Food Preservation [Hardcover]

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

• Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems
• Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity
• Presents diverse applications of nanostructured antimicrobials in food preservation
• Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

1. Antimicrobic nanocomposites for food packaging
2. Food applications of nanostructured antimicrobials
3. Nanostructured antimicrobial materials in the food industry
4. Antimicrobial nanotechnology: Research implications and prospects in food safety
5. Sanitation of Equipment
6. Recent advances in gas plasma technology for decontamination of food surfaces
7. Use of high intensity ultrasound for production of antimicrobial and self-cleaning surfaces
8. Multifunctional antimicrobial nanocomposites for food packaging applications
9. Nanostructurated materials for prolonged and safe food preservation
10. Nanobiotechnolol£z