Nano-food Engineering

Volume One

Häftad, Engelska, 2021

Av Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra

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This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry.

Produktinformation

Utgivningsdatum2021-08-08
Mått155 x 235 x 22 mm
Vikt604 g
FormatHäftad
SpråkEngelska
SerieFood Engineering Series
Antal sidor389
FörlagSpringer Nature Switzerland AG
ISBN9783030445546

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Umesh Hebbar is a Senior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India.Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India.Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India.Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.

Introduction to Nanofood.- Supercritical Fluid Techniques to fabricate efficient nanoencapsulated food-grade materials.- Preparation methods and advantages of nano-sorbents for food contaminants determination.- Inclusion Complexation and Coacervation to fabricate Nanoencapsulated foods.- Principles and Potential Applications of Cavitation Technology for Nano-Foods.- Microfluidization Technique in Nano-Food Engineering.- Biopolymer Nanocomposite based food packaging.- Nanotechnology applications to improve solubility of bioactive constituents of foods for health-promoting purposes.- Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging.- Nano-films for food packaging.- Spray drying as for food-grade nanomaterial.- Nanosensors for foods.- Index.