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Nanobiotechnology for Food Processing and Packaging covers nanomaterials' application as an eco-friendly, greener, cost-effective and easy handling and management that could help prevent various high-level physical, biological and chemical contamination in the foodstuff.Written by experts from a multidisciplinary perspective, each chapter address nanomaterials' application as a sustainable tool for the management of uncountable food processing and packaging challenges in food industries. It focuses on nanobiotechnology in food processing and food packaging, considering their reflection on food quality, safety and management aspects. The book also highlights various preparative methods and antimicrobial/antifungal activities, including the mechanism of the antimicrobial action of various bionanocomposites and food toxin detection nanobiosensor nano additives. The book also covers possible food toxin detection, and food packaging and materials such as nanomaterials, nanocomposites, carbon-based nanomaterials, polymer-based nanocomposites and various binary and tertiary nanocomposites and their mechanistic approach are highlighted.A valuable resource for scientists, researchers, engineers, professionals, and academicians in food science and nanobiotechnology fields. This book translates most of the authors’ research findings into sustainable innovation to help resolve their immediate food processing and packaging challenges, helping most countries' governments, especially the developing countries, where management of food challenges has become a bigger issue because of the high cost and ecological problem involved. Explores nanobiotechnology in food processing, food quality, safety and management Discusses nanomaterials/nanostructure biocompatibility, safety, and toxicity in the food sector Presents eco-friendly, low cost and quick response food toxin detection techniques
