INTRODUCTION: NANOBIOTECHNOLOGY FOR FOOD PROCESSING AND PACKAGING

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DC Field	Value	Language
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.identifier.uri	https://doi.org/10.1016/B978-0-323-91749-0.00019-8	-
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.language.iso	en_US	en_US
dc.publisher	Elsevier	en_US
dc.title	INTRODUCTION: NANOBIOTECHNOLOGY FOR FOOD PROCESSING AND PACKAGING	en_US
dc.type	Book chapter	en_US
Appears in Collections:	3.Book Chapter (15)

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