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Advancements in Nanotechnology for Food and Packaging

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Author:   Tabli Ghosh, PhD (Department of Food Engineering and Technology, Tezpur University, India) ,  Swarup Roy, PhD (Assistant Professor, Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India) ,  Łukasz Łopusiewicz (Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland)
Publisher:   Elsevier - Health Sciences Division
Imprint:   Elsevier - Health Sciences Division
Weight:   1.060kg
ISBN:  

9780443214288

ISBN 10:   044321428
Pages:   522
Publication Date:   27 November 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. Nanotechnology in food application: An introduction 2. Nanotechnology in membrane filtration for fruit juice filtration 3. Application of pickering nanoemulsion in fruit juice 4. Nanosensors in food shelf-life extension and quality Monitoring 5. Nano additives in food products 6. Nanotechnology in functional food developments 7. Nanotechnology in food safety 8. Nanocomposites in food packaging 9. Anticaking agents and colorants for food products 10. Fabrication of functional nanomaterials from food waste 11. Nanoencapsulation and nanocarriers: edible food packaging 12. Nanotechnology in edible films and coatings 13. Nanotechnology in sustainable food packaging 14. Nanotechnology in intelligent packaging 15. Nanotechnology in antimicrobial packaging 16. Nanotechnology in gas scavenging additives

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Author Information

Tabli Ghosh is currently working as an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University, India. She obtained her PhD degree from the Department of Chemical Engineering at the Indian Institute of Technology Guwahati, India. During her PhD, she has received DST INSPIRE Fellowship. Dr. Ghosh was a special research student at the United Graduate School of Agricultural Science, Gifu University, Japan, during her PhD with JASSO Fellowship. Additionally, she has also been the gold medalist during her Bachelor of Technology and Master of Technology in the Department of Food Engineering and Technology at Tezpur University, India. Her work mainly focuses on food nanotechnology, functional materials, sustainable materials, biodegradable polymers, bionanocomposites, edible food packaging, and product development. Dr. Swarup Roy is currently working as an Assistant Professor at the Department of Food Technology and Nutrition, Lovely Professional University, India. He completed his PhD degree as a DST INSPIRE Fellow from University of Kalyani, India (2011-2016). He worked on microbial biosynthesis of metallic nanoparticles, fabrication bio-nanocomposite materials. During his postdoctoral research he worked on fabrication of bio-composite films in active and intelligent food packaging films. His current research work is focused on the preparation and application of biopolymer-based functional composite material for packaging applications. He is recognized by Stanford University’s list of the world’s Top 2% of the Most-Cited Scientists in Single Year and career Citation Impact. Łukasz Łopusiewicz works in the Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland.

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