Impact Of Nanoscience In The Food Industry
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Nanotechnology In The Agri Food Sector
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Author : Lynn J. Frewer
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-14
Nanotechnology In The Agri Food Sector written by Lynn J. Frewer 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 2011-02-14 with Technology & Engineering categories.
Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact. A valuable and accessible guide for professionals, novices, and students alike.
Impact Of Nanoscience In The Food Industry
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2018-01-20
Impact Of Nanoscience In The Food Industry written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-20 with Technology & Engineering categories.
The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering
Application Of Nanotechnology In Food Science Processing And Packaging
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Author : Chukwuebuka Egbuna
language : en
Publisher: Springer Nature
Release Date : 2022-05-03
Application Of Nanotechnology In Food Science Processing And Packaging written by Chukwuebuka Egbuna and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-03 with Technology & Engineering categories.
This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Food Nanoscience And Nanotechnology
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Author : Humberto Hernández-Sánchez
language : en
Publisher: Springer
Release Date : 2016-10-09
Food Nanoscience And Nanotechnology written by Humberto Hernández-Sánchez and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-09 with Technology & Engineering categories.
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
Nanotechnologies In Food
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Author : Qasim Chaudhry
language : en
Publisher: Royal Society of Chemistry
Release Date : 2017-05-19
Nanotechnologies In Food written by Qasim Chaudhry and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-19 with Science categories.
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Role Of Materials Science In Food Bioengineering
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2018-03-29
Role Of Materials Science In Food Bioengineering written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-29 with Technology & Engineering categories.
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering
Novel Approaches Of Nanotechnology In Food
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Author : Alexandru Grumezescu
language : en
Publisher: Academic Press
Release Date : 2016-05-13
Novel Approaches Of Nanotechnology In Food written by Alexandru Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-13 with Technology & Engineering categories.
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
Nanomaterials To Enhance Food Quality Safety And Health Impact
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Author : Jose María Lagaron
language : en
Publisher: MDPI
Release Date : 2020-06-23
Nanomaterials To Enhance Food Quality Safety And Health Impact written by Jose María Lagaron and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-23 with Science categories.
Food quality, safety, and fortification are key aspects to guarantee that foods reach consumers in optimal conditions from the point of view of freshness, microbiology, and health promotion. This book overviews the most recent fundamental and oriented efforts by multidisciplinary researchers and technologists on the application of nanoscience and nanotechnology to generate new added value solutions for the food industry. Nanomaterials to Enhance Food Quality, Safety, and Health Impact provides a valuable guide for both industry and academic researchers interested in the production of healthier, safer, and sustainable food products.
Nanotechnology In Food Products
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2009-11-21
Nanotechnology In Food Products written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-21 with Medical categories.
In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.
Nanoscience And Nanotechnology In Foods And Beverages
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Author : Vellaichamy Chelladurai
language : en
Publisher: CRC Press
Release Date : 2018-11-15
Nanoscience And Nanotechnology In Foods And Beverages written by Vellaichamy Chelladurai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-15 with Technology & Engineering categories.
Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.