Among the most novel and ever-growing approaches to improving the food industry is nanobiotechnology. In this book, the prospective role of nanobiotechnology in food which includes quality control and safety through nanosensors and biosensors, targeted delivery of nutrients, controlled release of nutrients, proteins, antioxidants, and flavors through encapsulation and enzymatic reactions for food fortification of fat-soluble compounds is discussed. Along the chapters of this book, nanobiotechnological techniques are addressed in detail with specific emphasis on food science applications.

Features:



Discusses nanobiotechnology in food for quality control and safety
Covers food processing and packaging for food safety
Explores the positive role of nanomaterials towards the sustainability of food
Provides efficient, real, and sustainable solutions to pertinent global problems
Includes case studies and research directions of the nanobiotechnology

This book is aimed at researchers and graduate students in nanotechnology and food engineering.