Nanotechnology: Applications in Energy, Drug and Food

Nanotechnology: Applications in Food and Energy comprehensively outlines the application of food nanotechnology, which is an area of emerging interest for the food industry. Individual chapters cover the application of nanomaterials for food packing, food safety and quality and the removal of foodborne pathogens. Nanotechnology based food products are discussed, including the use of nanotechnology to improve taste and nutritional value, to reduce fat content and to increase shelf life. A section of this work is dedicated to the application of nanotechnology in the energy field, including recent trends, significant benefits and promising advanced applications. Carbon nanomaterials and zinc based spinel applications for storage devices are covered in depth. The application of nanotechnology in renewable energy, fuel cells and lighting systems are also extensively outlined. Nanotechnology applications in food and energy have led to the development of protocols for synthesizing nanomaterials over a range of sizes, shapes and chemical compositions. The engineering of functional systems at the molecular level is widely used in the food sector to assure safety and quality, enhance food packing, perform market analysis and set regulations. These applications are widely used in the energy sector as well for the creation of renewable resources, conversion techniques and storage. For researchers looking for an up-to-date source covering all aspects of nanotechnology application in the food and energy sectors, this book offers essential coverage of all the important advances, current applications and future directions for the application of nanomaterials in these fields.