Nanotechnology applications in food / / edited by Alexandra Elena Oprea, Alexandru Mihai Grumezescu

• Pubblicazione: London, England : , : Academic Press, , 2017; ©2017
• Descrizione fisica: 1 online resource (xvii, 398 pages) : illustrations (some colour)
• Disciplina: 664
• Soggetto topico: Food - Biotechnology; Food industry and trade - Technological innovations
• Persona (resp. second.): OpreaAlexandra Elena; GrumezescuAlexandru Mihai
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: Chapter 1. A key for the future of the flavors in food industry: nanoencapsulation and microencapsulation -- Chapter 2. Nanotechnology in bioactive food ingredients: its pharmaceutical and biomedical approaches -- Chapter 3. Scope of nanotechnology in nutraceuticals -- Chapter 4. Strategic design of delivery systems for nutraceuticals -- Chapter 5. Nanoemulsions and their stability for enhancing functional properties of food ingredients -- Chapter 6. Nanoemulsions: a new approach for enhancing phytonutrient efficacy -- Chapter 7. Technological aspects of nanoemulsions and their applications in the food sector -- Chapter 8. Polyhydroxyalkanoates in the food packaging industry -- ; Chapter 9. Nano-delivery systems for nutraceutical application -- Chapter 10. Nanoemulsification technology in improving bioavailability of lipophilic functional food-grade ingredients and quality of food products -- Chapter 11. Nanoantimicrobials in food industry -- Chapter 12. Nanotechnology in microbial food safety -- Chapter 13. Recent advances in molecular techniques for the diagnosis of foodborne diseases -- Chapter 14. Intelligent systems in the food packaging industry: contaminant sensors and security/anticounterfeiting devices -- Chapter 15. Nanosensors for the detection of food contaminants -- Chapter 16. Nano devices for contaminant detection -- Chapter 17. Impact of bacterial nanocellulose on the rheological and textural characteristics of low-lipid meat emulsions -- Chapter 18. Bionanocomposites for food packaging applications -- Chapter 19. Plant stress signaling through corresponding nanobiotechnology.
• Sommario/riassunto: 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.
• Titolo autorizzato: Nanotechnology applications in food
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910583072103321
• Lo trovi qui: Univ. Federico II