Nano-food Engineering Volume One
This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and saf
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Umesh Hebbar Shivendu Ranjan Nandita Dasgupta Raghvendra Kumar Mishra Editors
Nano-food Engineering Volume One
Food Engineering Series Series Editors Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candoğan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Lleida, Spain Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.
More information about this series at http://www.springer.com/series/5996
Umesh Hebbar • Shivendu Ranjan Nandita Dasgupta • Raghvendra Kumar Mishra Editors
Nano-food Engineering Volume One
Editors Umesh Hebbar Food Engineering Department CSIR-CFTRI Mysuru, Karnataka, India Nandita Dasgupta Department of Biotechnology Institute of Engineering and Technology Dr. A.P.J. Abdul Kalam Technical University Lucknow, Uttar Pradesh, India
Shivendu Ranjan Faculty of Engineering and the Built Environment University of Johannesburg Johannesburg, South Africa Raghvendra Kumar Mishra EPSRC Fellow Enhanced Composite Centre School of Aerospace Transport and Manufacturing Cranfield University Bedfordshire, United Kingdom
ISSN 1571-0297 Food Engineering Series ISBN 978-3-030-44551-5 ISBN 978-3-030-44552-2 (eBook) https://doi.org/10.1007/978-3-030-44552-2 © Springer Nature Switzerland AG 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors
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