Handbook of Food Nanotechnology

Applications and Approaches

Häftad, Engelska, 2020

1 963 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food.

Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered.

Brings novel applications of nanotechnology in processing food products
Shows how to improve the formulation of food products with nano-structured ingredients
Explores new opportunities in food packaging through nano-structured materials

Produktinformation

Utgivningsdatum:2020-06-16
Mått:152 x 229 x 39 mm
Vikt:1 200 g
Format:Häftad
Språk:Engelska
Antal sidor:774
Förlag:Elsevier Science
ISBN:9780128158661

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)- A top reviewer in the field of agricultural and biological sciences by Publons.

Innehållsförteckning

Section 1: Application of nanotechnology in food processing1. Nanofluid thermal processing2. Nanofilteration3. Nanosorbents and nano-porous materialsSection 2: Application of nanotechnology in food ingredients4. Nanoemulsions and nano-sized ingredients for food formulations5. Nanoencapsulation of food ingredients6. Enhancing the bioavailability of nutrients by nano-delivery systemsSection 3: Application of nanotechnology in food quality and safety7. Metal nanoparticles as antimicrobial agents8. Nano-based aptasensors for detection of food contaminants9. Nanoparticles for checking adulteration/spoilage of food productsSection 4: Application of nanotechnology in food packaging10. Nanoparticles for bioactive food packaging11. Reinforced nanocomposites for food packagingSection 5: Characterization and safety of food nanomaterials12. Characterization and analysis of nano-materials in foods13. Safety and regulatory issues of nano-materials in foods