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Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
Applications and Approaches

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2020-06-17
  • Pages : 774
  • ISBN : 012816042X
  • Language : En, Es, Fr & De
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Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Handbook of Nanotechnology Applications

Handbook of Nanotechnology Applications
Environment, Energy, Agriculture and Medicine

by Kajornsak Faungnawakij,Woei Jye Lau,Uracha Rungsardthong Ruktanonchai,Kuakoon Piyachomkwan

  • Publisher : Elsevier
  • Release : 2020-10-22
  • Pages : 796
  • ISBN : 0128215097
  • Language : En, Es, Fr & De
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Handbook of Nanotechnology Applications: Environment, Energy, Agriculture and Medicine presents a comprehensive overview on recent developments and prospects surrounding nanotechnology use in water/wastewater separation and purification, energy storage and conversion, agricultural and food process, and effective diagnoses and treatments in medical fields. The book includes detailed overviews of nanotechnology, including nanofiltration membrane for water/wastewater treatment, nanomedicine and nanosensor development for medical implementation, advanced nanomaterials of different structural dimensions (0D, 1D, 2D and 3D) for energy applications, as well as food and agricultural utilization. Other sections discuss the challenges of lab-based research transitioning towards practical industrial use. Helps scientists and researchers quickly learn and understand the key role of nanotechnology in important industrial applications Takes an interdisciplinary approach, demonstrating how nanotechnology is being used in a wide range of industry sectors Outlines the role nanotechnology plays in creating safer, cheaper and more energy-efficient projects and devices

Handbook of Food Chemistry

Handbook of Food Chemistry
A Book

by Peter Chi Keung Cheung,Bhavbhuti M. Mehta

  • Publisher : Springer
  • Release : 2015-10-19
  • Pages : 1200
  • ISBN : 9783642366048
  • Language : En, Es, Fr & De
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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Food Nanotechnology

Food Nanotechnology
Principles and Applications

by C. Anandharamakrishnan,S. Parthasarathi

  • Publisher : CRC Press
  • Release : 2019-01-22
  • Pages : 438
  • ISBN : 1498767184
  • Language : En, Es, Fr & De
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Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

Food Processing Handbook

Food Processing Handbook
A Book

by James G. Brennan,Alistair S. Grandison

  • Publisher : John Wiley & Sons
  • Release : 2012-05-07
  • Pages : 826
  • ISBN : 3527634371
  • Language : En, Es, Fr & De
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Nanofood and Internet of Nano Things

Nanofood and Internet of Nano Things
For the Next Generation of Agriculture and Food Sciences

by Mirjana Maksimović,Enisa Omanović-Mikličanin,Almir Badnjević

  • Publisher : Springer
  • Release : 2019-03-25
  • Pages : 170
  • ISBN : 3030150542
  • Language : En, Es, Fr & De
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This book assesses the current challenges and opportunities for the next generation of agriculture and food science. Examining the role of nanotechnology and the application of related tools and techniques to transform the future of food, it also discusses in detail nanotechnology in food production, processing and packaging, as well as the benefits of and concerns regarding nanofoods (nanotoxicity and food forensics). Considering the potential of IoT to revolutionize agriculture and the food industry by radically reducing costs and improving productivity and profits, the book highlights the necessity of integrating IoT and nanotechnology into the next generation of agriculture and food science. Further, it presents a detailed analysis of IoNT implementation, together with the goals that have to be met in order to achieve significant improvements in the agri-food sector. In addition it explores a range of challenges, risks, and concerns that have a direct or indirect impact on nanotechnology and IoNT implementation in agriculture and the food industry. In closing, it discusses the use of green nanotechnology and green IoNT in order to create smart, safe, and sustainable agriculture and healthy food.

Application of Nano/Microencapsulated Ingredients in Food Products

Application of Nano/Microencapsulated Ingredients in Food Products
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2020-10-17
  • Pages : 548
  • ISBN : 0128165197
  • Language : En, Es, Fr & De
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Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Handbook of Food Engineering

Handbook of Food Engineering
A Book

by Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov

  • Publisher : CRC Press
  • Release : 2018-12-19
  • Pages : 1194
  • ISBN : 0429831579
  • Language : En, Es, Fr & De
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As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Food Processing Handbook, 2 Volume Set

Food Processing Handbook, 2 Volume Set
A Book

by James G. Brennan,Alistair S. Grandison

  • Publisher : John Wiley & Sons
  • Release : 2011-12-19
  • Pages : 826
  • ISBN : 3527324682
  • Language : En, Es, Fr & De
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Nanotechnology Applications in the Food Industry

Nanotechnology Applications in the Food Industry
A Book

by V Ravishankar Rai,Jamuna A Bai

  • Publisher : CRC Press
  • Release : 2018-01-31
  • Pages : 538
  • ISBN : 0429950209
  • Language : En, Es, Fr & De
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Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.

Nanoemulsions in Food Technology

Nanoemulsions in Food Technology
Development, Characterization, and Applications

by Javed Ahmad,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2021-10-18
  • Pages : 326
  • ISBN : 1000454479
  • Language : En, Es, Fr & De
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As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production. Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization. Key Features Provides a detailed discussion about the technology of nanoemulsion Explains how nanoemulsion technique is helpful in using essential oils of different biological sources Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. Also available in the Food Analysis and Properties Series: Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232) Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2021-07-03
  • Pages : 314
  • ISBN : 0128165189
  • Language : En, Es, Fr & De
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Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation. Explores how to analyze the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients

21st Century Nanoscience – A Handbook

21st Century Nanoscience – A Handbook
Nanopharmaceuticals, Nanomedicine, and Food Nanoscience (Volume Eight)

by Klaus D. Sattler

  • Publisher : CRC Press
  • Release : 2020-04-22
  • Pages : 332
  • ISBN : 1000702537
  • Language : En, Es, Fr & De
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This 21st Century Nanoscience Handbook will be the most comprehensive, up-to-date large reference work for the field of nanoscience. Handbook of Nanophysics by the same editor published in the fall of 2010 and was embraced as the first comprehensive reference to consider both fundamental and applied aspects of nanophysics. This follow-up project has been conceived as a necessary expansion and full update that considers the significant advances made in the field since 2010. It goes well beyond the physics as warranted by recent developments in the field. This eighth volume in a ten-volume set covers nanopharmaceuticals, nanomedicine, and food nanoscience. Key Features: Provides the most comprehensive, up-to-date large reference work for the field. Chapters written by international experts in the field. Emphasises presentation and real results and applications. This handbook distinguishes itself from other works by its breadth of coverage, readability and timely topics. The intended readership is very broad, from students and instructors to engineers, physicists, chemists, biologists, biomedical researchers, industry professionals, governmental scientists, and others whose work is impacted by nanotechnology. It will be an indispensable resource in academic, government, and industry libraries worldwide. The fields impacted by nanophysics extend from materials science and engineering to biotechnology, biomedical engineering, medicine, electrical engineering, pharmaceutical science, computer technology, aerospace engineering, mechanical engineering, food science, and beyond.

Nanotechnology

Nanotechnology
Food and Environmental Paradigm

by Ram Prasad,Vivek Kumar,Manoj Kumar

  • Publisher : Springer
  • Release : 2017-09-06
  • Pages : 344
  • ISBN : 9811046786
  • Language : En, Es, Fr & De
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This book explores various nanotechnology applications and their effect on the food industry, innovation and environmental issues. Nanotechnology has had a major impact on the food industry and the environment in recent years – it has increased the nutritional and functional properties of a number of food products, food packaging, food quality, crop protection, plant nutrient management and aided the food industry through the introduction of food diagnostics.

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
A Book

by Fidel Toldrá

  • Publisher : John Wiley & Sons
  • Release : 2014-12-31
  • Pages : 528
  • ISBN : 1118522699
  • Language : En, Es, Fr & De
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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2018-01-20
  • Pages : 484
  • ISBN : 0128114932
  • Language : En, Es, Fr & De
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The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Handbook of Nanoethics

Handbook of Nanoethics
A Book

by Gunjan Jeswani,Marcel Van de Voorde

  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 2021-09-06
  • Pages : 422
  • ISBN : 3110669471
  • Language : En, Es, Fr & De
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With nanotechnology being a relatively new field, the questions regarding safety and ethics are steadily increasing with the development of the research. This book aims to give an overview on the ethics associated with employing nanoscience for products with everyday applications. The risks as well as the regulations are discussed, and an outlook for the future of nanoscience on a manufacturer’s scale and for the society is provided. Handbook of Nanoethics is perfect for , academicians and scientist, as well as all other industry professionals and researchers. It is a good introduction for newcomers in the field who do not want to dive deep into the details but are eager to understand the ethical challenges and possible solution related to nanotechnology and ethics.

Nanomaterials in Bionanotechnology

Nanomaterials in Bionanotechnology
Fundamentals and Applications

by Ravindra Pratap Singh,Kshitij RB Singh

  • Publisher : CRC Press
  • Release : 2021-08-18
  • Pages : 388
  • ISBN : 1000428346
  • Language : En, Es, Fr & De
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Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects. This book explains the basics of nanomaterial properties, synthesis, biological synthesis, and chemistry and demonstrates how to use nanomaterials to overcome problems in agricultural, environmental, and biomedical applications. Features Covers nanomaterials for environmental analysis and monitoring for heavy metals, chemical toxins, and water pollutant detection Describes nanomaterials-based biosensors and instrumentation and use in disease diagnosis and therapeutics Discusses nanomaterials for food processing and packaging and agricultural waste management Identifies challenges in nanomaterials-based technology and how to solve them This work serves as a reference for industry professionals, advanced students, and researchers working in the discipline of bionanotechnology.

Nanoscience in Food and Agriculture 5

Nanoscience in Food and Agriculture 5
A Book

by Shivendu Ranjan,Nandita Dasgupta,Eric Lichtfouse

  • Publisher : Springer
  • Release : 2017-07-12
  • Pages : 366
  • ISBN : 3319584960
  • Language : En, Es, Fr & De
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This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food and agriculture sectors. This book is the fifth of several volumes on Nanoscience in Food and Agriculture, published in the series Sustainable Agriculture Reviews.

Handbook of Nanomaterials for Manufacturing Applications

Handbook of Nanomaterials for Manufacturing Applications
A Book

by Chaudhery Mustansar Hussain

  • Publisher : Elsevier
  • Release : 2020-04-12
  • Pages : 526
  • ISBN : 0128213825
  • Language : En, Es, Fr & De
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Handbook of Nanomaterials for Manufacturing Applications covers the challenges and obstacles involved in using nanomaterials in manufacturing. In particular, the lack of information, the possibility of adverse impacts on the environment, human health, safety and sustainability and other remaining challenges. This book addresses these challenges for the use of nanomaterials in major manufacturing sectors and suggests how they may be overcome. It was written to summarize, in a one-stop, concise manner, how nanomaterials and nanotechnology are being used to enhance current manufacturing techniques and processes in order to create more sustainable products in a range of industry sectors. This book will be of great use to materials scientists and engineers who are looking to gain a greater understanding on how nanotechnology is being used to improve the products we use in our daily lives. Demonstrates how cutting-edge developments in nanomaterials are being used to make more efficient manufacturing processes in a range of industry sectors Explores how using nanomaterials can help engineers create innovative consumer products Discusses the legal, economic and toxicity issues arising from using nanomaterials in manufacturing processes