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Full Description
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.
This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles.
Features
Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection
Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up
Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors
Discusses different formulation and preparation methods for loading food bioactive compounds
Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.
Contents
Part I: Perspectives. Introduction. Fundamentals of Nanotechnology. Part II: Fabrication of Nanoparticles and Delivery of Bioactives. Protein and Polysaccharides-based Nanoparticles. Fabrication Methods. Nanoemulsions: Preparation, Stability and Application in Food. Electrospraying/Spinning Technique: Fabrication and Its Potential Application. Nanodelivery System for Food Bioactives. Stability and Viability of Food Nanoparticles. Biological Fate of Nanoparticles. Part III: Packaging and Food Diagnostics. Nanocomposites for Food packaging. Nanotechnology Application in Food Quality Assurance. Biosensor for Food Component Analysis. Part IV: Characteristics and Physical Properties of Food Nanoparticles. Characteristics and Behavior of Nanoparticles/Nanofluids. Characterization Methods for Nanoparticles. Toxicology of Nanoparticles. Ethical and Regulatory Issues in Applications of Nanotechnology in Food.
