Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety 1st Edition Alexandru Grumezescu – eBook PDF

Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety – Ebook PDF Instant Delivery – ISBN(s): 9780128119426,9782232242243,9782472492507,012811942X,2232242242,2472492502

Product details:

• ISBN-10 ‏ : ‎ 012811942X
• ISBN-13 ‏ : ‎ 978-0128119426
• Author:  Alexandru Grumezescu, Alexandra Elena Oprea

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.

The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

• Includes how nanobiosensors are useful for the detection of foodborne pathogens
• Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging
• Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems
• Identifies practical applications of nanoscience for use in industry today

Table of contents:

Chapter 1. A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation

Chapter 2. Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches

Chapter 3. Scope of Nanotechnology in Nutraceuticals

Chapter 4. Strategic Design of Delivery Systems for Nutraceuticals

Chapter 5. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients

Chapter 6. Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy

Chapter 7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector

Chapter 8. Polyhydroxyalkanoates in the Food Packaging Industry

Chapter 9. Nano-delivery Systems for Nutraceutical Application

Chapter 10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products

Chapter 11. Nanoantimicrobials in Food Industry

Chapter 12. Nanotechnology in Microbial Food Safety

Chapter 13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases

Chapter 14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices

Chapter 15. Nanosensors for the Detection of Food Contaminants

Chapter 16. Nano Devices for Contaminant Detection

Chapter 17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Chapter 18. Bionanocomposites for Food Packaging Applications

Chapter 19. Plant Stress Signaling Through Corresponding Nanobiotechnology

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