Titlebook: Nano-food Engineering; Volume One Umesh Hebbar,Shivendu Ranjan,Raghvendra Kumar Mish Book 2020 Springer Nature Switzerland AG 2020 Food Nan

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Inclusion Complexation and Coacervation to Fabricate Nanoencapsulated Foods,ging food demands, increase the shelf life and durability of the fragile food items, encapsulation is carried out. The chapter aims to throw light on the need for nanoencapsulation in the food industry, the merits, and demerits of employing nanotechnology in the food industry. Various nanoencapsulat

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Biopolymer Nanocomposite Based Food Packaging,ineering. Food packaging is a significant component of foodstuffs to enhance the safety and quality of foodstuffs. Such packaging materials must have enough mechanical strength, good barrier properties, thermal stability, biodegradability, and antibacterial- as well as antioxidant properties to exte

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Nanotechnology Applications to Improve Solubility of Bioactive Constituents of Foods for Health-Pro, in addition to the basic nutritional value, own extra health benefits and are considered “pharmaceutical-grade nutrients” better known as “nutraceuticals”. Similarly, phytochemicals from plants, characterized by analogous chemical structures, can be considered “pharmaceutical-grade molecules”. The