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2018 | OriginalPaper | Buchkapitel

3. Nanotechnology in the Food Industry

verfasst von : Arun G. Ingale, Anuj N. Chaudhari

Erschienen in: Nanotechnology, Food Security and Water Treatment

Verlag: Springer International Publishing

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Abstract

Nanotechnology delivers emerging applications in functional food by engineering biological and synthetic molecules toward functions that are exceptionally changed from those they have originally. Nanotechnology has enhanced the superiority of foods by making them flavoured, nutritive and more healthier. Nanotechnology generates also novel food products, better packaging, coating and shelf storage techniques. Applications in food also improve shelf life, food quality, safety and fortification. Biosensors in food packaging are designed to detect contaminated or spoiled food. Nanotechnology improve food processes that use enzymes to confer nutrition and health benefits. This report reviews applications of nanotechnology in agriculture, and food science and technology. Furthermore, risk assessment, safety concerns and social implications are discussed.

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Vorheriges Kapitel Physical, Chemical and Biochemical Biosensors to Detect Pathogens

Nächstes Kapitel Plant Nano-nutrition: Perspectives and Challenges

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Titel: Nanotechnology in the Food Industry
verfasst von: Arun G. Ingale
Anuj N. Chaudhari
Verlag: Springer International Publishing
Buch: Nanotechnology, Food Security and Water Treatment
Print ISBN: 978-3-319-70165-3

Electronic ISBN: 978-3-319-70166-0

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/978-3-319-70166-0_3