Handbook Of Food Nanotechnology

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Handbook of Food Nanotechnology

Seid Mahdi Jafari
Handbook of Food Nanotechnology Book PDF

Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 774 pages
File Size : 53,8 Mb
Release : 2020-06-17
Category : Technology & Engineering
ISBN : 9780128160428

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Handbook of Food Nanotechnology by Seid Mahdi Jafari Pdf

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Handbook of Nanotechnology in Nutraceuticals

Shakeel Ahmed,Tanima Bhattacharya,Annu,Akbar Ali
Handbook of Nanotechnology in Nutraceuticals Book PDF

Author : Shakeel Ahmed,Tanima Bhattacharya,Annu,Akbar Ali
Publisher : CRC Press
Page : 484 pages
File Size : 44,8 Mb
Release : 2022-11-21
Category : Technology & Engineering
ISBN : 9781000770780

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Handbook of Nanotechnology in Nutraceuticals by Shakeel Ahmed,Tanima Bhattacharya,Annu,Akbar Ali Pdf

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life. Nanotechnology has established a new horizon by bestowing modified properties on nanomaterials and applying them to the production of nanoformulations, nutritional supplements, and the food industry. The Handbook of Nanotechnology in Nutraceuticals highlights the impact of nanotechnology on the food industries. The book focuses on the application of nanotechnology in nutraceuticals and the food industry to improve the overall quality of life. The book also addresses some important applications of nano-nutraceuticals in the treatment of different diseases, such as oxidative stress, cancer, neurodegenerative disorders, cardiovascular diseases, and so on. Features • Presents a scientometric approach to analyze the emergence of nano-nutraceuticals in cancer prevention and treatment • Examines various strategies employed to prepare nanocarrier systems, such as nanoparticles, nanostructure lipids, phospholipid-based nanocarriers, polysaccharide-based nanostructures, and metal nanoparticles • Discusses various regulatory issues related to nanotechnology and their application in different fields This book is a valuable reference for nanotechnologists, scientists, and researchers working in the field of food technology, food science, pharmaceuticals, and nutraceuticals.

Nanotechnology in the Agri-Food Sector

Lynn J. Frewer,Willem Norde,Arnout Fischer,Frans Kampers
Nanotechnology in the Agri Food Sector Book PDF

Author : Lynn J. Frewer,Willem Norde,Arnout Fischer,Frans Kampers
Publisher : John Wiley & Sons
Page : 331 pages
File Size : 42,6 Mb
Release : 2011-02-14
Category : Technology & Engineering
ISBN : 9783527634804

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Nanotechnology in the Agri-Food Sector by Lynn J. Frewer,Willem Norde,Arnout Fischer,Frans Kampers Pdf

Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact. A valuable and accessible guide for professionals, novices, and students alike.

Handbook of Nanotechnology Applications

Kajornsak Faungnawakij,Woei Jye Lau,Uracha Rungsardthong Ruktanonchai,Kuakoon Piyachomkwan
Handbook of Nanotechnology Applications Book PDF

Author : Kajornsak Faungnawakij,Woei Jye Lau,Uracha Rungsardthong Ruktanonchai,Kuakoon Piyachomkwan
Publisher : Elsevier
Page : 797 pages
File Size : 44,8 Mb
Release : 2020-10-22
Category : Science
ISBN : 9780128215098

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Handbook of Nanotechnology Applications by Kajornsak Faungnawakij,Woei Jye Lau,Uracha Rungsardthong Ruktanonchai,Kuakoon Piyachomkwan Pdf

Handbook of Nanotechnology Applications: Environment, Energy, Agriculture and Medicine presents a comprehensive overview on recent developments and prospects surrounding nanotechnology use in water/wastewater separation and purification, energy storage and conversion, agricultural and food process, and effective diagnoses and treatments in medical fields. The book includes detailed overviews of nanotechnology, including nanofiltration membrane for water/wastewater treatment, nanomedicine and nanosensor development for medical implementation, advanced nanomaterials of different structural dimensions (0D, 1D, 2D and 3D) for energy applications, as well as food and agricultural utilization. Other sections discuss the challenges of lab-based research transitioning towards practical industrial use. Helps scientists and researchers quickly learn and understand the key role of nanotechnology in important industrial applications Takes an interdisciplinary approach, demonstrating how nanotechnology is being used in a wide range of industry sectors Outlines the role nanotechnology plays in creating safer, cheaper and more energy-efficient projects and devices

Handbook of Microbial Nanotechnology

Chaudhery Mustansar Hussain
Handbook of Microbial Nanotechnology Book PDF

Author : Chaudhery Mustansar Hussain
Publisher : Academic Press
Page : 588 pages
File Size : 40,7 Mb
Release : 2022-03-13
Category : Science
ISBN : 9780128235935

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Handbook of Microbial Nanotechnology by Chaudhery Mustansar Hussain Pdf

Handbook of Microbial Nanotechnology is a collection of the most recent scientific advancements in the fundamental application of microbial nanotechnology across various sectors. This comprehensive handbook highlights the vast subject areas of microbial nanotechnology and its potential applications in food, pharmacology, water, environmental remediation, etc. This book will serve as an excellent reference handbook for researchers and students in the food sciences, materials sciences, biotechnology, microbiology and in the pharmaceutical fields.Microbial nanotechnology is taking part in creating development and innovation in various sectors. Despite the participation of microbial nanotechnology in modern development, there are some hindrances. The lack of information, the possibility of adverse impacts on the environment, human health, safety and sustainability are still a challenge. This handbook addresses these challenges. Offers up-to-date, scientific information on the integration of microbiology and nanotechnology Explores how nanotechnology can improve the detection of trace chemical contaminants, viruses and bacteria in food and other industry applications Provides readers with a fundamental understanding of microbial nanotechnology and its challenges Includes real-time applications with case studies to illustrate how microbial nanotechnology influences modern sciences and technologies

Impact of Nanoscience in the Food Industry

Alexandru Mihai Grumezescu,Alina Maria Holban
Impact of Nanoscience in the Food Industry Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 484 pages
File Size : 41,9 Mb
Release : 2018-01-20
Category : Technology & Engineering
ISBN : 9780128114933

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Impact of Nanoscience in the Food Industry by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

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. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Food Processing Handbook

James G. Brennan,Alistair S. Grandison
Food Processing Handbook Book PDF

Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Page : 829 pages
File Size : 40,8 Mb
Release : 2012-05-07
Category : Technology & Engineering
ISBN : 9783527634378

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Food Processing Handbook by James G. Brennan,Alistair S. Grandison Pdf

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Handbook of Innovation in the Food and Drink Industry

Ruth Rama
Handbook of Innovation in the Food and Drink Industry Book PDF

Author : Ruth Rama
Publisher : CRC Press
Page : 105 pages
File Size : 42,6 Mb
Release : 2008-03-26
Category : Technology & Engineering
ISBN : 9781560222989

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Handbook of Innovation in the Food and Drink Industry by Ruth Rama Pdf

Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.

Handbook of Food Chemistry

Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Handbook of Food Chemistry Book PDF

Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Page : 1200 pages
File Size : 54,7 Mb
Release : 2015-10-11
Category : Technology & Engineering
ISBN : 3642416098

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Handbook of Food Chemistry by Peter Chi Keung Cheung,Bhavbhuti M. Mehta Pdf

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Nanotechnology in Nutraceuticals

Shampa Sen,Yashwant Pathak
Nanotechnology in Nutraceuticals Book PDF

Author : Shampa Sen,Yashwant Pathak
Publisher : CRC Press
Page : 335 pages
File Size : 49,9 Mb
Release : 2016-10-14
Category : Technology & Engineering
ISBN : 9781315353715

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Nanotechnology in Nutraceuticals by Shampa Sen,Yashwant Pathak Pdf

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

An Introduction to Food Grade Nanoemulsions

Nandita Dasgupta,Shivendu Ranjan
An Introduction to Food Grade Nanoemulsions Book PDF

Author : Nandita Dasgupta,Shivendu Ranjan
Publisher : Springer
Page : 182 pages
File Size : 52,6 Mb
Release : 2018-01-03
Category : Science
ISBN : 9789811069864

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An Introduction to Food Grade Nanoemulsions by Nandita Dasgupta,Shivendu Ranjan Pdf

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

Nanotechnology Research Methods for Food and Bioproducts

Graciela Wild Padua, PhD,Qin Wang, PhD
Nanotechnology Research Methods for Food and Bioproducts Book PDF

Author : Graciela Wild Padua, PhD,Qin Wang, PhD
Publisher : John Wiley & Sons
Page : 273 pages
File Size : 55,6 Mb
Release : 2012-06-13
Category : Technology & Engineering
ISBN : 9780813817316

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Nanotechnology Research Methods for Food and Bioproducts by Graciela Wild Padua, PhD,Qin Wang, PhD Pdf

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnology experimental research tools.

Handbook of Bionanocomposites

Shakeel Ahmed,Suvardhan Kanchi
Handbook of Bionanocomposites Book PDF

Author : Shakeel Ahmed,Suvardhan Kanchi
Publisher : CRC Press
Page : 193 pages
File Size : 42,7 Mb
Release : 2018-08-06
Category : Science
ISBN : 9781351170666

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Handbook of Bionanocomposites by Shakeel Ahmed,Suvardhan Kanchi Pdf

Advanced bionanocomposite materials continue to be increasingly popular and are important for a wide range of scientific and engineering applications. In the race to exploit the unique mechanical, thermal, and electrical properties of bionanocomposite materials, researchers need to address new challenges in predicting, understanding, and managing the potentially adverse effects these materials could have on the environment and human life. This book focuses on the fundamentals of bionanostructured materials and bionanocomposites. It deals with some recent developments in the synthesis and characterization of bionanomaterials as well as their incorporation into polymer matrixes. The biological applications of bionanomaterials are also discussed in detail, along with the synthesis of bionanostructured materials and bionanocomposites, reviews of food packing, water remediation, heavy metal ion adsorption from wastewaters, and other industrial applications. This book is aimed at beginners in this field as well as advanced undergraduate- and graduate-level students of materials science and researchers working in the fields of bionanocomposites, nanotechnology, and analytical chemistry, especially those with an interest in materials for analytical applications.

Food Nanotechnology

C. Anandharamakrishnan,S. Parthasarathi
Food Nanotechnology Book PDF

Author : C. Anandharamakrishnan,S. Parthasarathi
Publisher : CRC Press
Page : 438 pages
File Size : 43,8 Mb
Release : 2019-01-22
Category : Science
ISBN : 9781498767187

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Food Nanotechnology by C. Anandharamakrishnan,S. Parthasarathi Pdf

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.

Handbook of Food Engineering

Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Handbook of Food Engineering Book PDF

Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Page : 1231 pages
File Size : 48,8 Mb
Release : 2018-12-19
Category : Science
ISBN : 9780429831577

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Handbook of Food Engineering by Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov Pdf

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.