Del 0 - Woodhead Publishing Series in Food Science, Technology and Nutrition

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Häftad, Engelska, 2016

AvQingrong Huang,USA) Huang, Qingrong (Rutgers University,Q. Huang

2 999 kr

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Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food
Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials
Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Produktinformation

Utgivningsdatum2016-08-19
Mått156 x 234 x undefined mm
Vikt660 g
FormatHäftad
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor480
FörlagElsevier Science
ISBN9780081016329

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Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPart I: Processes, material characterization, risks and regulationChapter 1: An overview of the development and applications of nanoscale materials in the food industryAbstract:1.1 Introduction1.2 Processes for nanomaterial production1.3 Nano-assembled entities1.4 Nanoscale materials – their applications in the food industry1.5 Emerging trendsChapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticalsAbstract:2.1 Introduction2.2 Nanoscale materials2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals2.5 Future trends2.6 Sources of further information and adviceChapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticalsAbstract:3.1 Introduction3.2 Detecting and characterizing – but what?3.3 Challenges in detecting and characterizing nanoparticles in food products3.4 Methods for detection and characterization of nanoparticles in food products3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals3.6 Future trends3.8 Appendix: glossaryChapter 4: Regulatory frameworks for food nanotechnologiesAbstract:4.1 Introduction4.2 Main applications in the food, beverage and healthfood industries4.3 Regulatory developments in nanotechnologies4.4 Risk assessment4.5 ConclusionsChapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscaleAbstract:5.1 Introduction5.2 Methods5.3 Applications5.4 Future trendsChapter 6: Characterization of food materials in multiple length scales using smallâ€angle Xâ€ray scattering and nuclear magnetic resonance: principle and applicationsAbstract:6.1 Introduction6.2 Small-angle X-ray scattering (SAXS): an introduction6.3 Direct and indirect interpretation of SAXS data6.4 Application of synchrotron SAXS to food materials6.5 Nuclear magnetic resonance (NMR)6.6 Diffusion NMR6.7 NMR spin relaxation6.8 Time domain (TD)-NMR technique6.9 Conclusions and future trendsPart II: Applications of nanotechnology in the food, beverage and nutraceutical industriesChapter 7: Improving food sensory and nutritional quality through nanostructure engineeringAbstract:7.1 Introduction7.2 Engineering nanostructures in foods and beverages for improved sensory quality7.3 Engineering nanostructures in foods and beverages for improved nutritional quality7.4 Future trends7.5 Sources of further information and adviceChapter 8: Nanocapsules as delivery systems in the food, beverage and nutraceutical industriesAbstract:8.1 Introduction8.2 Chapter organization8.3 Factors to consider when preparing nanoparticles and nanocapsules8.4 Nanocapsule formation8.5 Top-down approaches for nanocapsule formation: media milling8.6 Top-down approaches for nanocapsule formation: homogenization8.7 ConclusionsChapter 9: Association colloids as delivery systems: principles and applications in the food and nutraceutical industriesAbstract:9.1 Introduction9.2 Naturally occurring association colloids9.3 Protein-based systems9.4 Examples of association colloids in food applications9.5 Future trends9.6 Sources of further information and adviceChapter 10: Fabrication, characterization and properties of food nanoemulsionsAbstract:10.1 Introduction10.2 Emulsion science and technology10.3 Nanoemulsion formation10.4 Applications of nanoemulsions10.5 Conclusions10.6 Future trends10.7 Acknowledgments10.8 Sources of further information and adviceChapter 11: Nanotechnology-based approaches for rapid detection of chemical and biological contaminants in foodsAbstract:11.1 Introduction11.2 Nanotechnology or nanomaterial-enabled novel detection techniques11.3 Future trends11.4 Sources of further information and adviceChapter 12: Nanocomposites for food and beverage packaging materialsAbstract:12.1 Introduction12.2 Biodegradable polymers12.3 Barrier properties in packaging12.4 Nanofillers for nanocomposite packaging materials12.5 Examples of nanocomposites and their properties12.6 Nanobiocomposites: concepts and barrier properties12.7 Future trendsChapter 13: Electrospun fibers: fabrication, functionalities and potential food industry applicationsAbstract:13.1 Introduction13.2 Production of nanofibers by electrospinning13.3 Potential applications in the food and beverage industries13.4 Future trends13.5 Conclusions and sources of further information and adviceChapter 14: 14 Milk nanotubes: technology and potential applicationsAbstract:14.1 Introduction14.2 Preparation of a-lactalbumin nanotubes14.3 Kinetics of self-assembly14.4 Structure of the nanotubes14.5 Stability of α-lactalbumin nanotubes14.6 Future applications of α-lactalbumin nanotubesChapter 15: Nano- and micro-engineered membranes: principles and applications in the food and beverage industriesAbstract:15.1 Membrane filtration technology15.2 Membrane structures15.3 Nano- and micro-engineering15.4 Filtration applications15.5 Membrane emulsificationIndex

"...contains the most relevant and latest information on nanotechnology in the food, beverage and nutraceutical industries." --Croatian Journal of Food Science and Technology"I warmly recommend this book to all academics and researchers turning to nanotechnology, as it searches for innovations that could bring safer, healthier and tastier food products to the public." --Croatian Journal of Food Science and Technology