Nanotechnology Applications In Dairy Science
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Nanotechnology Applications In Dairy Science
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Author : Lohith Kumar Dasarahally-Huligowda
language : en
Publisher: CRC Press
Release Date : 2019-06-26
Nanotechnology Applications In Dairy Science written by Lohith Kumar Dasarahally-Huligowda and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-26 with Science categories.
This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation. In addition, this book will facilitate the necessary understanding of the different aspects and concerns with regard to the new technological advances that nanotechnologies are contributing to the dairy industry. It also addresses several of the challenges that are overcome by the continuing development of nanotechnology applications in the food and dairy industries. Nanotechnology has the potential to provide healthier, safer, and better tasting foods as well as improved food packaging. It will also play a major role in food safety and agricultural sustainability. Nanotechnology application in the food industry has also contributed to the exponential progress in research and new material formulations due to its unique physicochemical properties useful to a number of other fields.
Nanotechnology Applications In Agricultural And Bioprocess Engineering
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-06-15
Nanotechnology Applications In Agricultural And Bioprocess Engineering written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Science categories.
This new volume looks at new research and advances in the use of nanotechnology applications in agricultural and bioprocess engineering. The first section deals with the impact of nanotechnology in agricultural engineering, looking at the role of nanomaterials in plant growth and nutrition. It goes on to discuss specific methods and processes in the development of food products, nutraceuticals, and therapeutics. This includes nanotechnological methods for iron fortification of dairy food, for processing and preservation of meat and meat products, for selective targeting of cancer, and more. The book then discusses the role of nanotechnology in bioprocessing, such as for biofuel production, for wastewater treatment, and as enzymatic nanoparticles for fabrication processes.
Nanotechnology Applications In The Food Industry
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Author : V Ravishankar Rai
language : en
Publisher: CRC Press
Release Date : 2018-01-31
Nanotechnology Applications In The Food Industry written by V Ravishankar Rai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-31 with Technology & Engineering categories.
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.
Functional Dairy Ingredients And Nutraceuticals
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-10-13
Functional Dairy Ingredients And Nutraceuticals written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-13 with Technology & Engineering categories.
Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.
Nanotechnology Applications In Food
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Author : Alexandru Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-02-22
Nanotechnology Applications 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 2017-02-22 with Technology & Engineering categories.
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.
Bioremediation And Phytoremediation Technologies In Sustainable Soil Management
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Author : Junaid Ahmad Malik
language : en
Publisher: CRC Press
Release Date : 2022-06-30
Bioremediation And Phytoremediation Technologies In Sustainable Soil Management written by Junaid Ahmad Malik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-30 with Technology & Engineering categories.
Phytoremediation has evolved into an important tool to improve the bioremediation process since it is an innovative green technology that uses a wide variety of plants to remediate radioactive metals and elements, organics, and chemicals from soil, sediment, surface water, and groundwater environmental pollutants. Together, bioremediation and phytoremediation technologies provide an effective approach to contaminant abatement. Volume 3 of the four-volume set identifies and draws a fresh image of existing developments in theoretical and functional implementation systems from recent scientific research studies that consider different facets of bioremediation. It also discusses the latest technology and prospects of new soil bioremediation technology and analyzes their domains, along with their associated challenges and consequences. Other volumes in the 4-volume set: • Volume 1: Fundamental Aspects and Contaminated Sites • Volume 2: Microbial Approaches and Recent Trends • Volume 4: Degradation of Pesticides and Polychlorinated Biphenyls Together, these four volumes provide in-depth coverage of the mechanisms, advantages, and disadvantages of the bioremediation and phytoremediation technologies for safe and sustainable soil management. The diverse topics help to arm biologists, agricultural engineers, environmental and soil scientists and chemists with the information and tools they need to address soil toxins that are a dangerous risk to plants, wildlife, humans and, of course, the soil itself.
Processing Of Fruits And Vegetables
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Author : Khursheed Alam Khan
language : en
Publisher: CRC Press
Release Date : 2019-05-13
Processing Of Fruits And Vegetables written by Khursheed Alam Khan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-13 with Science categories.
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Novel Processing Methods For Plant Based Health Foods
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2023-03-10
Novel Processing Methods For Plant Based Health Foods written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-10 with Technology & Engineering categories.
This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.
Novel And Alternative Methods In Food Processing
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Author : N. Veena
language : en
Publisher: CRC Press
Release Date : 2023-08-04
Novel And Alternative Methods In Food Processing written by N. Veena and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-04 with Technology & Engineering categories.
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Nonthermal Light Based Technologies In Food Processing
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Author : C. K. Sunil
language : en
Publisher: CRC Press
Release Date : 2025-02-10
Nonthermal Light Based Technologies In Food Processing written by C. K. Sunil and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-10 with Technology & Engineering categories.
Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge, though, is to preserve food in terms of loss of nutrients, texture, and sensorial characteristics along with prolonging its shelf-life. This new volume, Nonthermal Light-Based Technologies in Food Processing, explores and provides in-depth knowledge and understanding of current and emerging light-based technologies and their application in food processing. This book also introduces the role of nonthermal technology for novel food product development. In four detailed parts, this handbook covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone, ohmic heading, high-pressure processing, cold plasma, pulsed electric field (PEF), microwave, irradiation, light-based technologies (ultraviolet, pulsed light, light-emitting diode [LED]), supercritical fluid extraction, cold plasma, and more. Each technology is thoroughly covered, starting with an introduction and proceeding to design, applications, and quality and regulatory aspects, providing comprehensive knowledge and detailed explanations. This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science, food technology, and food engineering around the world. It will also act as an important reference for researchers, students, scholars, industries, universities, and research centers.