Application of Nanotechnology in Food Science and Food Microbiology
Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly...
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| প্রধান লেখক: | , , |
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| বিন্যাস: | Online |
| ভাষা: | ইংরেজি |
| প্রকাশিত: |
Frontiers Media SA
2021
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | 31899 |
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| _version_ | 1869530557169270784 |
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| author | Han-Seung Shin Jayanta Kumar Patra Spiros Paramithiotis |
| author_browse | Han-Seung Shin Jayanta Kumar Patra Spiros Paramithiotis |
| author_facet | Han-Seung Shin Jayanta Kumar Patra Spiros Paramithiotis |
| author_sort | Han-Seung Shin |
| collection | Directory of Open Access Books |
| description | Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones. However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment. |
| format | Online |
| id | doab-20.500.12854ir-41049 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Frontiers Media SA |
| publisherStr | Frontiers Media SA |
| record_format | ojs |
| spelling | doab-20.500.12854ir-410492024-04-05T17:31:06Z Application of Nanotechnology in Food Science and Food Microbiology Han-Seung Shin Jayanta Kumar Patra Spiros Paramithiotis QR1-502 QK1-989 Q1-390 nanotechnology in agriculture food additive nanoparticles silver nanoparticles lipopeptides food nanotechnology food microbiology anti-biofilms thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones. However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment. 2021-02-11T08:18:54Z 2021-02-11T08:18:54Z 2019-01-23 14:53:42 2018 book 31899 16648714 9782889454884 https://directory.doabooks.org/handle/20.500.12854/41049 eng Frontiers Research Topics application/octet-stream Attribution 4.0 International https://www.frontiersin.org/research-topics/5194/application-of-nanotechnology-in-food-science-and-food-microbiology Frontiers Media SA 10.3389/978-2-88945-488-4 10.3389/978-2-88945-488-4 bf5ce210-e72e-4860-ba9b-c305640ff3ae 9782889454884 213 open access |
| spellingShingle | QR1-502 QK1-989 Q1-390 nanotechnology in agriculture food additive nanoparticles silver nanoparticles lipopeptides food nanotechnology food microbiology anti-biofilms thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) Han-Seung Shin Jayanta Kumar Patra Spiros Paramithiotis Application of Nanotechnology in Food Science and Food Microbiology |
| title | Application of Nanotechnology in Food Science and Food Microbiology |
| title_full | Application of Nanotechnology in Food Science and Food Microbiology |
| title_fullStr | Application of Nanotechnology in Food Science and Food Microbiology |
| title_full_unstemmed | Application of Nanotechnology in Food Science and Food Microbiology |
| title_short | Application of Nanotechnology in Food Science and Food Microbiology |
| title_sort | application of nanotechnology in food science and food microbiology |
| topic | QR1-502 QK1-989 Q1-390 nanotechnology in agriculture food additive nanoparticles silver nanoparticles lipopeptides food nanotechnology food microbiology anti-biofilms thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| topic_facet | QR1-502 QK1-989 Q1-390 nanotechnology in agriculture food additive nanoparticles silver nanoparticles lipopeptides food nanotechnology food microbiology anti-biofilms thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| url | 31899 |
| work_keys_str_mv | AT hanseungshin applicationofnanotechnologyinfoodscienceandfoodmicrobiology AT jayantakumarpatra applicationofnanotechnologyinfoodscienceandfoodmicrobiology AT spirosparamithiotis applicationofnanotechnologyinfoodscienceandfoodmicrobiology |