INTRODUCTION: NANOBIOTECHNOLOGY FOR FOOD PROCESSING AND PACKAGING (Book Chapter)
| dc.contributor.author | Arunadevi, Natrajan | |
| dc.contributor.author | Kshitij RB, Singh | |
| dc.contributor.author | Sushma, Thapa | |
| dc.contributor.author | Ajeet Kumar, Kaushik | |
| dc.contributor.author | Jay, Singh | |
| dc.contributor.author | Ravindra, Pratap Singh | |
| dc.date.accessioned | 2024-08-05T05:26:49Z | |
| dc.date.available | 2024-08-05T05:26:49Z | |
| dc.date.issued | 2024-01 | |
| dc.description.abstract | The role of nanobiotechnology in the food industry was found to be an eco-friendly, low-cost, easy synthetic procedure and management method, and helps to reduce the decomposition of food material. Nanoparticles-based food packaging system delivers improved barrier and mechanical characteristics, food preservation, and increased shelf life, thus, attracting both consumers and manufacturers. Hence in this chapter, we presented the role of different nanomaterials in food processing and packaging, its merits, and mitigating the disadvantages of improper handling of these nanocompounds. | en_US |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-323-91749-0.00019-8 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Elsevier | en_US |
| dc.title | INTRODUCTION: NANOBIOTECHNOLOGY FOR FOOD PROCESSING AND PACKAGING (Book Chapter) | en_US |
| dc.type | Book chapter | en_US |
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