Titlebook: Nanotechnology; Food and Environment Ram Prasad,Vivek Kumar,Manoj Kumar Book 2017 Springer Nature Singapore Pte Ltd. 2017 Engineered nanoma

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Production of Cellulose Nanofibrils and Their Application to Food: A Review,ave many desirable characteristics, such as a unique rheological behavior, high mechanical and barrier properties, and lightweight. They are produced from cotton, wood, grasses, and other lignocellulosic biomass. Thus, CNFs are abundantly available and can be a cheap alternative to petroleum-based p

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Nanotechnology and Shelf-Life of Animal Foods,lecules. Nanotechnology can be used in the food sector to enhance sensorial, nutritional characteristic of foodstuffs, and to develop health supplements and new food packaging materials. Additionally, animal foods are highly nutritious and important sources for human health. This is where nanotechno

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Marine Nanofactories in Food Industry: Friend or Foe,ntrigue, which leads to an entire universe of fresh substantial results for the nourishment and food business. These modules of the nanotechnology application and their functionalities at present led to the building of the sustenance, which includes alterations of the plastic material limitations, c

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Nanobiosensors, as a Next-Generation Diagnostic Device for Quality & Safety of Food and Dairy Produtools and processes of nanotechnology to study and manipulate biological systems. Nanobiosensor is an advanced, analytical technique designed and developed by nanotechnology and biotechnological applications. They have remarkable benefits with cost-effective, high selectivity, specificity, more rapi

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Nano Molecular Imprinted Polymers (NanoMIPs) for Food Diagnostics and Sensor,iability, sensitivity and specificity in some complex foods matrices have limited their commercialisation in this field. With the developments in nanotechnology and the ability to synthesise novel nanomaterials with enhanced physical and chemical properties for diverse applications, their use in bio

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Nanotechnology Applications in the Food Industry,perties of mater, which differ significantly from that of the bulk materials, are known to arise. This is largely because of the larger specific surface area which gives rise to the exhibition of quantum effect. This phenomenon has given rise to novel application of the technology in various domains

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