Nanotechnology Applications In Dairy Science : Packaging , Processing And Preservation (Original PDF From Publisher)

Nanotechnology Applications In Dairy Science : Packaging , Processing And Preservation (Original PDF From Publisher)

Written by Lohith Kumar Dasarahally-Huligowda

The purpose of this new volume, Nanotechnology Applications in Dairy Science, is to offer fresh perspectives on the application

of nanotechnology in food and dairy science.

It focuses on the use of nanofiltration in the dairy sector, whey processing, and dairy encapsulation, as well as the packaging and

drying of dairy and meat products.

Furthermore, this book will help readers gain the necessary comprehension of the various facets and issues surrounding the

novel technological advancements that nanotechnologies are bringing to the dairy sector.

It also covers a number of the difficulties that are being solved by the ongoing advancement of nanotechnology applications in

the dairy and food sectors.

Food packaging could be improved and foods could taste better and be safer thanks to nanotechnology.

It will also have a significant impact on agricultural sustainability and food safety.

Because of its special physicochemical qualities that are beneficial to many other disciplines, nanotechnology application in the

food industry has also contributed to the exponential advancement in research and novel material formulations.

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