000			04899nam a22003137a 4500
008			230713s2023 |||||||| |||| 00| 0 eng d
020			_a9781774910986
022			_l9781774910986
041			_aeng
082			_a664 _bGOY
100			_aGoyal, Megh R _9451387 _eED
245			_aNanotechnology Horizons in Food Process Engineering
250			_a1st.
260			_aPalm Bay, FL : _bApple Academic Press, _cc2023
300			_axxxv, 423 p. : _bill
440			_aInnovations in Agricultural and Biological Engineering _9674453
500			_aMegh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books. Santosh K. Mishra, PhD, is an Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India. He has served in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, and has handled several externally funded projects. He has published research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs. Satish Kumar, PhD, is an Assistant Professor (Food Science and Technology) at the College of Horticulture and Forestry at Dr. Y. S. Parmar University of Horticulture and Forestry in Himachal Pradesh, India. Dr. Kumar served at Lovely Professional University, Phagwara-Punjab, India, as Assistant Professor (Food Technology and Nutrition). He has participated in several national and international conferences, seminars, workshops, training, symposiums, etc. He has to his credit research papers, book chapters, conference papers, and abstracts.
504			_aYY
505			_av. 3. Trends Nanomaterials and Food Delivery
520			_aSUMMARY: Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends, Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.
650		0	_9674240 _aFood Biotechnology
650		0	_939906 _aNanotechnology
650		0	_9151380 _aFood Industry and Trade Technological Innovations
700			_eED _aMishra, Santosh K. _9674819
700			_aKumar, Satish _eED _9674820
856			_yWEB LINK _uhttps://www.routledge.com/Nanotechnology-Horizons-in-Food-Process-Engineering-Volume-3-Trends-Nanomaterials/Goyal-Mishra-Kumar/p/book/9781774910986#
856			_yTOC _uhttps://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781774910986.pdf
942			_2ddc _cBOO
999			_c701636 _d701636