Novel Approaches of Nanotechnology in Food Book
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Novel Approaches of Nanotechnology in Food

  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-05-13
  • Genre: Technology & Engineering
  • Pages : 772
  • ISBN 10 : 9780128043790

Novel Approaches of Nanotechnology in Food Excerpt :

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. Provides worldwide research applications of nanomaterials and nanotechnology useful in food research Presents analytical methods for enzyme immobilization onto magnetic nanoparticles Includes strategies of behavior and structure function to increase application enhancement and control Discusses nanomaterial regulations and for consumer protection awareness

Nanotechnologies in Food and Agriculture Book

Nanotechnologies in Food and Agriculture

  • Author : Mahendra Rai
  • Publisher : Springer
  • Release Date : 2015-03-31
  • Genre: Technology & Engineering
  • Pages : 347
  • ISBN 10 : 9783319140247

Nanotechnologies in Food and Agriculture 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.

Nanotechnologies in Food Book

Nanotechnologies in Food

  • Author : Qasim Chaudhry
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-05-19
  • Genre: Science
  • Pages : 295
  • ISBN 10 : 9781782621713

Nanotechnologies in Food Excerpt :

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Emerging Nanotechnologies in Food Science Book

Emerging Nanotechnologies in Food Science

  • Author : Rosa Busquets
  • Publisher : Elsevier
  • Release Date : 2017-02-28
  • Genre: Technology & Engineering
  • Pages : 236
  • ISBN 10 : 9780323429993

Emerging Nanotechnologies in Food Science Excerpt :

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science. Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists Offers a range of insights relevant to different backgrounds Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector

Impact of Nanoscience in the Food Industry Book

Impact of Nanoscience in the Food Industry

  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-01-20
  • Genre: Technology & Engineering
  • Pages : 484
  • ISBN 10 : 9780128114933

Impact of Nanoscience in the Food Industry Excerpt :

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Nanotechnology in Food Products Book

Nanotechnology in Food Products

  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2009-11-21
  • Genre: Medical
  • Pages : 146
  • ISBN 10 : 9780309137720

Nanotechnology in Food Products Excerpt :

In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.

Emerging Technologies in Food Science Book

Emerging Technologies in Food Science

  • Author : Monika Thakur
  • Publisher : Springer Nature
  • Release Date : 2020-06-02
  • Genre: Technology & Engineering
  • Pages : 287
  • ISBN 10 : 9789811525568

Emerging Technologies in Food Science Excerpt :

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

Emerging Nanotechnologies in Immunology Book

Emerging Nanotechnologies in Immunology

  • Author : Ranjita Shegokar
  • Publisher : William Andrew
  • Release Date : 2018-05-17
  • Genre: Medical
  • Pages : 290
  • ISBN 10 : 9780323401135

Emerging Nanotechnologies in Immunology Excerpt :

Emerging Nanotechnologies in Immunology: The Design, Applications and Toxicology of Nanopharmaceuticals and Nanovaccines aims to deliver a systematic and comprehensive review of data concerning the nature of interaction and nano-related risks between the nanopharmaceuticals currently in the pipeline of S&T development for skin, ocular and nasal drug delivery, including absorption, toxicity, and the ability to distribute after systemic exposure. The book's contributors address a representative set of the broad spectrum of nanopharmaceutics presently being used, including cationic lipid nanoparticles, polymeric PLGA, PLA nanoparticles, biomacromolecules-based nanoparticles, and other scaffolds tissue-engineered skin substitutes. In addition, regulation and risk are also covered since the safety of these nanopharmaceuticals still represents a barrier to their wide and innovative use. Provides a thorough knowledge of the safety aspects of nanopharmaceuticals currently under research Focuses on the characterization and quantification of nanopharmaceutics to allow readers to understand the correlation between the nature of the materials and their potential nanotoxicological effects Includes a thorough overview of legal and regulatory aspects and a discussion of the ethical issues related to the R&D of nanopharmaceuticals

Nanotechnology in the Agri Food Sector Book

Nanotechnology in the Agri Food Sector

  • Author : Lynn J. Frewer
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-14
  • Genre: Technology & Engineering
  • Pages : 328
  • ISBN 10 : 3527634800

Nanotechnology in the Agri Food Sector 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.

Food Applications of Nanotechnology Book

Food Applications of Nanotechnology

  • Author : Gustavo Molina
  • Publisher : CRC Press
  • Release Date : 2019-08-29
  • Genre: Cooking
  • Pages : 546
  • ISBN 10 : 9781000022674

Food Applications of Nanotechnology Excerpt :

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Scienc

Advances in Processing Technologies for Bio based Nanosystems in Food Book

Advances in Processing Technologies for Bio based Nanosystems in Food

  • Author : Óscar L. Ramos
  • Publisher : CRC Press
  • Release Date : 2019-07-25
  • Genre: Medical
  • Pages : 374
  • ISBN 10 : 9781351710046

Advances in Processing Technologies for Bio based Nanosystems in Food Excerpt :

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.

Nanotechnology in Agriculture and Food Science Book

Nanotechnology in Agriculture and Food Science

  • Author : Monique A. V. Axelos
  • Publisher : John Wiley & Sons
  • Release Date : 2017-03-07
  • Genre: Technology & Engineering
  • Pages : 450
  • ISBN 10 : 9783527697717

Nanotechnology in Agriculture and Food Science 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.

Nanotechnologies and Food Book

Nanotechnologies and Food

  • Author : Great Britain. Parliament. House of Lords. Science and Technology Committee
  • Publisher : The Stationery Office
  • Release Date : 2010-01-08
  • Genre: Biotechnology
  • Pages : 372
  • ISBN 10 : 0108459233

Nanotechnologies and Food Excerpt :

Nanotechnologies and Food : 1st report of session 2009-10, Vol. 2: Evidence

Nanotechnology Applications in Food Book

Nanotechnology Applications in Food

  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-02-22
  • Genre: Science
  • Pages : 416
  • ISBN 10 : 9780128119433

Nanotechnology Applications in Food 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