000 03762cam a2200493Ki 4500
001 9780429342776
003 FlBoTFG
005 20220509192917.0
006 m o d
007 cr cnu---unuuu
008 201219s2020 flua ob 001 0 eng d
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9781000283006
_qelectronic book
020 _a1000283003
_qelectronic book
020 _a9780429342776
_qelectronic book
020 _a0429342772
_qqelectronic book
020 _a9781000283044
_qelectronic book
020 _a1000283046
_qelectronic book
020 _a100028302X
020 _a9781000283020
020 _z9780367359447
020 _z0367359448
035 _a(OCoLC)1227382818
035 _a(OCoLC-P)1227382818
050 4 _aQR115
_b.N36 2020
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 4 _a664.001/579
_223
245 0 0 _aNanotechnological approaches in food microbiology /
_cedited by Sanju Bala Dhull, Prince Chawla, Ravinder Kaushik.
264 1 _aBoca Raton, FL :
_bCRC Press,
_c2020.
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
520 _aNanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, andnanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood
_xMicrobiology.
650 0 _aNanotechnology.
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aDhull, Sanju Bala,
_eeditor.
700 1 _aChawla, Prince,
_eeditor.
700 1 _aKaushik, Ravinder,
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9780429342776
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c126395
_d126395