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.
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Table of Contents
Section 1: Application of nanotechnology in food processing 1. Nanofluid thermal processing 2. Nanofilteration 3. Nanosorbents and nano-porous materials
Section 2: Application of nanotechnology in food ingredients 4. Nanoemulsions and nano-sized ingredients for food formulations 5. Nanoencapsulation of food ingredients 6. Enhancing the bioavailability of nutrients by nano-delivery systems
Section 3: Application of nanotechnology in food quality and safety 7. Metal nanoparticles as antimicrobial agents 8. Nano-based aptasensors for detection of food contaminants 9. Nanoparticles for checking adulteration/spoilage of food products
Section 4: Application of nanotechnology in food packaging 10. Nanoparticles for bioactive food packaging 11. Reinforced nanocomposites for food packaging
Section 5: Characterization and safety of food nanomaterials 12. Characterization and analysis of nano-materials in foods 13. Safety and regulatory issues of nano-materials in foods
