of nanotechnology in food engineering
Sophiya Devi Lamabam and Robert Thangjam
5. Nanotechnology trends in the food industry: recent developments, risks and regulation
A.G. Ponce, J.F. Ayala-Zavala, N.E. Marcovich, F.J. Vázquez, M.R. Ansorena
6. Impact of Nanoscience in Food Industry Consumer's Health and Regulatory Organisations
Ioannis L. Liakos, Alexandru Mihai Grumezescu, Alina Maria Holban
7. Functionalised silica nanomaterials as a new tool for new industrial applications
Jose Vicente Ros-Lis, Andrea Bernardos, Édgar Pérez, José Manuel Barat, Ramón Martínez-Máñez
8. Eco-friendly synthesis of metal /metal oxide nanoparticles and their application in food packaging and food preservation
K. Jagadish, S. Yallappa, B.N. Chandrashekar, B.L. Dhananjaya, S. Srikantaswamy
9. Significance of Nanotechnology for sensing, estimation, degradation and formulation of agrochemicals
Kishore Kumar Nair, Neha Srivastava, Supriya Kumari, Samsul Alam, S.K.Raza
10. Nanometals as promoters of nutraceutical quality in crop plants
Juarez-Maldonado, A., S. Gonzalez-Morales, M. Cabrera-De la Fuente, J. Medrano-Macias, A. Benavides-Mendoza
11. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants
Gulay Ozkan, Senem Kamiloglu, Esra Capanoglu, Julide Hizal, Resat Apak
12. Stabilized R-alpha-lipoic acid by encapsulation using cyclodextrins.
Naoko Ikuta, Keiji Terao and Seiichi Matsugo
13. Integrated process control for result oriented process automation
Holger Schmidt
14. Electrospun Polymeric Nanofibers in Food Packaging
Juliana Botelho Moreira, Michele Greque de Morais, Etiele Greque de Morais, Bruna da Silva Vaz and Jorge Alberto Vieira Costa
15. Use of nanoparticles in the food industry. Advances and perspectives
Maria L. Carrillo-Inungaray, Jorge Antonio Trejo-Ramirez Abigail Reyes-Munguia, Candy Carranza-Alvarez
Description
The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.

Key Features
Identifies common nanomaterials used in food preservation and food packaging
Provides industrial applications to increase food production
Describes analytical methods for assessing food safety
Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals
Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering