Nanotechnology Applications in Food

Flavor, Stability, Nutrition and Safety

AvAlexandru Grumezescu,Alexandra Elena Oprea

Häftad, Engelska, 2017

1 593 kr

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Beskrivning

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.

The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

Includes how nanobiosensors are useful for the detection of foodborne pathogens
Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging
Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems
Identifies practical applications of nanoscience for use in industry today

Produktinformation

Utgivningsdatum:2017-02-22
Mått:216 x 276 x 23 mm
Vikt:1 160 g
Format:Häftad
Språk:Engelska
Antal sidor:416
Förlag:Elsevier Science
ISBN:9780128119426

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Mer om författaren

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

Innehållsförteckning

1. A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation2. Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches3. Scope of Nanotechnology in Nutraceuticals4. Strategic Design of Delivery Systems for Nutraceuticals5. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients6. Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector8. Polyhydroxyalkanoates in the Food Packaging Industry9. Nano-delivery Systems for Nutraceutical Application10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products11. Nanoantimicrobials in Food Industry12. Nanotechnology in Microbial Food Safety13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices15. Nanosensors for the Detection of Food Contaminants16. Nano Devices for Contaminant Detection17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions18. Bionanocomposites for Food Packaging Applications19. Plant Stress Signaling Through Corresponding Nanobiotechnology