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Nanotechnology in the Beverage Industry by Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba Pdf
Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages Outlines major nanoencapsulation techniques for use in a variety of beverage types Discusses the major challenges of using nanomaterials in both beverages and beverage packaging
Nanoengineering in the Beverage Industry by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf
Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed Presents various approaches for innovation based on scientific advancements in the field of nanotechnology Provides methods and techniques for research analysis using novel technologies across the globe
Nanoscience and Nanotechnology in Foods and Beverages by Vellaichamy Chelladurai,Digvir S. Jayas Pdf
Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.
Nanoengineering in the Beverage Industry by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf
Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. --
Nanotechnology in the Beverage Industry by Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba Pdf
Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages Outlines major nanoencapsulation techniques for use in a variety of beverage types Discusses the major challenges of using nanomaterials in both beverages and beverage packaging
Nanotechnology in the Food, Beverage and Nutraceutical Industries by Qingrong Huang Pdf
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
Food Applications of Nanotechnology by Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri Pdf
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Nanotechnology-Enhanced Food Packaging by Jyotishkumar Parameswaranpillai,Radhakrishnan Edayileveettil Krishnankutty,Aswathy Jayakumar,Sanjay Mavinkere Rangappa,Suchart Siengchin Pdf
Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers recent innovations—as well as future perspectives—in the industry and offers a complete overview of different types of nanomaterials used in food packaging. The book also discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects. Featuring one-of-a-kind contributions from leaders in the field, Nanotechnology-Enhanced Food Packaging provides real-world solutions to food packaging challenges and considers the legislative and economic implications of new technologies. Among the new developments in nanotechnology-enhanced food packaging covered by the book are: Thorough introduction to biopolymers in food packaging systems and nanostructures based on starch, their preparation, processing, and applications in packaging Comprehensive explorations of chitosan-based nanoparticles and their applications in the food industry Practical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additives In-depth examinations of the characterization techniques for nanostructures in food packaging Perfect for materials scientists, food technologists, and polymer chemists, Nanotechnology-Enhanced Food Packaging also belongs on the bookshelves of plastics technologists and allied professionals in the food industry.
Novel Approaches of Nanotechnology in Food by Alexandru Grumezescu Pdf
Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. Provides worldwide research applications of nanomaterials and nanotechnology useful in food research Presents analytical methods for enzyme immobilization onto magnetic nanoparticles Includes strategies of behavior and structure function to increase application enhancement and control Discusses nanomaterial regulations and for consumer protection awareness
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.
Application of Nanotechnology in Food Science, Processing and Packaging by Chukwuebuka Egbuna,Jaison Jeevanandam,Kingsley C. Patrick-Iwuanyanwu,Eugene N. Onyeike Pdf
This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Safety Issues in Beverage Production by Alexandru Grumezescu,Alina Maria Holban Pdf
Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents applications of nanotechnology to the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality
Food Applications of Nanotechnology by Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri Pdf
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Nanotechnologies in Food by Qasim Chaudhry,Laurence Castle,Richard Watkins Pdf
Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) by Neil Farmer Pdf
Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems
