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Author: Humberto Hernández-Sánchez
Publisher: Springer
ISBN: 9783319342726
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
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.
Author: Humberto Hernández-Sánchez
Publisher: Springer
ISBN: 9783319342726
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
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.
Author: Shivendu Ranjan
Publisher: Springer
ISBN: 3319393030
Category : Technology & Engineering
Languages : en
Pages : 341
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Book Description
Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. Whereas the first applications of nanotechnology have been developed mainly in material sciences, applications in the agriculture and food sectors are still emerging. Due to a rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. Here, nanotechnology is a promising way to improve crop production, water quality, nutrition, packaging, and food security. There are actually few comprehensive reviews and clear textbooks on nanotechnology in agriculture, water, and food. In this book there are 10 chapters describing the synthesis and application of nanomaterials for health, food, and agriculture are presented. Nanomaterials with unique properties will dramatically improve agriculture and food production. Applications will include nanofertilisers to enhance plant growth and nanosensors to detect food contamination. An overall view of nanotechnology applications in agriculture, food, water, and environment are described in the first two chapters by Dasgupta et al. and Singh. Health and environmental applications of nanotechnology are presented in chapters 3-5. Shukla and Iravani review green methods to synthesize metal nanoparticles, and give applications to water purification, in chapter 3. The removal of up to 95% of contaminants by nanoparticles, nanotubes and nanostructured membranes is described by Naghdi et al. in chapter 4. Yoti et al. then review nanosensors for the detection of pathogenic bacteria in chapter 5. Those nanosensors can be used as biodiagnostics to control food and water quality. Food applications of nanoscience are presented in chapters 6 and 7 by Kuswandi and Sarkhar et al. Kuswandi explain in chapter 6 that nanomaterials can improve packaging quality and that nanosensors can detect freshness and contanimants. The use of nanoparticles to protect ingredients such as vitamins, flavours, and antimicrobials is reviewed by Sarkhar et al. in chapter 7.
Author: Vellaichamy Chelladurai
Publisher: CRC Press
ISBN: 1351649205
Category : Technology & Engineering
Languages : en
Pages : 321
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Book Description
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.
Author: Umesh Hebbar
Publisher: Springer Nature
ISBN: 3030445526
Category : Technology & Engineering
Languages : en
Pages : 389
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Book Description
This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 012816042X
Category : Technology & Engineering
Languages : en
Pages : 774
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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: Lynn J. Frewer
Publisher: John Wiley & Sons
ISBN: 3527634800
Category : Technology & Engineering
Languages : en
Pages : 331
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Book Description
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.
Author: Humberto Hernández-Sánchez
Publisher: Springer
ISBN: 3319135961
Category : Technology & Engineering
Languages : en
Pages : 307
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Book Description
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.
Author: Chukwuebuka Egbuna
Publisher: Springer Nature
ISBN: 3030988201
Category : Technology & Engineering
Languages : en
Pages : 266
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Book Description
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.
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043792
Category : Science
Languages : en
Pages : 774
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Book Description
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
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128119438
Category : Science
Languages : en
Pages : 418
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Book Description
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
