Nanotechnology Applications in Food and Food Processing: Innovative Green Approaches, Opportunities and Uncertainties for Global Market

Nanotechnology for Food: Principles and Selected Applications

Nanotechnology deals with “nanoscale” materials and structures, their synthesis, and applications. Though not rigidly defined, the term “nanoscale” is generally considered to represent the size range of 1 nm to 100 nm. Though we realize that “nano” is small, it is helpful to fully appreciate the smallness when it is in the context of a common reference. For example, the upper end of the nanosca...

Nanotechnology in Food Industry; Advances in Food processing, Packaging and Food Safety

Nanotechnology is emerging as a rapidly growing field with its wide application in science and technology for manufacturing of new materials at nanoscale level (Albrecht et al., 2006). This technology gained a tremendous impetus due to its capability of reformulating metals into new nanosized particles, with dimension less than 100 nm in size. Due to nanoparticle size, their physio-chemical pro...

\"Nanotechnology in Food Industries: Application and Safety\"

Applications of Nanotechnology in Food Microbiology

Life secrets lie in invisible world which excites imagine to study. Nowadays, nanotechnology became public terminology for applications of nano-size (nm = 10 meter) in all sciences. Nano-particles already present in nature such as living cell structures (proteins, DNA, polysaccharides, membranes, etc.) and natural structures such as casein micelles or starch, the folding of globular proteins an...

Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors.

In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to ...