Biofilms In The Food And Beverage Industries

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Biofilms in the Food and Beverage Industries

Author : P. Fratamico
Publisher : CRC Press
ISBN 13 : 9781420094848
Total Pages : 0 pages
Book Rating : 4.0/5 (948 download)

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Book Synopsis Biofilms in the Food and Beverage Industries by : P. Fratamico

Download or read book Biofilms in the Food and Beverage Industries written by P. Fratamico and published by CRC Press. This book was released on 2009-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biofilms in the Food and Beverage Industries reviews the formation of biofilms and the best practices for their control. When bacteria attach to and colonize the surfaces of food processing equipment and food products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Part one considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the Food and Beverage Industries is a beneficial reference for microbiologists and those in industry responsible for food safety.

Biofilms in the Food and Beverage Industries

Author : P M Fratamico
Publisher : Elsevier
ISBN 13 : 1845697162
Total Pages : 601 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Biofilms in the Food and Beverage Industries by : P M Fratamico

Download or read book Biofilms in the Food and Beverage Industries written by P M Fratamico and published by Elsevier. This book was released on 2009-09-22 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control.The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection.With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. - Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection - Examines biofilm formation by different micro-organisms such as samonella and food spoilage - Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment

Biofilms in the Dairy Industry

Author : Koon Hoong Teh
Publisher : John Wiley & Sons
ISBN 13 : 1118876210
Total Pages : 292 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Biofilms in the Dairy Industry by : Koon Hoong Teh

Download or read book Biofilms in the Dairy Industry written by Koon Hoong Teh and published by John Wiley & Sons. This book was released on 2015-08-31 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.

Biofilms in the Food Environment

Author : Hans P. Blaschek
Publisher : John Wiley & Sons
ISBN 13 : 0470276495
Total Pages : 210 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Biofilms in the Food Environment by : Hans P. Blaschek

Download or read book Biofilms in the Food Environment written by Hans P. Blaschek and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biofilms in the Food Environment examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment. Specifically, this book provides: an introduction into the emerging and exciting field of biofilm research in the food environment a summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research, and potential directions for biofilm intervention and industrial beneficial applications that may have direct impact on food safety and public health. Biofilms in the Food Environment is intended to serve as a comprehensive reference source for the food science community, including industry scientists, university researchers, and regulatory agencies. Not only are general concepts regarding biofilms in the food environment covered, but also included are in-depth reviews on biofilm structures, the correlation between strain virulence and biofilm-forming abilities, cutting-edge technologies to investigate microbial compositions in ecosystems and cell-to-cell interactions, and updated findings on molecular attributes and mechanisms involved in biofilm development that might lead to targeted approaches for biofilm prevention and removal. The topics covered and approaches discussed are truly interdisciplinary in nature.

Microbial Biofilms

Author : Dharumadurai Dhanasekaran
Publisher : BoD – Books on Demand
ISBN 13 : 9535124358
Total Pages : 526 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Microbial Biofilms by : Dharumadurai Dhanasekaran

Download or read book Microbial Biofilms written by Dharumadurai Dhanasekaran and published by BoD – Books on Demand. This book was released on 2016-07-13 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the book Microbial Biofilms: Importance and applications, eminent scientists provide an up-to-date review of the present and future trends on biofilm-related research. This book is divided with four subdivisions as biofilm fundamentals, applications, health aspects, and their control. Moreover, this book also provides a comprehensive account on microbial interactions in biofilms, pyocyanin, and extracellular DNA in facilitating Pseudomonas aeruginosa biofilm formation, atomic force microscopic studies of biofilms, and biofilms in beverage industry. The book comprises a total of 21 chapters from valued contributions from world leading experts in Australia, Bulgaria, Canada, China, Serbia, Germany, Italy, Japan, the United Kingdom, the Kingdom of Saudi Arabia, Republic of Korea, Mexico, Poland, Portugal, and Turkey. This book may be used as a text or reference for everyone interested in biofilms and their applications. It is also highly recommended for environmental microbiologists, soil scientists, medical microbiologists, bioremediation experts, and microbiologists working in biocorrosion, biofouling, biodegradation, water microbiology, quorum sensing, and many other related areas. Scientists in academia, research laboratories, and industry will also find it of interest.

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry

Author : Roy Fink
Publisher : Cambridge Scholars Publishing
ISBN 13 : 1527536777
Total Pages : 167 pages
Book Rating : 4.5/5 (275 download)

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Book Synopsis Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry by : Roy Fink

Download or read book Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry written by Roy Fink and published by Cambridge Scholars Publishing. This book was released on 2019-07-12 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

Computer Vision Technology in the Food and Beverage Industries

Author : D-W Sun
Publisher : Elsevier
ISBN 13 : 0857095773
Total Pages : 524 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Computer Vision Technology in the Food and Beverage Industries by : D-W Sun

Download or read book Computer Vision Technology in the Food and Beverage Industries written by D-W Sun and published by Elsevier. This book was released on 2012-08-13 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. - Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing - Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure - Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Open Innovation in the Food and Beverage Industry

Author : Marian Garcia Martinez
Publisher : Elsevier
ISBN 13 : 0857097245
Total Pages : 438 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Open Innovation in the Food and Beverage Industry by : Marian Garcia Martinez

Download or read book Open Innovation in the Food and Beverage Industry written by Marian Garcia Martinez and published by Elsevier. This book was released on 2013-01-22 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Recent Trends in Biofilm Science and Technology

Author : Manuel Simoes
Publisher : Academic Press
ISBN 13 : 0128194987
Total Pages : 418 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Recent Trends in Biofilm Science and Technology by : Manuel Simoes

Download or read book Recent Trends in Biofilm Science and Technology written by Manuel Simoes and published by Academic Press. This book was released on 2020-06-04 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent Trends in Biofilm Science and Technology helps researchers working on fundamental aspects of biofilm formation and control conduct biofilm studies and interpret results. The book provides a remarkable amount of knowledge on the processes that regulate biofilm formation, the methods used, monitoring characterization and mathematical modeling, the problems/advantages caused by their presence in the food industry, environment and medical fields, and the current and emergent strategies for their control. Research on biofilms has progressed rapidly in the last decade due to the fact that biofilms have required the development of new analytical tools and new collaborations between biologists, engineers and mathematicians. - Presents an overview of the process of biofilm formation and its implications - Provides a clearer understanding of the role of biofilms in infections - Creates a foundation for further research on novel control strategies - Updates readers on the remarkable amount of knowledge on the processes that regulate biofilm formation

Formation and Control of Biofilm in Various Environments

Author : Hideyuki Kanematsu
Publisher : Springer Nature
ISBN 13 : 9811522405
Total Pages : 240 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Formation and Control of Biofilm in Various Environments by : Hideyuki Kanematsu

Download or read book Formation and Control of Biofilm in Various Environments written by Hideyuki Kanematsu and published by Springer Nature. This book was released on 2020-01-25 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides excellent techniques for detecting and evaluating biofilms: sticky films on materials that are formed by bacterial activity and produce a range of industrial and medical problems such as corrosion, sanitary problems, and infections. Accordingly, it is essential to control biofilms and to establish appropriate countermeasures, from both industrial and medical viewpoints. This book offers valuable, detailed information on these countermeasures. It also discusses the fundamentals of biofilms, relates various substrates to biofilms, and presents a variety of biofilm reactors. However, the most important feature of this book (unlike others on the market) is its clear focus on addressing the practical aspects from an engineering viewpoint. Therefore, it offers an excellent practical guide for engineers and researchers in various fields, and can also be used as a great academic textbook.

Encyclopedia of Dairy Sciences

Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)

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Book Synopsis Encyclopedia of Dairy Sciences by :

Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Biofilms in the Dairy Industry

Author : Koon Hoong Teh
Publisher : John Wiley & Sons
ISBN 13 : 1118876245
Total Pages : 288 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Biofilms in the Dairy Industry by : Koon Hoong Teh

Download or read book Biofilms in the Dairy Industry written by Koon Hoong Teh and published by John Wiley & Sons. This book was released on 2015-06-29 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Author : Syed S. H. Rizvi
Publisher : Elsevier
ISBN 13 : 0857090755
Total Pages : 696 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries by : Syed S. H. Rizvi

Download or read book Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Elsevier. This book was released on 2010-10-28 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Lactic Acid in the Food Industry

Author : Sara M. Ameen
Publisher : Springer
ISBN 13 : 3319581465
Total Pages : 48 pages
Book Rating : 4.3/5 (195 download)

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Book Synopsis Lactic Acid in the Food Industry by : Sara M. Ameen

Download or read book Lactic Acid in the Food Industry written by Sara M. Ameen and published by Springer. This book was released on 2017-05-23 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

Oxidation in Foods and Beverages and Antioxidant Applications

Author : Eric A Decker
Publisher : Elsevier
ISBN 13 : 085709033X
Total Pages : 551 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Oxidation in Foods and Beverages and Antioxidant Applications by : Eric A Decker

Download or read book Oxidation in Foods and Beverages and Antioxidant Applications written by Eric A Decker and published by Elsevier. This book was released on 2010-09-22 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. - Reviews problems associated with oxidation and its management in different industry sectors - Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish - Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

Food and Beverage Stability and Shelf Life

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857092545
Total Pages : 880 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Food and Beverage Stability and Shelf Life by : David Kilcast

Download or read book Food and Beverage Stability and Shelf Life written by David Kilcast and published by Elsevier. This book was released on 2011-04-08 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. - A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products - Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability - Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Author : Qingrong Huang
Publisher : Elsevier
ISBN 13 : 085709565X
Total Pages : 475 pages
Book Rating : 4.8/5 (57 download)

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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 475 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