Nano-food Engineering

Volume One

AvUmesh Hebbar,Shivendu Ranjan

Häftad, Engelska, 2021

Del i serien Food Engineering Series

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Beskrivning

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

Utgivningsdatum:2021-08-08
Mått:155 x 235 x 22 mm
Vikt:604 g
Format:Häftad
Språk:Engelska
Serie:Food Engineering Series
Antal sidor:389
Förlag:Springer Nature Switzerland AG
ISBN:9783030445546

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Mer om författaren

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.

Innehållsförteckning

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.