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Food Preservation, volume six in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers and nanotubes and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. Food Preservation is useful to a wide audience of food science research professionals, as well as professors and students who are doing research in this field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies as well as real food systems Offers research strategies for understanding the opportunities of antimicrobial nanostructures and potential challenges of their toxicityPresents diverse applications of nanostructured antimicrobials in food preservation Covers potential benefits of nanotechnology and methods of risk assessment to ensure food safety
