Nanotechnological Approaches in Food Microbiology
暫譯: 食品微生物學中的奈米技術應用

奈米科技在現代科學的各個方面都引起了關注，並在食品鏈、儲存、品質監控、加工、保存和包裝等方面具有重要應用。全球人口迅速增加，因此需要以更有效、無毒和可持續的方式生產食品產品。食品科學家和微生物學家對食品安全和品質保證感興趣，以生產優質的無病原食品。

《食品微生物學中的奈米技術方法》提供了系統性的介紹和有關奈米科技在食品微生物學中重要應用的實用方法和特徵的綜合信息，包括奈米澱粉薄膜、奈米乳液、生物源奈米顆粒和奈米膠囊。本書將探討金屬奈米顆粒的合成、表徵、數學建模、動力學研究及其抗微生物方法的詳細信息。

主要特點：
- 包含有關金屬奈米顆粒的合成、表徵、數學建模、動力學研究及其抗微生物方法的綜合知識
- 闡述精油奈米乳液的概念及其潛在的抗微生物應用
- 涉及最新的奈米澱粉複合生物薄膜的發展，這些薄膜含有生物活性成分以抑制病原微生物
- 探索奈米膠囊作為食品中潛在的抗微生物劑
- 提供有關為食品安全和品質保證開發的新型生物源奈米抗微生物劑的信息

本書將教育讀者有關奈米科技在食品安全和品質保證方面的知識。奈米乳液、奈米水凝膠、金屬奈米顆粒、奈米澱粉薄膜、奈米膠囊和奈米抗微生物劑是用於更大程度保存食品的奈米科技新興要素。本書應該會引起學術界、工業界、食品加工、保存、包裝、微生物學和政策法規等領域的廣泛研究者的興趣。

Sanju Bala Dhull, Ph.D., is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 12 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 20 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She also serves as reviewer of several national and international journals.

Prince Chawla, Ph.D., is currently working as Assistant professor in Food Technology and Nutrition (School of Agriculture), Lovely Professional University, Phagwara, Punjab. He is an alumnus of Chaudhary Devi Lal University, Sirsa, and Shoolini University, Solan. He has a chief interest in mineral fortification, functional foods, protein modification, and the detection of adulterants from foods using nanotechnology. He has worked in the 'Department of Biotechnology' and 'Department of Science and Technology' funded research projects and has four years of research experience. He has 3 patents, 2 books, 30 international research papers, 7 international book chapters. He is a recognized reviewer of more than 30 international journals and reviewed numbers of the research and review articles.

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Ravinder Kaushik, Ph. D., is presently working as Senior Assistant Professor, Amity University, Noida (UP). He also served the School of Bioengineering and Food Technology, Shoolini University, Solan for about six years. He is an alumnus of the National Dairy Research Institute, Karnal, and an eminent researcher whose chief interests lie in Post-Harvest Technology, Dairy Processing, food processing, food chemistry, and new product development. He is editor in two international Journals "International Journal of Food and Fermentation" and "International Journal of Food and Nutrition" and referee in more than 30 Journals. He has 9 patents, 2 books, 3 compendium, 36 International Research papers, 11 National papers, 4 International Book chapters, 10 National book chapters. He guided 27 Masters students, 1 M.Phil student 3 Ph.D. students. He is a member of the Science Advisory Board, USA as well as appointed as Expert for Assessing grant proposals by "The National Center of Scientific and Technical Evaluation (NCSTE) in Kazakhstan. He is also a member of "Mendeley Advisor Community"

Sanju Bala Dhull博士，目前擔任查烏達里·德維·拉爾大學（Chaudhary Devi Lal University）食品科學與技術系的高級助理教授，擁有超過12年的教學和研究經驗。她的研究興趣包括納米顆粒的合成與表徵、納米乳液及其在食品中的抗微生物活性，以及生物分子的表徵。她在國內外知名期刊上發表了超過20篇研究論文，並在各類國內外會議上報告了超過20篇研究論文。她是印度食品科學與技術協會（Association of Food Scientists and Technologists, India）和印度微生物學協會（Association of Microbiologists of India）的活躍成員，並擔任多本國內外期刊的審稿人。

Prince Chawla博士，目前在旁遮普邦的Lovely Professional University農業學院擔任食品技術與營養的助理教授。他是查烏達里·德維·拉爾大學（Chaudhary Devi Lal University）和索蘭的Shoolini University的校友。他的主要研究興趣包括礦物質強化、功能性食品、蛋白質改性，以及利用納米技術檢測食品中的掺假物。他曾參與由“生物技術系”（Department of Biotechnology）和“科學技術部”（Department of Science and Technology）資助的研究項目，擁有四年的研究經驗。他擁有3項專利、2本書籍、30篇國際研究論文和7篇國際書籍章節。他是超過30本國際期刊的認可審稿人，並審閱了多篇研究和綜述文章。

Ravinder Kaushik博士，目前在諾伊達（Noida, UP）的阿米提大學（Amity University）擔任高級助理教授。他曾在索蘭的Shoolini University的生物工程與食品技術學院工作約六年。他是國家乳品研究所（National Dairy Research Institute, Karnal）的校友，是一位著名的研究者，主要研究興趣包括後收穫技術、乳製品加工、食品加工、食品化學和新產品開發。他是兩本國際期刊的編輯，分別是《國際食品與發酵期刊》（International Journal of Food and Fermentation）和《國際食品與營養期刊》（International Journal of Food and Nutrition），並在超過30本期刊擔任審稿人。他擁有9項專利、2本書籍、3本彙編、36篇國際研究論文、11篇國內論文、4篇國際書籍章節和10篇國內書籍章節。他指導了27名碩士生、1名碩士研究生和3名博士生。他是美國科學諮詢委員會的成員，並被任命為哈薩克斯坦國家科學技術評估中心（National Center of Scientific and Technical Evaluation, NCSTE）評估資助提案的專家。他也是“Mendeley Advisor Community”的成員。