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Nanotechnologies In Food
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Book Synopsis Nanotechnologies in Food and Agriculture by : Mahendra Rai
Download or read book Nanotechnologies in Food and Agriculture written by Mahendra Rai and published by Springer. This book was released on 2015-03-31 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive overview of new and emerging nanotechnologies. It includes aspects of nanoparticle monitoring, toxicity, and public perception, and covers applications that address both crop growing and treatment of agricultural wastewater. Topics include nanoagrochemicals (nanofertilizers, -pesticides, -herbicides), nanobiosensors, and nanotechnologies for food processing, packaging, and storage, crop improvement and plant disease control. The group of expert authors is led by an experienced team of editors.
Book Synopsis Nanotechnologies in Food by : Qasim Chaudhry
Download or read book Nanotechnologies in Food written by Qasim Chaudhry and published by Royal Society of Chemistry. This book was released on 2017-05-17 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
Book Synopsis Handbook of Food Nanotechnology by : Seid Mahdi Jafari
Download or read book Handbook of Food Nanotechnology written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2020-06-17 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Nanotechnology Applications in Food by : Alexandru Grumezescu
Download or read book Nanotechnology Applications in Food written by Alexandru Grumezescu and published by Academic Press. This book was released on 2017-02-22 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Nanomaterials for Food Applications by :
Download or read book Nanomaterials for Food Applications written by and published by Elsevier. This book was released on 2018-11-16 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly
Book Synopsis Food Nanoscience and Nanotechnology by : Humberto Hernández-Sánchez
Download or read book Food Nanoscience and Nanotechnology written by Humberto Hernández-Sánchez and published by Springer. This book was released on 2016-10-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
Book Synopsis Nanomaterials for Food Packaging by : Miguel Angelo Parente Ribeiro Cerqueira
Download or read book Nanomaterials for Food Packaging written by Miguel Angelo Parente Ribeiro Cerqueira and published by Elsevier. This book was released on 2018-05-10 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications. Provides detailed information on the use of nanomaterials and methodologies in food packaging, possible applications and regulatory barriers to commercialization Presents an interdisciplinary approach that brings together materials science, bioscience, and the industrial and regulatory aspects of the creation and uses of food packaging Helps those undertaking research and development in food packaging gain a cogent understanding on how nanotechnology is leading to the emergence of new packaging technologies
Book Synopsis Nanobiotechnology in Food: Concepts, Applications and Perspectives by : Hoda Jafarizadeh-Malmiri
Download or read book Nanobiotechnology in Food: Concepts, Applications and Perspectives written by Hoda Jafarizadeh-Malmiri and published by Springer. This book was released on 2019-01-31 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the food industry, including the advantages and challenges for food scientists. Individual chapters focus on the food industry's use of nano-additives, nano-sensors, nano-encapsulation for nutrition delivery and considerations for commercialization. The potential hazards for nanoparticle use, as well as the future prospects of nanobiotechnology use in the food industry, are presented here in depth. Nanobiotechnology in Food: Concepts, Applications and Perspectives explores the emerging developments in nanotechnology which make it increasingly applicable to the food industry. Nanoparticles are applied during food processing to improve nutritional quality, flow properties, flavor, color and stability, and also to increase shelf life by decreasing the activity of microorganisms. Nanotechnology is important for the development of healthier foods with lower fat, sugar and salt levels, and to overcome many food-related diseases. This book shows how producers and manufacturers can make great strides in food quality and safety by using nanotechnology.
Book Synopsis Nanotechnology in the Food, Beverage and Nutraceutical Industries by : Qingrong Huang
Download or read book Nanotechnology in the Food, Beverage and Nutraceutical Industries written by Qingrong Huang and published by Elsevier. This book was released on 2012-04-19 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Nanotechnology in Agriculture and Food Science by : Monique A. V. Axelos
Download or read book Nanotechnology in Agriculture and Food Science written by Monique A. V. Axelos and published by John Wiley & Sons. This book was released on 2017-03-07 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.
Book Synopsis Nanotechnology in Edible Food Packaging by : Vimal Katiyar
Download or read book Nanotechnology in Edible Food Packaging written by Vimal Katiyar and published by Springer Nature. This book was released on 2021-03-27 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Book Synopsis Nanotechnology-Enhanced Food Packaging by : Jyotishkumar Parameswaranpillai
Download or read book Nanotechnology-Enhanced Food Packaging written by Jyotishkumar Parameswaranpillai and published by John Wiley & Sons. This book was released on 2022-05-31 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers recent innovations—as well as future perspectives—in the industry and offers a complete overview of different types of nanomaterials used in food packaging. The book also discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects. Featuring one-of-a-kind contributions from leaders in the field, Nanotechnology-Enhanced Food Packaging provides real-world solutions to food packaging challenges and considers the legislative and economic implications of new technologies. Among the new developments in nanotechnology-enhanced food packaging covered by the book are: Thorough introduction to biopolymers in food packaging systems and nanostructures based on starch, their preparation, processing, and applications in packaging Comprehensive explorations of chitosan-based nanoparticles and their applications in the food industry Practical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additives In-depth examinations of the characterization techniques for nanostructures in food packaging Perfect for materials scientists, food technologists, and polymer chemists, Nanotechnology-Enhanced Food Packaging also belongs on the bookshelves of plastics technologists and allied professionals in the food industry.
Book Synopsis Nanotechnological Approaches in Food Microbiology by : Sanju Bala Dhull
Download or read book Nanotechnological Approaches in Food Microbiology written by Sanju Bala Dhull and published by CRC Press. This book was released on 2020-12-27 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.
Book Synopsis Nanotechnology in Functional Foods by : Shakeel Ahmed
Download or read book Nanotechnology in Functional Foods written by Shakeel Ahmed and published by John Wiley & Sons. This book was released on 2022-07-28 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: NANOTECHNOLOGY IN FUNCTIONAL FOODS The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia. Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods. Audience The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals. Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences. Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.
Book Synopsis Application of Nanotechnology in Food Science, Processing and Packaging by : Chukwuebuka Egbuna
Download or read book Application of Nanotechnology in Food Science, Processing and Packaging written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2022-05-03 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Book Synopsis Bio-Nanotechnology by : Manashi Bagchi
Download or read book Bio-Nanotechnology written by Manashi Bagchi and published by John Wiley & Sons. This book was released on 2012-11-26 with total page 1118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists. This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail. The book is divided into nine sections – an introductory section, plus: Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance in nanotechnology Applications in enhancing bioavailability and controlling pathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.
Book Synopsis Nanotechnology in the Agri-Food Sector by : Lynn J. Frewer
Download or read book Nanotechnology in the Agri-Food Sector written by Lynn J. Frewer and published by John Wiley & Sons. This book was released on 2011-02-14 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact. A valuable and accessible guide for professionals, novices, and students alike.
