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Full Description
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.
Contents
Overview. General introduction. Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies. NanoHydrogels production. NanoParticles/NanoCapsules production. Lipid-based Nanosystems production (i.e.Nanoelmulsions, Solid Lipid Nanoparticles (SLN) and Nanostructured Lipid Carriers (NLC). NanoLaminated systems Production. Bio-nanosystems resorting to electrospinning. Bio-nanosystems Characterization. Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds. Delivery systems: Improving food quality, safety and potential health benefits. Uptake and digestion. Toxicological (in vivo, in vitro assays), resistance and shelf-life studies. Applications in food industry. Nanotechnology in food packaging. Nanotechnology in food processing. Nanotechnology in food preservation. Industrial benefits/Scale-up. Risk, Regulation and Consumer Perception. Advanced Methods for Detection of Nanosystems in Foods. Legal and ethical issues/Risk assessment in the food chain. Public acceptance/Consumer attitudes. New research trends/Future perspective/Recent advances.
