This new volume discusses the multitude of possibilities for new development in nanotechnology that focuses on overcoming the problems and challenges faced by the biomedical and food industries. The volume hopes to facilitate the development of devices and materials that benefit patients and their healthcare. The book is broken into three parts that cover:
- nanotechnology techniques for biomedical applications
- nanoparticles and materials for food, health, and pharmaceutical application
- potential applications of nanotechnology in food safety
Table of Contents
Part 1: Nanotechnology Techniques For Biomedical Applications
1. Green Synthesis of Silver (Ag), Gold (Au) and Silver-Gold (Ag-Au) Alloy Nanoparticles: A Review on Recent Advances, Trends, and Biomedical Applications
Joseph Adetunji Elegbede and Agbaje Lateef
2. Microemulsions: Principles, Scope, Methods, and Applications in Transdermal Drug Delivery
Irina Pereira Sara Antunes et al.
Part 2: Nanoparticles And Materials For Food, Health, And Pharmaceutical Application
3. Nanoparticles and Its Potential Applications in the Agriculture, Biological Therapies, Food, Biomedical and Pharmaceutical Industries: A Review
Kavitha Pathakoti et al.
4. Nanomaterials: Fundamental Principle and Applications
Ajit Behera, Soumya Sanjeeb Mohapatra, and Deepak Kumar Verma
5. Characterization Techniques for Nanomaterials: Research and Opportunities for Potential Biomedical Applications
S. P. Suriyaraj et al.
Part 3: Potential Applications Of Nanotechnology In Food Safety
6. Role of Encapsulation in Food Systems: A Review
Farhan Saeed, et al.
7. Nanosensors in Food Safety: Current Status, Role, and Future Perspectives
Barkha Singhal and Swati Rana
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering at the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India. Mr. Verma is currently working on the research project “Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India.” His previous research work is titled “Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)”. He is a member of different professional bodies, and his activities and accomplishments include conferences, seminars, workshops, training, and also the publication of research articles, books, and book chapters.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from he General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. In 2005, he was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books.
Hafiz Ansar Rasul Suleria, PhD, is the McKenzie Fellow in the Department of Agriculture and Food Systems at The University of Melbourne in Victoria, Australia. Before joining the UQ, he was affiliated with the Department of Food Sciences, Government College University Faisalabad, Pakistan. He also worked as a Research Associate in the PAK-US Joint Project funded by the Higher Education Commission, Pakistan, and Department of State, USA, with the collaboration of the University of Massachusetts, USA, and the National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. Dr. Suleria has published more than 50 peer-reviewed scientific journal articles.