Nanotechnology in the Beverage Industry Book

Nanotechnology in the Beverage Industry


  • Author : Abdeltif Amrane
  • Publisher : Elsevier
  • Release Date : 2020-05-04
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 9780128199411

DOWNLOAD BOOK
Nanotechnology in the Beverage Industry Excerpt :

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges.

Nanoengineering in the Beverage Industry Book

Nanoengineering in the Beverage Industry


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-10-10
  • Genre: Technology & Engineering
  • Pages : 490
  • ISBN 10 : 9780128172841

DOWNLOAD BOOK
Nanoengineering in the Beverage Industry Excerpt :

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed Presents various approaches for innovation based on scientific advancements in the field of nanotechnology Provides methods and techniques for research analysis using novel technologies across the globe

Nanotechnology in the Food  Beverage and Nutraceutical Industries Book

Nanotechnology in the Food Beverage and Nutraceutical Industries


  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release Date : 2012-04-19
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9780857095657

DOWNLOAD BOOK
Nanotechnology in the Food Beverage and Nutraceutical Industries 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

Nanoscience and Nanotechnology in Foods and Beverages Book

Nanoscience and Nanotechnology in Foods and Beverages


  • Author : Vellaichamy Chelladurai
  • Publisher : CRC Press
  • Release Date : 2018-11-15
  • Genre: Technology & Engineering
  • Pages : 326
  • ISBN 10 : 9781351649209

DOWNLOAD BOOK
Nanoscience and Nanotechnology in Foods and Beverages Excerpt :

Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.

Nanoengineering in the Beverage Industry Book

Nanoengineering in the Beverage Industry


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2020
  • Genre: Beverage industry
  • Pages : 474
  • ISBN 10 : OCLC:1127541796

DOWNLOAD BOOK
Nanoengineering in the Beverage Industry Excerpt :

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. --

Nanotechnology in the Beverage Industry Book

Nanotechnology in the Beverage Industry


  • Author : Abdeltif Amrane
  • Publisher : Elsevier
  • Release Date : 2020-04-20
  • Genre: Technology & Engineering
  • Pages : 744
  • ISBN 10 : 9780128199428

DOWNLOAD BOOK
Nanotechnology in the Beverage Industry Excerpt :

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages Outlines major nanoencapsulation techniques for use in a variety of beverage types Discusses the major challenges of using nanomaterials in both beverages and beverage packaging

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 : 9781000022971

DOWNLOAD BOOK
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

Nanoscience and Nanotechnology in Foods and Beverages Book

Nanoscience and Nanotechnology in Foods and Beverages


  • Author : Vellaichamy Chelladurai
  • Publisher : CRC Press
  • Release Date : 2018-11-23
  • Genre: Uncategoriezed
  • Pages : 326
  • ISBN 10 : 1498760635

DOWNLOAD BOOK
Nanoscience and Nanotechnology in Foods and Beverages Excerpt :

Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.

Nanotechnology Enhanced Food Packaging Book

Nanotechnology Enhanced Food Packaging


  • Author : Jyotishkumar Parameswaranpillai
  • Publisher : John Wiley & Sons
  • Release Date : 2022-04-11
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 9783527347735

DOWNLOAD BOOK
Nanotechnology Enhanced Food Packaging Excerpt :

The book gives detailed insights into the application of nanomaterials in food packaging, covering recent innovations as well as future perspectives. The chapters provide a comprehensive review on the types of nanomaterials used in food packaging and their processing and characterization. In addition, the book discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects.

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

DOWNLOAD BOOK
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

Nutrient Delivery Book

Nutrient Delivery


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-08-12
  • Genre: Technology & Engineering
  • Pages : 850
  • ISBN 10 : 9780128043752

DOWNLOAD BOOK
Nutrient Delivery Excerpt :

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields Provides a valuable resource of recent scientific pro

Novel Approaches of Nanotechnology in Food Book
Score: 1
From 1 Ratings

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

DOWNLOAD BOOK
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

Production and Management of Beverages Book

Production and Management of Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2018-12-07
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9780128157008

DOWNLOAD BOOK
Production and Management of Beverages Excerpt :

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Nanotechnologies in Food Book

Nanotechnologies in Food


  • Author : Qasim Chaudhry
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-05-17
  • Genre: Technology & Engineering
  • Pages : 295
  • ISBN 10 : 9781788011365

DOWNLOAD BOOK
Nanotechnologies in Food 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 developm

Nanoemulsions Book
Score: 5
From 1 Ratings

Nanoemulsions


  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release Date : 2018-02-24
  • Genre: Technology & Engineering
  • Pages : 664
  • ISBN 10 : 9780128118399

DOWNLOAD BOOK
Nanoemulsions Excerpt :

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods