Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives [Hardcover]

1.?Nanoparticles and methods involved in their synthesis 2.?Nanotechnology and food-grade enzymes 3.?Nanotechnology to encapsulate and delivery of functional food ingredients 4.?Role of nanotechnology in food industries 5.?Nanotechnology in Food Packaging and Preservation 6.?Nanosensors to detect food contaminants 7.?Role of nanotechnology in detection of heavy metals in food products 8.?Nanosensors for pathogen detection in food products 9.?Impact of Nanomaterials on Human Health through/via Food Chain 10.?Nanotechnology Current Scenario and Future Prospects 11.?Market potential of innovations based on food nanotechnology

This book provides detailed discussions on nanosensors, nanoparticles in food formulations, and strategies for shelf life enhancement. It is an indispensable resource for students, researchers, and scientists seeking to deepen their understanding of nanotechnology's role in shaping the future of food.

Sukhvinder Singh Purewal, Ph.D., is presently working as an Assistant Professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he has been awarded with a Major Research Project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits.?Having authored more than 45 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with best poster awards at both national and international conferences. He is an active life member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA).

Avneet Kaur,