Fundamentals And Application Of Atomic Force Microscopy For Food Research
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Fundamentals And Application Of Atomic Force Microscopy For Food Research
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Author : Jian Zhong
language : en
Publisher: Academic Press
Release Date : 2022-09-29
Fundamentals And Application Of Atomic Force Microscopy For Food Research written by Jian Zhong and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-29 with Technology & Engineering categories.
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource. - Describes the application of AFM for food research - Covers applications of AFM for different types of food substances - Addresses future uses and perspectives of AFM for the development of food nanotechnology
Standardized Procedures And Protocols For Starch
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Author : Sneh Punia Bangar
language : en
Publisher: Springer Nature
Release Date : 2024-05-15
Standardized Procedures And Protocols For Starch written by Sneh Punia Bangar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-15 with Technology & Engineering categories.
This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic methods, X-rays by crystals,physical modification methods, and provides a comprehensive discussion of enzymatic modifications of starch. ritten in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readilyreproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Standardized Procedures and Protocols for Starch aims to ensure successful results in the further study of this vital field.
Characterization Of Nanoencapsulated Food Ingredients
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Author :
language : en
Publisher: Academic Press
Release Date : 2020-03-07
Characterization Of Nanoencapsulated Food Ingredients written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-07 with Technology & Engineering categories.
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. - Shows how different properties of nanoencapsulated food ingredients can be analyzed - Presents the mechanism of each characterization technique - Investigates how the analytical results can be understood with nanoencapsulated ingredients
Nanotechnology In The Beverage Industry
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Author : Abdeltif Amrane
language : en
Publisher: Elsevier
Release Date : 2020-04-20
Nanotechnology In The Beverage Industry written by Abdeltif Amrane and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-20 with Technology & Engineering categories.
Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. - Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages - Outlines major nanoencapsulation techniques for use in a variety of beverage types - Discusses the major challenges of using nanomaterials in both beverages and beverage packaging
Handbook Of Food Nanotechnology
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2020-06-17
Handbook Of Food Nanotechnology written by Seid Mahdi Jafari and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-17 with Technology & Engineering categories.
Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. - Brings novel applications of nanotechnology in processing food products - Shows how to improve the formulation of food products with nano-structured ingredients - Explores new opportunities in food packaging through nano-structured materials
Food Emulsions
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Author : David Julian McClements
language : en
Publisher: CRC Press
Release Date : 2015-08-21
Food Emulsions written by David Julian McClements and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-21 with Technology & Engineering categories.
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Water Activity In Foods
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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: John Wiley & Sons
Release Date : 2020-06-16
Water Activity In Foods written by Gustavo V. Barbosa-Cánovas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-16 with Technology & Engineering categories.
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Advances In Polarimetry And Ellipsometry Fundamentals And Applications
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Author : Haofeng Hu
language : en
Publisher: Frontiers Media SA
Release Date : 2022-10-17
Advances In Polarimetry And Ellipsometry Fundamentals And Applications written by Haofeng Hu and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-17 with Science categories.
Food Nanotechnology
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Author : C. Anandharamakrishnan
language : en
Publisher: CRC Press
Release Date : 2019-01-22
Food Nanotechnology written by C. Anandharamakrishnan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-22 with Science categories.
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.
Nanotechnology Applications For Food Safety And Quality Monitoring
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Author : Arun Sharma
language : en
Publisher: Academic Press
Release Date : 2022-11-01
Nanotechnology Applications For Food Safety And Quality Monitoring written by Arun Sharma and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-01 with Medical categories.
Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies. - Demonstrates how nanotechnology can improve food safety and quality - Shows how nanotechnology sensors can be used for food pesticides, pathogens and microbes - Discusses the benefits and risks of nanotechnology applications for food safety