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:
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
People also search:
You may also like…
Biology and other natural sciences - Plants: Agriculture and Forestry
Nutrient Delivery 1st Edition Alexandru Mihai Grumezescu – eBook PDF
Chemistry - Chemistry - General & Miscellaneous
Advances in Food and Nutrition Research 1st Edition Fidel Toldrá – eBook PDF
Science (General)
Technique - Food Manufacturing
Engineering
Nanotechnology in Modern Animal Biotechnology: Concepts and Applications 1st Edition – eBook PDF
Engineering
Technique - Nanotechnology
Applications of Nanotechnology in Drug Discovery and Delivery 1st edition – eBook PDF
