Bionanomaterials in Improving Food Quality and Safety

Title

Bionanomaterials in Improving Food Quality and Safety

Creator

Gowda B.K.N.; Rao B.V.; Mayegowda S.B.

Description

Current inventions in the area of nanotechnology opened several transformations in scientific and industrial sectors. One such rapidly developing technology gets a lot of application in the food industrys changing the culture of food cultivation to its several branches, like production, processing, packaging, preservation, detection of foodborne pathogens, transportation, shelf life and bioavailability of its valuable nutrients. Far smaller in size and in surface area is strongly related to its stability in terms of chemical and biological activities. Hence, food nanotechnology empowers advancement in several novel bio-nanomaterials with an extensive choice towards potential applications. Nanotechnology benefits the food industry in several ways: to extend and predictable for the growth due to recent and swiftly developing technology influences the characteristic of the food products, which should not get exposed to human and microbial activities. Therefore, implication of bio-nanomaterials in food-related industries pose a significant contribution for economy and also a key community concern. The involvement of nanotechnology throughout the life cycle of food processing, storage, transportation, safety, and potential benefits to mankind are also briefly reviewed in this chapter. Acceptance of nano-based ingredients by the public in various phases of the food business and their associated safety and regulatory measures pertaining to food items can be improved by many methods of nanotechnology. 2025 selection and editorial matter, Shakeel Ahmed; individual chapters, the contributors.

Source

Bionanomaterials for Industrial Applications, pp. 149-164.

Date

2024-01-01

Publisher

CRC Press

Coverage

Gowda B.K.N., Department of Microbiology, School of Basic and Applied Sciences, Dayananda Sagar University, Karnataka, Bengaluru, India; Rao B.V., Department of Pharmacology, KLE College of Pharmacy, KLE Academy of Higher Education and Research (KAHER), Karnataka, Bengaluru, India; Mayegowda S.B., Department of Psychology, CHRIST (Deemed to be University), Bangalore Kengeri Campus, Kanmanike, Kumbalgodu, Mysore Road, Karnataka, Bangalore, India

Rights

Restricted Access

Relation

ISBN: 978-104011334-9; 978-103245877-9

Format

Online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.1201/9781003432791-10

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