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Reprint

Nanomaterials to Enhance Food Quality, Safety, and Health Impact

Edited by
July 2020
300 pages
  • ISBN978-3-03936-334-6 (Hardback)
  • ISBN978-3-03936-335-3 (PDF)
https://doi.org/10.3390/books978-3-03936-335-3
Free download (PDF)

This book is a reprint of the Special Issue Nanomaterials to Enhance Food Quality, Safety, and Health Impact that was published in

Chemistry & Materials Science
Engineering
Summary

Food quality, safety, and fortification are key aspects to guarantee that foods reach consumers in optimal conditions from the point of view of freshness, microbiology, and health promotion. This book overviews the most recent fundamental and oriented efforts by multidisciplinary researchers and technologists on the application of nanoscience and nanotechnology to generate new added value solutions for the food industry. Nanomaterials to Enhance Food Quality, Safety, and Health Impact provides a valuable guide for both industry and academic researchers interested in the production of healthier, safer, and sustainable food products.

Format
  • Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
polyhydroxyalkanoates; palladium nanoparticles; packaging; electrospinning; EVOH; graphene; electrospinning; smart labels; intelligent packaging; selenium nanoparticles; multilayer laminates; antioxidant packaging; TBARS; bacterial cellulose nanocrystals; ultrasonic irradiation; microwave treatment; catalyzed hydrolysis; crystallinity index; HDPAF; β-carotene; electrospraying; encapsulation; photoprotection; protein-inorganic hybrid nanoflower; continuous-flow potentiometric detection; ion selective electrode; Salmonella; PHBV; oregano; rosemary; green tea; electrospun nanofibers; antibacterial; antioxidant; nanomaterials; colloidal quantum dots; sensors; detection mechanisms; PHBV; MCM-41; eugenol; antimicrobial properties; active packaging; polyhydroxyalkanoates; polycaprolactone; biopapers; palladium nanoparticles; oxygen scavengers; electrospinning; fiber based packaging; poly(ε-caprolactone); sage; electrospinning; nanofibers; active packaging; antioxidant activity; antimicrobial activity; bioactive agents; dietary supplements; foodstuffs; feed; nanoparticles; nanoformulations; nanoemulsions; nutraceuticals; encapsulation; cellulose; nanomaterial; inhalation; risk assessment; safety; nanocellulose; review; electrospinning; antioxidant active packaging; bio-based polymers; biodegradable polymers; poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV); poly(lactic acid) (PLA); poly(3-hydroxybutyrate) (PHB); oligomeric lactic acid (OLA); catechin; All-cellulose nanocomposites; trifluoroacetic acid; trifluoroacetic anhydride; transparency; robustness; packaging material; antioxidants; oxygen scavengers; antimicrobials; bioactives; barrier; active packaging; controlled release; migration; nanoencapsulation; nanocomposites; Circular Bioeconomy