- 772 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Novel Approaches of Nanotechnology in Food
About this book
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
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Novel Approaches of Nanotechnology in Food by Alexandru Grumezescu in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biotechnology. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title page
- Table of Contents
- Copyright
- List of Contributors
- Series Foreword
- Series Preface
- Volume Preface
- 1: An update of definitions and regulations regarding nanomaterials in foods and other consumer products
- 2: Recent advances in the application of nanomaterials and nanotechnology in food research
- 3: Magnetic separation of nanobiostructured systems for innovation of biocatalytic processes in food industry
- 4: Natural materials as additives in food emulsions
- 5: Self-assembled carbohydrate nanostructures: synthesis strategies to functional application in food
- 6: Nanotechnology and wine
- 7: Effect of content and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate
- 8: Starch nanomaterials: a state-of-the-art review and future trends
- 9: Monitoring and separation of food-borne pathogens using magnetic nanoparticles
- 10: Nanotechnology in healthier meat processing
- 11: Antimicrobial nanocomposites for food packaging applications: novel approaches
- 12: Nanomaterial-based sensors for mycotoxin analysis in food
- 13: Applications of chitosan as a functional food
- 14: Active food packaging from chitosan incorporated with plant polyphenols
- 15: Applications of nanotechnology in nutrition: potential and safety issues
- 16: Nanoencapsulation of green tea catechins and its efficacy
- 17: Potential of nanomaterials in food packaging
- 18: A new approach for flavor and aroma encapsulation
- 19: Emerging trends in the application of nanobiosensors in the food industry
- 20: Psychological and physiological bases of umami taste perception as related to nutrition
- Subject Index