Impact of nanoscience in the food industry / / edited by Alexandru Mihai Grumezescu, Alina Maria Holban

• Pubblicazione: London : , : Academic Press, an imprint of Elsevier, , [2018]; �2018
• Descrizione fisica: 1 online resource (xxiii, 459 pages) : illustrations (some color)
• Disciplina: 664
• Soggetto topico: Food - Biotechnology; Nanobiotechnology; Food industry and trade - Technological innovations; Food - Safety measures
• Persona (resp. second.): GrumezescuAlexandru Mihai; HolbanAlina Maria
• Note generali: Includes index.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: ch. 1. Application of nanotechnology in the food industry : present status and future prospects / Ami Patel [and three others] -- ch. 2. Nanotechnology : a pioneering rebellion for food diligence / Mian K. Sharif [and three others] -- ch. 3. Implication of nanoscience in the food processing and agricultural industries / Vikash Prasad [and four others] -- ch. 4. Progress and challenges of nanotechnology in food engineering / Sophiya D. Lamabam, Robert Thangjam -- ch. 5. Nanotechnology trends in the food industry : recent developments, risks, and regulation / Alejandra G. Ponce [and four others] -- ch. 6. Consumer's health and regulatory organizations / Ioannis L. Liakos, Alexandru M. Grumezescu, Alina M. Holban -- ch. 7. Functionalized silica nanomaterials as a new tool for new industrial applications / Jose V. Ros-Lis [and four others] -- ch. 8. Ecofriendly synthesis of metal/metal oxide nanoparticles and their application in food packaging and food preservation / Krishnegowda Jagadish [and four others] -- ch. 9. Significance of nanotechnology for sensing, estimation, degradation, and formulation of agrochemicals / Kishore K. Nair [and four others] -- ch. 10. Nanometals as promoters of nutraceutical quality in crop plants / Antonio Juarez-Maldonado [and four others] -- ch. 11. Use of nanotechnological methods for the analysis and stability of food antioxidants / Gulay Ozkan [and four others] -- ch. 12. Stabilized r-[alpha]-lipoic acid by encapsulation using cyclodextrins / Naoko Ikuta, Keiji Terao, Seiichi Matsugo -- ch. 13. Integrated process control for result-oriented process automation / Holger Schmidt -- ch. 14. Electrospun polymeric nanofibers in food packaging / Juliana Botelho Moreira [and four others] -- ch. 15. Use of nanoparticles in the food industry : advances and perspectives / Maria L. Carrillo-Inungaray [and four others].
• Sommario/riassunto: This book explores how nanoscience applications in food engineering offer a way to satisfy current food needs that natural products can't fulfill. 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 can be introduced without degrading food quality or properties.
• Titolo autorizzato: Impact of nanoscience in the food industry
• ISBN: 0-12-811493-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910583040203321
• Lo trovi qui: Univ. Federico II
• Serie: Handbook of food bioengineering ; ; v. 12.