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Nanotechnology for the Food and Bioprocessing Industries

Nanotechnology for the Food and Bioprocessing Industries,10.1007/s11947-010-0328-2,Food and Bioprocess Technology,Suresh Neethirajan,Digvir S. Jayas

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Nanotechnology for the Food and Bioprocessing Industries   (Citations: 11)
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Several complex set of engineering and scientific challenges in the food and bioprocessing industries for manufacturing high quality and safe food through efficient and sustainable means can be solved through nanotechnology. Bacteria identification and food quality monitoring using biosensors; intelligent, active, and smart food packaging systems; and nanoencapsulation of bioactive food compounds are few examples of emerging applications of nanotechnology for the food industry. We review the background about the potential of nanotechnology, provide an overview of the current and future applications of nanotechnology relevant to food and bioprocessing industry, and identify the societal implications for successful implementation of nanotechnology.
Journal: Food and Bioprocess Technology - FOOD BIOPROCESS TECHNOL , vol. 4, no. 1, pp. 39-47, 2011
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    • ...Recently, the development of rapid and high sensitive techniques, such as real-time PCR, DNA microarrays, and biosensors, provoked the replacement of traditional culturing methods in the field of bacterial identification in clinical diagnostics, as well as in the food sector (Feng 2007; Mohania et al. 2008; Neethirajan and Jayas 2010)...

    Karola Böhme, et al. Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF...

    • ...The market associated to nanotechnologies on food is expected to raise from $7 billion in 2006 to US $20.4 billion in 2010, with a nearly doubling number of agricultural and food companies actively pursuing nanotechnology research and development (i.e., 400 in 2006 and >1,000 estimated in 2015; Neethirajan and Jayas 2010)...
    • ...The potentiality of new technologies and the constant tendency toward miniaturization is well explained by the fact that as the size of the particles reduces to reach the nanoscale range, there is an immense increase in the surface-to-volume ratio which, consequently, increases reactivity and changes the mechanical, electrical, and optical properties of the particles (Neethirajan and Jayas 2010)...

    Marco Severgnini, et al. Advances in DNA Microarray Technology for the Detection of Foodborne P...

    • ...bioactive compounds in functional foods to improve human health (Neethirajan and Jayas 2011)...

    Ae-Jin Choi, et al. Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alg...

    • ...Of late, nanotechnology has been widely recognized as one of the most beneficial scientific research innovations that facilitates the evaluation of various phenomena at nanometer-scale levels and has proved helpful in the manipulation of materials at a molecular or macromolecular scale (de Azeredo 2009; Moraru et al. 2009; Neethirajan and Jayas 2010)...

    Han Ching Voon, et al. Effect of Addition of Halloysite Nanoclay and SiO 2 Nanoparticles on B...

    • ...Since then, the literature published on the electrospraying and electrospinning techniques of EHDA has seen an exponential increase over the past decade (Fong et al. 1999; Huang et al. 2003; Teo and Ramakrishna 2006; Pham et al. 2006; Jaworek 2007; Jaworek and Sobczyk 2008; Reneker and Yarin 2008; Ahmedou et al. 2009; Neethirajan and Jayas 2011)...

    C. J. Luo, et al. Electrospraying and Electrospinning of Chocolate Suspensions

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