1st Edition

Nanotechnological Approaches in Food Microbiology



  • Available for pre-order. Item will ship after December 18, 2020
ISBN 9780367359447
December 18, 2020 Forthcoming by CRC Press
496 Pages 18 Color & 39 B/W Illustrations

USD $230.00

Prices & shipping based on shipping country


Preview

Book Description

Nanotechnology 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, nanocapsules etc. The book will explore details about metal nanoparticles synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches.

Key Features:

  • Includes comprehensive knowledge on metal nanoparticles 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 with pathogenic microbes’ inhibition
  • 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.

Table of Contents

Preface

About the editors

List of contributors

List of abbreviations

Chapter 1

Mathematical models and kinetic studies for the assessment of antimicrobial properties of metal nanoparticles

Rohit Biswas, Neha Singh, AtulAnand Mishra, Prince Chawla

Chapter 2

Mushroom extract reduced metal nanoparticles: An effective approach against food pathogenic bacteria

AartiBains, DipshaNarang, Prince Chawla, Sanju Bala Dhull

Chapter 3

Antimicrobial efficacy of neem extract stabilized metal nanoparticles

Huma Khan, Monika Kataria and MohdAzhar Khan

Chapter 4

Metal nanoparticles of microbial origin and their antimicrobial applications in food industries

VaibhaoLule,Sudhir Kumar Tomar and Silvia Sequeira

Chapter 5

Way forward with nano-antimicrobials as food safety and preservation concern: a look to the ongoing trends

Singh Ajay, SangwanRohit Kumar Pradyuman and Ramandeep Kaur

Chapter 6

"Biogenic Nanoparticles": a new paradigm for treating infectious diseases in the era of antibiotic resistance

KanikaDulta, Kiran Thakur, Parveen Chauhan, and P.K. Chauhan

Chapter 7

Nanoparticles and antibiotic drug composite: A novel approach towards antimicrobial activity

Aarti Bains, Dipsha Narang, Prince Chawla, Sanju Bala Dhull, Sneh Punia

Chapter 8

Nanoemulsion of Plant-Based Bioactive Compounds: Synthesis, Properties, and Applications

NareshButani, Megha Bhatt, PritiParmar, JaydipJobanputra, Anoop K Dobriyal, Deepesh Bhatt

Chapter-9

Essential Oil Nanoemulsions: As Natural Antimicrobial Agents

Kiran Bala, Sanju Bala Dhull, Sneh Punia and Aradhita Barmanray

Chapter 10

Nanoemulsions formulated with cinnamon oil and their antimicrobial applications

RuhiPathania ,Bhanu Sharma, Prince Chawla, Ravinder Kaushik, Mohammed Azhar Khan

Chapter 11

Applications, formulation, antimicrobial efficacy and regulations of essential oils nanoemulsions in food

Anil Panghal, Nitin Kumar, Sunil Kumar, Arun Kumar Attkan, Mukesh Kumar Garg, NavnidhiChhikara

Chapter 12

Antimicrobial efficacy of essential oil nanoemulsions

AninditaBehera, Bharti Mittu, SantwanaPadhi, and Ajay Singh

Chapter 13

Nanotechnologies in Food Microbiology: Overview, Recent Development, and Challenges

Sook Chin Chew , Suk KuanTeng, Kar Lin Nyam

Chapter 14

Nanocapsules as potential antimicrobial agents in food

BababodeAdesegunKehinde, Anil Panghal, Sunil Kumar, Akinbode A. Adedeji,Mukesh Kumar Garg, NavnidhiChhikara

Chapter 15

Nano starch films as effective antimicrobial packaging material

Ritu Sindhu and Shobhit Ambawat

Chapter 16

Starch bio nanocomposite films as effective antimicrobial packaging material

Nitin Kumar, Anil Panghal, Sunil Kumar, Arun Kumar Attkan, Mukesh Kumar Garg, NavnidhiChhikara

Chapter 17

Biogenic metal nanoparticles and their antimicrobial properties

Subramani Srinivasan, Vinayagam Ramachandran, Raju Murali,
VeerasamyVinothkumar, DevarajanRaaja Subramanian,
AmbothiKanagalakshimi

Chapter 18

Enhanced antimicrobial efficacy of essential oils based nanoemulsion

Mukul Kumar, SamritiGuleria and Ashwani Kumar

Chapter 19

Nano starch films as effective antimicrobial packaging materials

SamritiGuleria, Mukul Kumar, ShailjaKumari and Ashwani Kumar

...
View More

Editor(s)

Biography

Sanju Bala Dhull, Ph.D., is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 12 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 20 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She also serves as reviewer of several national and international journals.

Prince Chawla, Ph.D., is currently working as Assistant professor in Food Technology and Nutrition (School of Agriculture), Lovely Professional University, Phagwara, Punjab. He is an alumnus of Chaudhary Devi Lal University, Sirsa, and Shoolini University, Solan. He has a chief interest in mineral fortification, functional foods, protein modification, and the detection of adulterants from foods using nanotechnology. He has worked in the ‘Department of Biotechnology’ and ‘Department of Science and Technology’ funded research projects and has four years of research experience. He has 3 patents, 2 books, 30 international research papers, 7 international book chapters. He is a recognized reviewer of more than 30 international journals and reviewed numbers of the research and review articles.

.

Ravinder Kaushik, Ph. D., is presently working as Senior Assistant Professor , Amity University, Noida (UP). He also served the School of Bioengineering and Food Technology, Shoolini University, Solan for about six years. He is an alumnus of the National Dairy Research Institute, Karnal, and an eminent researcher whose chief interests lie in Post-Harvest Technology, Dairy Processing, food processing, food chemistry, and new product development. He is editor in two international Journals "International Journal of Food and Fermentation" and "International Journal of Food and Nutrition" and referee in more than 30 Journals. He has 9 patents, 2 books, 3 compendium, 36 International Research papers, 11 National papers, 4 International Book chapters, 10 National book chapters. He guided 27 Masters students, 1 M.Phil student 3 Ph.D. students. He is a member of the Science Advisory Board, USA as well as appointed as Expert for Assessing grant proposals by "The National Center of Scientific and Technical Evaluation (NCSTE) in Kazakhstan. He is also a member of "Mendeley Advisor Community"