Nanobiotechnology in Food: Concepts, Applications and Perspectives
This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and
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otechnology in Food: Concepts, Applications and Perspectives
Nanobiotechnology in Food: Concepts, Applications and Perspectives
Hoda Jafarizadeh-Malmiri • Zahra Sayyar Navideh Anarjan • Aydin Berenjian
Nanobiotechnology in Food: Concepts, Applications and Perspectives
Hoda Jafarizadeh-Malmiri Faculty of Chemical Engineering, East Azarbaijan Sahand University of Technology Tabriz, Iran
Zahra Sayyar Faculty of Chemical Engineering, East Azarbaijan Sahand University of Technology Tabriz, Iran
Navideh Anarjan Faculty of Chemical Engineering, East Azarbaijan Islamic Azad University Tabriz Branch Tabriz, Iran
Aydin Berenjian Faculty of Engineering The University of Waikato Hamilton, Waikato, New Zealand
ISBN 978-3-030-05845-6 ISBN 978-3-030-05846-3 (eBook) https://doi.org/10.1007/978-3-030-05846-3 Library of Congress Control Number: 2018966809 © Springer Nature Switzerland AG 2019 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 give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
Nanobiotechnology is defined as the convergence of nanotechnology and biology that is leading to the development of a new class of multifunctional devices and systems. Due to highly unique properties of nanomaterials, nanobiotechnology has gained a wide range of applications in fields such as biotechnology, chemical engineering, civil engineering, and medical sciences. In the food industry, however, not all scientists and engineers have recognized the potential applications of nanobiotechnology. Distinctive chemical and physical properties of nanomaterials make them very attractive for new food product developments. During food processing, nanoparticles could be applied to improve nutritional quality, flow properties, sensory characteristics, and shelf
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