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Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128156643
Category : Technology & Engineering
Languages : en
Pages : 668
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Book Description
Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. - Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources - Discloses the current knowledge and potential of biopolymer nanostructures - Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128156643
Category : Technology & Engineering
Languages : en
Pages : 668
Get Book Here
Book Description
Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. - Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources - Discloses the current knowledge and potential of biopolymer nanostructures - Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together
Author: Shilpi Birla
Publisher: CRC Press
ISBN: 1000545083
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
This reference text discusses recent advances in the field of nanotechnology with applications in the fields of electronics sector, agriculture, health services, smart cities, food industry, and energy sector in a comprehensive manner. The text begins by discussing important concepts including bio nanotechnology, nano electronics, nano devices, nano medicine, and nano memories. It then comprehensively covers applications of nanotechnology in different areas including healthcare, energy sector, environment, security and defense, agriculture sector, food industry, automotive sector, smart cities, and Internet of Things (IoT). Aimed at senior undergraduate, graduate students and professionals in the fields of electrical engineering, electronics engineering, nanoscience and nanotechnology, this text: Discusses nano image sensors useful for imaging in medical and for security applications. Covers advances in the field of nanotechnology with their applications. It covers important concepts including neuro simulators, nano medicine, and nano materials. Covers applications of nanotechnology in diverse fields including health sector, agriculture, energy sector, and electronics.
Author:
Publisher: Academic Press
ISBN: 0128165197
Category : Technology & Engineering
Languages : en
Pages : 550
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Book Description
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. - Clarifies which nanoencapsulated ingredients can be applied for different food products - Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
Author: Kunal Pal
Publisher: Elsevier
ISBN: 0443190062
Category : Technology & Engineering
Languages : en
Pages : 590
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Book Description
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.The book begins by introducing biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters guiding the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed.This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging. - Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings - Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals - Offers case studies and analyzes experimental data on biopolymeric materials for food applications
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 012816042X
Category : Technology & Engineering
Languages : en
Pages : 775
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Book Description
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
Author: Monica L. Chavez Gonzalez
Publisher: Elsevier
ISBN: 0323959954
Category : Technology & Engineering
Languages : en
Pages : 396
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Book Description
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
Author: Junaid Ahmad Malik
Publisher: Springer Nature
ISBN: 9819968313
Category : Technology & Engineering
Languages : en
Pages : 532
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Book Description
This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
Author: Junaid Ahmad Malik
Publisher: CRC Press
ISBN: 100084515X
Category : Medical
Languages : en
Pages : 406
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Book Description
This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.
Author:
Publisher: Academic Press
ISBN: 0128165189
Category : Technology & Engineering
Languages : en
Pages : 316
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Book Description
Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation. - Explores how to analyze the safety of nanoencapsulated bioactive ingredients - Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries - Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients
Author: Pablo Juliano
Publisher: Academic Press
ISBN: 0323853595
Category : Technology & Engineering
Languages : en
Pages : 518
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Book Description
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. - Focuses on innovation across the food supply chain beyond the traditional food engineering discipline - Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs - Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
