EXTRACTION OPTIMIZATION IN FOOD ENGINEERING
CONTENTS PART I: CURRENT TRENDS IN NANOTECHNOLOGY FOR FOOD APPLICATIONS 1 STABILITY AND FATE OF NANOPARTICLES IN FOODS 2 NANO-BIOSENSING FOR DETECTION OF FOOD CONTAMINANTS PART II: INNOVATIVE TECHNOLOGIES IN NANOMATERIALS FOR FOOD APPLICATIONS 3 NANOTECHNOLOGY APPLICATIONS IN AGRICULTURE 4 POSTHARVEST PHYSIOLOGY, VALUE CHAIN ADVANCEMENT, AND NANOTECHNOLOGY IN FRESH-CUT FRUITS AND VEGETABLES 5 ROLE OF NANOTECHNOLOGY IN NUTRIENT DELIVERY 6 IMPLICATIONS OF NANOTECHNOLOGY IN FOOD PACKAGING 7 APPLICATIONS OF NANOTECHNOLOGY IN THE DAIRY INDUSTRY PART III: NANOTECHNOLOGY TO IMPROVE FOOD DELIVERY SYSTEMS 8 ANTIMICROBIAL NANOPARTICLES: PRODUCTION, MECHANISM OF ACTION, AND APPLICATIONS IN THE FOOD SECTOR CONTENTS 9 NANOENCAPSULATION OF BIOACTIVE COMPOUNDS 10 DEVELOPMENT OF NUTRACEUTICALS USING NANOTECHNOLOGICAL TOOLS: CURRENT SCENARIO AND FUTURE PROSPECTS 11 POTENTIAL OF BIOFUNCTIONAL MAGNETIC NANOPARTICLES IN FOOD SAFETY: DETECTION OF TOXINS AND FOODBORNE PATHOGENS