Citation
Abd Razak, Hanisah Kamilah and Gulzar, Rimsha and Shehbaz, Amna and Mustafa, Tuba and Afzaal, Muhammad
(2025)
Innovative Use of Nanotechnology in Vegetable Processing.
In:
Sustainable and Innovative Vegetable Production in times of Climate Change Concepts of Olericulture.
Springer, Singapore, pp. 521-535.
ISBN 9789819662821
Abstract
Nanotechnology is gaining attention across various food and pharmaceutical industries, and agriculture. In the food industry, it contributes a signifcant role in food processing, preservation, and packaging. The global fruit and vegetable processing industries extensively use nanotechnology to improve the taste, favor, and bioavailability of different compounds. High temperatures and various processing conditions in vegetable processing can affect nutrient availability. However, the use of nanotechnology in vegetable processing has helped retain nutrients and extend the quality of vegetables. Nanotechnology is also crucial in intelligent packaging and extending the shelf life of processed vegetables. Therefore, this chapter focuses on various aspects of nanotechnology in food processing, safety, and packaging, including classifcations and safety concerns.
Download File
Additional Metadata
| Item Type: |
Book Section
|
| Divisions: |
Faculty of Agricultural Science and Forestry |
| Publisher: |
Springer |
| Keywords: |
Nanotechnology; Vegetable processing; Food industry; Food preservation; Food packaging; Nutrient availability; Shelf life; Intelligent packaging; Bioavailability; Food safety |
| Sustainable Development Goals (SDGs): |
SDG 13: Climate Action, SDG 3: Good Health and Well-being, SDG 2: Zero Hunger |
| Depositing User: |
Ms. Nur Aina Ahmad Mustafa
|
| Date Deposited: |
05 Aug 2026 00:52 |
| Last Modified: |
05 Aug 2026 00:52 |
| URI: |
http://psasir.upm.edu.my/id/eprint/127643 |
| Statistic Details: |
View Download Statistic |
Actions (login required)
 |
View Item |
![[img]](http://psasir.upm.edu.my/style/images/fileicons/text.png)