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.
Table of Contents
Section I Overview
Chapter 1 Nanotechnology in Food: Introduction, Context, and Concepts
Óscar L. Ramos, José A. Teixeira, and António A. Vicente
Section II Production and Characterization
of Bio-nanosystems Focusing
Emerging Processing Technologies
Chapter 2 Nanohydrogels Production
Ricardo N. Pereira and Óscar L. Ramos
Chapter 3 Nanoparticles Production Methods
Adriana Lima, Francisco Silva, Bruno Sarmento, and José C.
Andrade
Chapter 4 Lipid-Based Nanosystems Production
Peter X. Chen and Michael A. Rogers
Chapter 5 Nanolaminated Systems Production by Layer-by-Layer
Technique
Ana C. Pinheiro, Ana I. Bourbon, Joana T. Martins, Philippe E.
Ramos, António A. Vicente, and Maria G. Carneiro-da-Cunha
Chapter 6 Bio-nanosystems Resorting to Electrohydrodynamic
Processing
Sergio Torres-Giner, Beatriz Melendez-Rodriguez, Adriane
Cherpinski, and Jose M. Lagaron
Chapter 7 Characterization of Bio-nanosystems
Cláudia Sousa and Dmitri Y. Petrovykh
Section III Evaluation of Bio-nanosystems
Behavior Containing Bioactive
Compounds
Chapter 8 Delivery Systems: Improving Food Quality, Safety and
Potential Health Benefits
Edgar Acosta and Mehdi Nouraei
Chapter 9 Uptake and Digestion
Amelia Torcello-Gómez and Alan R. Mackie
Chapter 10 Mechanism of Action and Toxicological Profile of Essential
Oils in Foodstuff
Raquel Vieira, Ana C. Fortuna, Amélia M. Silva, Selma B.
Souto, and Eliana B. Souto
Section IV Applications in Food Industries
Chapter 11 Nanotechnology as a Way for Bio-based and Biodegradable
Food Packaging with Enhanced Properties
Miguel A. Cerqueira, Pablo Fuciños, and Lorenzo M. Pastrana
Chapter 12 Nanotechnology in Food Processing
S. García-Pinilla, J.C. Villalobos-Espinosa, M. Cornejo-Mazón,
and G.F. Gutiérrez-López
Chapter 13 Nanotechnology in Food Preservation
Adriano Brandelli, Cristian M.B. Pinilla, and Nathalie A. Lopes
Chapter 14 Advanced Methods for the Detection of Micro- and
Nanosystems in Food
Rosa Busquets
Section V Future Perspectives
Chapter 15 New Research Trends and Future Perspective in Bio-based
Nanosystems Produced by Electrohydrodynamic Processing for
Applications in the Food Industry
María A. Busolo and Cristina P. López
