Nanotechnology In The Food Beverage And Nutraceutical Industries

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Nanotechnology in the Food, Beverage and Nutraceutical Industries

Qingrong Huang
Nanotechnology in the Food Beverage and Nutraceutical Industries Book PDF

Author : Qingrong Huang
Publisher : Elsevier
Page : 475 pages
File Size : 55,5 Mb
Release : 2012-04-19
Category : Technology & Engineering
ISBN : 9780857095657

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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

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 : 41,5 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.

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Syed S. H. Rizvi
Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries Book PDF

Author : Syed S. H. Rizvi
Publisher : Elsevier
Page : 694 pages
File Size : 54,9 Mb
Release : 2010-10-28
Category : Technology & Engineering
ISBN : 9780857090751

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Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries by Syed S. H. Rizvi Pdf

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Nanoengineering in the Beverage Industry

Alexandru Mihai Grumezescu,Alina Maria Holban
Nanoengineering in the Beverage Industry Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 490 pages
File Size : 42,6 Mb
Release : 2019-10-10
Category : Technology & Engineering
ISBN : 9780128172841

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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

Vellaichamy Chelladurai,Digvir S. Jayas
Nanoscience and Nanotechnology in Foods and Beverages Book PDF

Author : Vellaichamy Chelladurai,Digvir S. Jayas
Publisher : CRC Press
Page : 321 pages
File Size : 40,9 Mb
Release : 2018-11-15
Category : Technology & Engineering
ISBN : 9781351649209

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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.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Seid Mahdi Jafari
Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book PDF

Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 636 pages
File Size : 53,9 Mb
Release : 2017-04-11
Category : Technology & Engineering
ISBN : 9780128113646

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari Pdf

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Nanotechnology and Functional Foods

Cristina Sabliov,Hongda Chen,Rickey Yada
Nanotechnology and Functional Foods Book PDF

Author : Cristina Sabliov,Hongda Chen,Rickey Yada
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 51,7 Mb
Release : 2015-04-21
Category : Technology & Engineering
ISBN : 9781118462171

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Nanotechnology and Functional Foods by Cristina Sabliov,Hongda Chen,Rickey Yada Pdf

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers' attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Nutraceuticals

Alexandru Grumezescu
Nutraceuticals Book PDF

Author : Alexandru Grumezescu
Publisher : Academic Press
Page : 890 pages
File Size : 55,9 Mb
Release : 2016-11-08
Category : Science
ISBN : 9780128043769

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Nutraceuticals by Alexandru Grumezescu Pdf

Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers Covers potential benefits and methods of risk assessment for food safety

Industrial Applications of Nanoceramics

Shadpour Mallakpour,Chaudhery Mustansar Hussain
Industrial Applications of Nanoceramics Book PDF

Author : Shadpour Mallakpour,Chaudhery Mustansar Hussain
Publisher : Elsevier
Page : 480 pages
File Size : 47,5 Mb
Release : 2024-01-20
Category : Technology & Engineering
ISBN : 9780323886444

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Industrial Applications of Nanoceramics by Shadpour Mallakpour,Chaudhery Mustansar Hussain Pdf

Industrial Applications of Nanoceramics shows the unique processing, mechanical and surface characteristics of nanoceramics, covering their industrial application areas. These include the fabrication of capacitors, dense ceramics, corrosion-resistant coatings, solid electrolytes for fuel cells, sensors, batteries, cosmetic health, thermal barrier coatings, catalysts, bioengineering, automotive engineering, optoelectronics, computers, electronics, etc. This is an important reference source for materials scientists and engineers who are seeking to understand more about how nanoceramics are being used in a variety of industry sectors. Nanoceramics have the ability to show improved and unique properties, compared with conventional bulk ceramic materials. Zirconia (ZrO2), alumina (Al2O3), silicon carbide (SiC), silicon nitride (Si3N4) and titanium carbide fall into this category. Outlines the superior chemical, physical and mechanical properties of nanoceramics compared with their macroscale counterparts Includes major industrial applications of nanoceramics in energy, engineering and biomedicine Explains the major processing techniques used for nanoceramic-based materials

Nanotechnology in Functional Foods

Shakeel Ahmed,Tanima Bhattacharya
Nanotechnology in Functional Foods Book PDF

Author : Shakeel Ahmed,Tanima Bhattacharya
Publisher : John Wiley & Sons
Page : 421 pages
File Size : 47,7 Mb
Release : 2022-07-28
Category : Technology & Engineering
ISBN : 9781119905035

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Nanotechnology in Functional Foods by Shakeel Ahmed,Tanima Bhattacharya Pdf

NANOTECHNOLOGY IN FUNCTIONAL FOODS The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia. Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods. Audience The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals. Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences. Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.

Nanotechnology Interventions in Food Packaging and Shelf Life

Aamir Hussain Dar,Gulzar Ahmad Nayik
Nanotechnology Interventions in Food Packaging and Shelf Life Book PDF

Author : Aamir Hussain Dar,Gulzar Ahmad Nayik
Publisher : CRC Press
Page : 430 pages
File Size : 41,7 Mb
Release : 2022-08-29
Category : Technology & Engineering
ISBN : 9781000641806

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Nanotechnology Interventions in Food Packaging and Shelf Life by Aamir Hussain Dar,Gulzar Ahmad Nayik Pdf

Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life. Nanotechnology Interventions in Food Packaging and Shelf Life shows how nanotechnology has the potential to transform food packaging materials in the future. Nanotechnology applied to food packaging can increase the shelf life of foods, minimize spoilage, ensure food safety, and repair damaged packaging. Key Features Sheds light on benefits of nanotechnology in the food packaging industry Contains information on utilization of nanocellulose and nanofibrils in food packaging Provides an overview of nanosensor applications for shelf-life extension of different food materials This book presents a comprehensive review of new innovations in nanotechnology, packaging, preservation, and processing of food and food products. It serves as a useful tool for food engineers and technologists in the food packaging industry.

Functional Ingredients from Algae for Foods and Nutraceuticals

Herminia Dominguez
Functional Ingredients from Algae for Foods and Nutraceuticals Book PDF

Author : Herminia Dominguez
Publisher : Elsevier
Page : 766 pages
File Size : 52,8 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098689

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Functional Ingredients from Algae for Foods and Nutraceuticals by Herminia Dominguez Pdf

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries

Nanotechnological Approaches in Food Microbiology

Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Nanotechnological Approaches in Food Microbiology Book PDF

Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Publisher : CRC Press
Page : 508 pages
File Size : 48,7 Mb
Release : 2020-12-27
Category : Science
ISBN : 9781000283044

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Nanotechnological Approaches in Food Microbiology by Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik Pdf

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Neil Farmer
Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book PDF

Author : Neil Farmer
Publisher : Elsevier
Page : 347 pages
File Size : 49,7 Mb
Release : 2013-02-26
Category : Technology & Engineering
ISBN : 9780857098979

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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

Nanotechnology in the Beverage Industry

Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba
Nanotechnology in the Beverage Industry Book PDF

Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba
Publisher : Elsevier
Page : 744 pages
File Size : 40,6 Mb
Release : 2020-05-08
Category : Technology & Engineering
ISBN : 9780128199411

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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