1. Nanotechnology in food application: An introduction
2. Nanotechnology in membrane filtration for fruit juice filtration
3. Application of pickering nanoemulsion in fruit juice
4. Nanosensors in food shelf-life extension and quality Monitoring
5. Nano additives in food products
6. Nanotechnology in functional food developments
7. Nanotechnology in food safety
8. Nanocomposites in food packaging
9. Anticaking agents and colorants for food products
10. Fabrication of functional nanomaterials from food waste
11. Nanoencapsulation and nanocarriers: edible food packaging
12. Nanotechnology in edible films and coatings
13. Nanotechnology in sustainable food packaging
14. Nanotechnology in intelligent packaging
15. Nanotechnology in antimicrobial packaging
16. Nanotechnology in gas scavenging additives

Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more. This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.