- Language: English
- 782 Pages
- Published: August 2014
- Region: Global
Nanotechnology in the Food, Beverage and Nutraceutical Industries. Woodhead Publishing Series in Food Science, Technology and Nutrition
- Published: April 2012
- 480 Pages
- Elsevier Science and Technology
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.
After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.
With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.
- Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food
- Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials
- Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike SHOW LESS READ MORE >
Part 1 Processes, material characterization, risks and regulation
An overview of the development and applications of nanoscale materials in the food industry
Potential health risks of nanoparticles in foods, beverages and nutraceuticals
Detecting and characterizing nanoparticles in food, beverages and nutraceuticals
Regulatory frameworks for food nanotechnologies
Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale
Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications. Part 2 Applications of nanotechnology in the food, beverage and nutraceutical industries: Improving food sensory and nutritional quality through nanostructure engineering
Nanocapsules as delivery systems in the food, beverage and nutraceutical industries
Association colloids as delivery systems
Fabrication, characterization and properties of food nanoemulsions
Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods
Nanocomposite food and beverage packaging materials
Electrospun fibers: Fabrication, functionalities and potential food industry applications
Milk nanotubes: Technology and potential applications
Nano- and micro-engineered membranes: Principles and applications in the food and beverage industries.
Qingrong Huang is Associate Professor in the Department of Food Science at Rutgers University at New Brunswick, USA. He is internationally known for his research into the applications of nanotechnology in the food industry.