Nanotechnology in the food, beverage and nutraceutical industries / edited by Qingrong Huang.

Format:

Book

Contributor:

Huang, Qingrong.

Series:

Woodhead Publishing in food science, technology, and nutrition ; no. 218.

Woodhead publishing series in food science, technology and nutrition, 2042-8049 ; no. 218

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Physical Description:

1 online resource (475 p.)

Edition:

1st edition

Place of Publication:

Cambridge ; Philadelphia : Woodhead Pub. Ltd, 2012.

Language Note:

English

System Details:

text file

Summary:

Nanotechnology has the potential to impact on food processing significantly. This important book summarizes current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterization of nanoparticles in food. Part two summaries the wide range of applications of nanotechnology in food processing, including nan

Contents:

Part 1: Processes, material characterization, risks and regulation

1. An overview of the development and applications of nanoscale materials in the food industry

2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals

3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals

4. Regulatory frameworks for food nanotechnologies

5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale

6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.

Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries

7.Improving food sensory and nutritional quality through nanostructure engineering

8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries

9. Association colloids as delivery systems

10. Fabrication, characterization and properties of food nanoemulsions

11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods

12. Nanocomposite food and beverage packaging materials

13. Electrospun fibers: fabrication, functionalities and potential food industry applications

14. Milk nanotubes: technology and potential applications

15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9780857095657

085709565X

OCLC:

867318174