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- W4317211995 abstract "Continuous increase in global population and food wastage are the major challenges as far as food production and security are concerned. Moreover, hunger, malnutrition and food insecurity are affecting each and every country in the world. It was estimated that around 811 million people suffer from hunger and about two billion suffer from a variety of micronutrient deficiencies including vitamins and minerals. Therefore, reduction of food waste at all levels i.e. from producer to consumer level will have significant environmental, social and economic benefits. Various conventional food preservation techniques are routinely in practice for the different food materials but all such techniques have certain limitations. Therefore, the development of novel, effective, economically viable and eco-friendly approaches are highly demanded. In real-time scenario, nanotechnology is considered to be a magical spell because it has enormous potential to revolutionize every field including the food industry. Different nanomaterials are currently being used for a broad range of applications in the food industry e.g. food preservation through management of food-borne pathogens and enhancement of food shelf-life. Considering these facts, in the present chapter, we have broadly focused on new research insights on the role of myconanotechnology in food preservation. Moreover, various other aspects such as methods for nanoparticle synthesis, food pipeline, conventional methods available for food preservation, etc. are also discussed." @default.
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- W4317211995 date "2023-01-18" @default.
- W4317211995 modified "2023-10-17" @default.
- W4317211995 title "Myconanotechnology in Food Preservation and Enhancement of Shelf-life of Agri-food and Fruits" @default.
- W4317211995 doi "https://doi.org/10.1201/9781003327356-13" @default.
- W4317211995 hasPublicationYear "2023" @default.
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