Food nanotechnology : principles and applications

✍ Scribed by Anandharamakrishnan, C.; Parthasarathi, S.

• Publisher: CRC Press
• Year: 2019
• Tongue: English
• Leaves: 455
• Series: Contemporary food engineering (Unnumbered)
• Category: Library

✦ Synopsis

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.  Read more...

✦ Table of Contents

Part Part IPerspectives1. Introduction S. Parthasarathi, C. Anandharamakrishnan2. Fundamentals of Nanotechnology S. Parthasarathi, C. Anandharamakrishnan3. Characteristics and Behavior of Nanofluids S.K. Vimala Bharathi, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan4. Understanding the Risk S.K. Sivakama Sundari, J.A. Moses, C. Anandharamakrishnan5. Ethical and Regulatory Issues in Applications of Nanotechnology in Food Leena Maria, J.A. Moses, C. Anandharamakrishnan Part Part IIProduct and Processes6. Fabrication of Nanomaterials R. Preethi, Leena Maria, J.A. Moses, C. Anandharamakrishnan7. Protein- and Polysaccharide-Based Nanoparticles S. Priyanka, S. Kritika, J.A. Moses, C. Anandharamakrishnan8. NanoemulsionsPreparation, Stability, and Application in Food P. Karthik, Sayantani Dutta, C. Anandharamakrishnan9. Electrospraying and Spinning Techniques Fabrication and Its Potential Applications Maria Leena, K.S. Yoha, J.A. Moses, C. Anandharamakrishnan10. Nano-Delivery System for Food Bioactives Das Trishitman, C. Anandharamakrishnan11. Stability and Viability of Food Nanoparticles S. Parthasarathi, C. Anandharamakrishnan12. Biological Fate of Nanoparticles S. Parthasarathi, C. Anandharamakrishnan13. Nanocomposite for Food Packaging S.K. Vimala Bharathi, B. Rohini, J.A. Moses, C. Anandharamakrishnan Part IIIDiagnostics and Characterization14. Nanosensors for Food Contaminant Detection Heera Jayan, L. Bhavani Devi, C. Anandharamakrishnan15. Biosensors for Food Component Analysis Praveena Bhatt, Monali Mukherjee, Uchangi Satyaprasad Akshath16. Characterization Methods for Nanoparticles R. Gopirajah, C. Anandharamakrishnan17. Nanoparticle Synthesis by Plasma Processing Das Trishitman, C. Anandharamakrishnan18. Multilayer Encapsulation Techniques Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan

✦ Subjects

Food -- Biotechnology;Food -- Composition -- Technological innovations;Food -- Analysis;Nanoparticles;Nanotechnology -- Industrial applications;TECHNOLOGY & ENGINEERING / Food Science;SCIENCE / Biotechnology;TECHNOLOGY / Food Science