Nanotechnology Applications in Food: Flavor Stability Nutrition and Safety is an up-to-date
practical applications-based reference that discusses the advantages and disadvantages of each
application to help researchers scientists and bioengineers know what and what not to do to
improve and facilitate the production of food ingredients and monitor food safety. The book
offers a broad spectrum of topics trending in the food industry such as pharmaceutical
biomedical and antimicrobial approaches in food highlighting current concerns regarding
safety regulations and the restricted use of nanomaterials.
