Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food.
Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered.
- Brings novel applications of nanotechnology in processing food products
- Shows how to improve the formulation of food products with nano-structured ingredients
- Explores new opportunities in food packaging through nano-structured materials
Section 1: Application of nanotechnology in food processing 1. Nanofluid thermal processing 2. Nanofilteration 3. Nanosorbents and nano-porous materials
Section 2: Application of nanotechnology in food ingredients 4. Nanoemulsions and nano-sized ingredients for food formulations 5. Nanoencapsulation of food ingredients 6. Enhancing the bioavailability of nutrients by nano-delivery systems
Section 3: Application of nanotechnology in food quality and safety 7. Metal nanoparticles as antimicrobial agents 8. Nano-based aptasensors for detection of food contaminants 9. Nanoparticles for checking adulteration/spoilage of food products
Section 4: Application of nanotechnology in food packaging 10. Nanoparticles for bioactive food packaging 11. Reinforced nanocomposites for food packaging
Section 5: Characterization and safety of food nanomaterials 12. Characterization and analysis of nano-materials in foods 13. Safety and regulatory issues of nano-materials in foods
Prof. Seid Mahdi Jafari received his PhD from the University of Queensland, Australia, in 2006. He has been working on nanoencapsulation of food bioactives for the past 15 years. Now, as a full professor, he is an academic member of GUASNR, Iran. He has published more than 200 papers (h-index=43 and 50, in Scopus and Google Scholar, respectively) in top-ranked international journals and 35 book chapters along with editing 36 books. In Nov. 2015, he was awarded as one of the top 1% world's scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also in December 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. Recently in Nov. 2018, and Nov. 2019 he was awarded as one of the world's highly cited researchers by Clarivate Analytics (Web of Science); and top reviewer in the field of agricultural and biological sciences selected by Publons (Sep. 2018, and Sep. 2019).