Nanotechnology research methods for foods and bioproducts / edited by Graciela W. Padua, Qin Wang.

Format:

Book

Contributor:

Padua, Graciela W.

Wang, Qin, 1973-

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Nanotechnology.

Physical Description:

1 online resource (271 p.)

Edition:

1st ed.

Place of Publication:

Ames, IA : Wiley-Blackwell, 2012.

Language Note:

English

Summary:

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanot

Contents:

Nanotechnology Research Methods for Foods and Bioproducts; Contents; Foreword; Contributors; 1 Introduction; References; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.3.1 Amyloidogenic proteins; 2.3.2 Collagen; 2.3.3 Gelatin; 2.3.4 Caseins; 2.3.5 Wheat gluten; 2.3.6 Zein; 2.3.7 Eggshell membranes; 2.3.8 Bovine serum albumin; 2.3.9 Enzymes; 2.4 Carbohydrates; 2.4.1 Cyclodextrins; 2.4.2 Cellulose whiskers; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; References; 3 Self-assembled nanostructures

3.1 Introduction3.2 Self-assembly; 3.2.1 Introduction; 3.2.2 Micelles; 3.2.3 Fibers; 3.2.4 Tubes; 3.3 Layer-by-layer assembly; 3.3.1 Introduction; 3.3.2 Nanofilms on planar surfaces from LbL; 3.3.3 Nanocoatings from LbL; 3.3.4 Hollow nanocapsules from LbL; 3.4 Nanoemulsions; 3.4.1 Introduction; 3.4.2 High-energy nanoemulsification methods; 3.4.3 Low-energy nanoemulsification methods; 3.4.4 Nanoparticles generated from different nanoemulsions and their applications; References; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation

4.4 Structure characterization4.5 Biobased nanocomposites; 4.5.1 Starch nanocomposites; 4.5.2 Pectin nanocomposites; 4.5.3 Cellulose nanocomposites; 4.5.4 Polylactic acid nanocomposites; 4.5.5 Protein nanocomposites; 4.6 Conclusion; References; 5 Nanotechnology-enabled delivery systems for food functionalization and fortification; 5.1 Introduction: functional foods; 5.2 Food matrix and food micro-structure; 5.3 Target compounds: nutraceuticals; 5.3.1 Solubility and bioavailability of nutraceuticals; 5.3.2 Interaction of nutraceuticals with food matrix; 5.4 Delivery systems

5.4.1 Overcoming biological barriers5.4.2 Nano-scale delivery systems; 5.4.3 Types/design principles; 5.4.4 Modes of action; 5.5 Examples of nanoscale delivery systems for food functionalization; 5.5.1 Liposomes; 5.5.2 Nano-cochleates; 5.5.3 Hydrogels-based nanoparticles; 5.5.4 Micellar systems; 5.5.5 Dendrimers; 5.5.6 Polymeric nanoparticles; 5.5.7 Nanoemulsions; 5.5.8 Lipid nanoparticles; 5.5.9 Nanocrystalline particles; 5.6 Conclusions; References; 6 Scanning electron microscopy; 6.1 Background; 6.1.1 Introduction to the scanning electron microscope; 6.1.2 Why electrons?

6.1.3 Electron-target interaction6.1.4 Secondary electrons (SEs); 6.1.5 Backscattered electrons (BSEs); 6.1.6 Characteristic X-rays; 6.1.7 Overview of the SEM; 6.1.8 Electron sources; 6.1.9 Lenses and apertures; 6.1.10 Electron beam scanning; 6.1.11 Lens aberrations; 6.1.12 Vacuum; 6.1.13 Conductive coatings; 6.1.14 Environmental SEMs (ESEMs); 6.2 Applications; 6.2.1 Zein microstructures; 6.2.2 Controlled magnifications; 6.2.3 Nanoparticles; 6.3 Limitations; 6.3.1 Radiation damage; 6.3.2 Contamination; 6.3.3 Charging; References; 7 Transmission electron microscopy; 7.1 Background

7.2 Instrumentations and applications

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9786613628299

9781118229361

1118229363

9781280598463

1280598468

9781118229347

1118229347

9781118229262

1118229266

OCLC:

779166016