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Impact of nanoscience in the food industry / edited by Alexandru Mihai Grumezescu, Alina Maria Holban.

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Electronic resources

Subject: Nanoscience.
Food industry and trade > Appropriate technology.
Food industry and trade.
Genre: Electronic books.

Record details

  • ISBN: 9780128114933
  • ISBN: 0128114932
  • Physical Description: 1 online resource.
  • Publisher: London : Academic Press, [2018]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Cover; Title page; Copyright; Content; List of Contributors; Foreword; Series Preface; Preface for Volume 12: Impact of Nanoscience in the Food Industry; Chapter 1 -- Application of Nanotechnology in the Food Industry: Present Status and Future Prospects; 1 -- Introduction; 2 -- Classification of Nanomaterials; 2.1 -- Biopolymeric Nanoparticles; 2.2 -- Nanoemulsions; 2.3 -- Nanoclay; 2.4 -- Nanolaminates; 2.5 -- Nanocapsules; 2.6 -- Nanotubes; 2.7 -- Nanofibers; 3 -- Current and Prospective Applications of Nanotechnology in the Food Sector; 3.1 -- Food Packaging for Preservation of Food Products.
3.2 -- Nanosensors in Quality Control and Quality Assurance of Food Products3.3 -- Application of Nanotechnology in Nutraceuticals; 3.3.1 -- Delivery of bioactive components; 3.3.2 -- Delivery of probiotics; 3.4 -- Nanobiocatalyst; 4 -- Food Safety and Toxic Effects of Nanotechnology; 5 -- Regulation- and Legislation-Related Aspect of Nanotechnology in the Dairy and Food Sectors; 6 -- Conclusions and Future Prospects; References; Chapter 2 -- Nanotechnology: A Pioneering Rebellion for Food Diligence; 1 -- Nanotechnology: Science of the Very Small; 1.1 -- Preamble.
1.2 -- Nanotechnology: From a Food Scientistâ#x80;#x99;s Perspective2 -- Food Nanotechnology: A Need-Based Approach; 3 -- Nanoencapsulation: A Way Forward Toward Targeted Nutrient Delivery; 3.1 -- Nanoencapsulated Bioactives; 3.2 -- Delivery Systems; 3.3 -- Lipid-Based Carriers; 3.4 -- Nanoemulsions; 3.4.1 -- High-energy mechanical techniques; 3.4.1.1 -- Microfluidization; 3.4.1.2 -- Ultrasonication; 3.4.1.3 -- High-pressure homogenization; 3.4.2 -- Low-energy nonmechanical techniques; 3.4.2.1 -- Membrane emulsification; 3.4.2.2 -- Spontaneous emulsification; 3.4.2.3 -- Solvent displacement.
3.4.2.4 -- Emulsion inversion Point3.4.2.5 -- Phase inversion point; 3.5 -- Nanoliposomes; 3.6 -- Solid Lipid Nanoparticles; 3.6.1 -- High-pressure homogenization; 3.6.1.1 -- Hot homogenization; 3.6.1.2 -- Cold homogenization; 3.6.1.3 -- Ultrasonication/high-speed homogenization; 3.6.1.4 -- Microemulsion-based method; 3.7 -- Nanostructured Lipid Carriers; 3.7.1 -- Hot homogenization method; 3.7.2 -- Cold homogenization method; 3.7.3 -- Solvent emulsificationâ#x80;#x93;evaporation method; 3.8 -- Archaeosomes; 3.9 -- Nanocochleates; 4 -- Nanosensors: The Quality Monitoring Devices; 4.1 -- Nanocantilevers.
5 -- Nanobiocatalysts for Food Applications6 -- Nanopackaging: A New World of Possibilities; 6.1 -- Active Packaging; 6.2 -- Nanocomposites; 6.3 -- Nanosized Silver Particleâ#x80;#x93;Based Packaging; 6.4 -- Polylactic Acidâ#x80;#x93;Based Nanopackaging; 6.5 -- Nanopackaging for Nonsterilized Foods; 6.6 -- Multilayered Nanostructures; 7 -- Interactive and Innovative Foods; 8 -- Conclusions and Future Outlook; References; Chapter 3 -- Implication of Nanoscience in the Food Processing and Agricultural Industries; 1 -- Introduction; 2 -- Manufacturing Techniques; 2.1 -- Dry Milling; 2.2 -- Microfluidization.
2.3 -- Ultrasound Emulsification.
Summary: The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.
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