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MARC Lista (tabellare)
Nacameh
Nacameh
Pubbl/distr/stampa [Iztapalapa, México] : , : [Universidad Autonóma Metropolitana, Unidad Iztapalapa, Ciencias Biológicas y de la Salud], , 2007-
Descrizione fisica 1 online resource
Soggetto topico Meat industry and trade
Food - Biotechnology
Animal health
Soggetto genere / forma Periodicals.
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione spa
Record Nr. UNINA-9910141080003321
[Iztapalapa, México] : , : [Universidad Autonóma Metropolitana, Unidad Iztapalapa, Ciencias Biológicas y de la Salud], , 2007-
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology and functional food : effective delivery of bioactive ingredients / / edited by Cristina Sabliov, Hongda Chen, Rickey Yada
Nanotechnology and functional food : effective delivery of bioactive ingredients / / edited by Cristina Sabliov, Hongda Chen, Rickey Yada
Pubbl/distr/stampa West Sussex, England : , : Wiley Blackwell, , 2015
Descrizione fisica 1 online resource (405 p.)
Disciplina 664
Collana IFT Press Series
Soggetto topico Food - Biotechnology
Bioactive compounds - Biotechnology
Functional foods
ISBN 1-118-46217-3
1-118-46215-7
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Title Page; Copyright Page; Contents; Contributors; Chapter 1 Introduction; Chapter 2 Nutrient absorption in the human gastrointestinal tract; 2.1 INTRODUCTION; 2.2 OVERVIEW OF THE GASTROINTESTINAL TRACT; 2.3 THE GASTROINTESTINAL TRACT; 2.4 MACRONUTRIENTS; 2.4.1 Carbohydrates; 2.4.2 Fats; 2.4.3 Proteins; 2.5 ALCOHOL; 2.6 MICRONUTRIENTS; 2.6.1 Fat-soluble vitamins; 2.6.2 Water-soluble vitamins; 2.7 WATER AND MINERALS; 2.7.1 Water; 2.7.2 Electrolytes; 2.7.3 Sodium; 2.7.4 Potassium; 2.7.5 Chloride; 2.7.6 Calcium; 2.7.7 Magnesium; 2.7.8 Phosphorus; 2.7.9 Sulfur; 2.8 TRACE MINERALS; 2.8.1 Iron
2.8.2 Zinc 2.8.3 Copper; 2.8.4 Manganese; 2.8.5 Selenium; 2.8.6 Chromium; 2.8.7 Iodine; 2.8.8 Fluoride; 2.9 PHYTOCHEMICALS; 2.9.1 Carotenoids; 2.9.2 Flavonoids; 2.10 IMPLICATIONS IN HEALTH AND DISEASE; 2.11 USE OF NANOPARTICLES TO ENHANCE ABSORPTION OF NUTRIENTS; References; Chapter 3 Cellular fate of delivery systems and entrapped bioactives; 3.1 CELLULAR FATE OF NANOPARTICLES - AN EXPERIMENTAL PERSPECTIVE; 3.1.1 Nanoparticle detection and quantification; 3.1.2 Effect of NP properties on cell uptake; 3.1.3 Fate of loaded NPs in the cell with implications on bioactive functionality
3.2 CELLULAR UPTAKE OF SMALL MOLECULES AND NPs BY MEMBRANE PENETRATION - A MOLECULAR SIMULATION PERSPECTIVE 3.2.1 Small molecules and drugs interacting with lipid bilayers; 3.2.2 Polymers and NPs interacting with lipid bilayers; 3.3 CONCLUSIONS; References; Chapter 4 Interfacial science and the creation of nanoparticles; 4.1 INTRODUCTION; 4.2 FUNDAMENTALS OF INTERFACIAL SCIENCE; 4.2.1 Equilibrium surface properties; 4.2.2 Dynamic surface properties; 4.2.3 Self-assembly and phase separation; 4.2.4 Interactions at the interface; 4.3 INTERFACIAL PROPERTIES IN NANOPARTICLE FORMATION
4.3.1 Lyotropic nanoparticles 4.3.2 Self-assembled nanoparticles; 4.4 INTERFACIAL EFFECTS IN DISTRIBUTION AND RELEASE; Acknowledgments; References; Chapter 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices; 5.1 INTRODUCTION; 5.2 FUNDAMENTALS OF EMULSIFICATION PROCESSES; 5.3 CONVENTIONAL MECHANICAL EMULSIFICATION; 5.3.1 High-speed mixer; 5.3.2 Colloid mill; 5.3.3 High-pressure homogenizer (microfluidizer); 5.3.4 Ultrasonic homogenizer; 5.4 PREPARATION OF QUASI-MONODISPERSE EMULSIONS USING MEMBRANE EMULSIFICATION
5.5 PREPARATION OF MONODISPERSE EMULSIONS USING MICROFABRICATED EMULSIFICATION DEVICES 5.5.1 Microfluidic emulsification; 5.5.2 Microchannel emulsification; 5.5.3 Edge-based droplet generation emulsification; 5.6 EMULSION PROPERTIES AND APPLICATIONS; 5.7 CONCLUSIONS; References; Chapter 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties; 6.1 INTRODUCTION; 6.2 METHODS OF FABRICATING DELIVERY SYSTEMS AND THEIR TYPICAL DIMENSIONS; 6.2.1 Top-down methods; 6.2.2 Bottom-up methods
6.3 ENCAPSULATION EFFICIENCIES OF VARIOUS DELIVERY SYSTEMS
Record Nr. UNINA-9910140480403321
West Sussex, England : , : Wiley Blackwell, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology and functional food : effective delivery of bioactive ingredients / / edited by Cristina Sabliov, Hongda Chen, Rickey Yada
Nanotechnology and functional food : effective delivery of bioactive ingredients / / edited by Cristina Sabliov, Hongda Chen, Rickey Yada
Pubbl/distr/stampa West Sussex, England : , : Wiley Blackwell, , 2015
Descrizione fisica 1 online resource (405 p.)
Disciplina 664
Collana IFT Press Series
Soggetto topico Food - Biotechnology
Bioactive compounds - Biotechnology
Functional foods
ISBN 1-118-46217-3
1-118-46215-7
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Title Page; Copyright Page; Contents; Contributors; Chapter 1 Introduction; Chapter 2 Nutrient absorption in the human gastrointestinal tract; 2.1 INTRODUCTION; 2.2 OVERVIEW OF THE GASTROINTESTINAL TRACT; 2.3 THE GASTROINTESTINAL TRACT; 2.4 MACRONUTRIENTS; 2.4.1 Carbohydrates; 2.4.2 Fats; 2.4.3 Proteins; 2.5 ALCOHOL; 2.6 MICRONUTRIENTS; 2.6.1 Fat-soluble vitamins; 2.6.2 Water-soluble vitamins; 2.7 WATER AND MINERALS; 2.7.1 Water; 2.7.2 Electrolytes; 2.7.3 Sodium; 2.7.4 Potassium; 2.7.5 Chloride; 2.7.6 Calcium; 2.7.7 Magnesium; 2.7.8 Phosphorus; 2.7.9 Sulfur; 2.8 TRACE MINERALS; 2.8.1 Iron
2.8.2 Zinc 2.8.3 Copper; 2.8.4 Manganese; 2.8.5 Selenium; 2.8.6 Chromium; 2.8.7 Iodine; 2.8.8 Fluoride; 2.9 PHYTOCHEMICALS; 2.9.1 Carotenoids; 2.9.2 Flavonoids; 2.10 IMPLICATIONS IN HEALTH AND DISEASE; 2.11 USE OF NANOPARTICLES TO ENHANCE ABSORPTION OF NUTRIENTS; References; Chapter 3 Cellular fate of delivery systems and entrapped bioactives; 3.1 CELLULAR FATE OF NANOPARTICLES - AN EXPERIMENTAL PERSPECTIVE; 3.1.1 Nanoparticle detection and quantification; 3.1.2 Effect of NP properties on cell uptake; 3.1.3 Fate of loaded NPs in the cell with implications on bioactive functionality
3.2 CELLULAR UPTAKE OF SMALL MOLECULES AND NPs BY MEMBRANE PENETRATION - A MOLECULAR SIMULATION PERSPECTIVE 3.2.1 Small molecules and drugs interacting with lipid bilayers; 3.2.2 Polymers and NPs interacting with lipid bilayers; 3.3 CONCLUSIONS; References; Chapter 4 Interfacial science and the creation of nanoparticles; 4.1 INTRODUCTION; 4.2 FUNDAMENTALS OF INTERFACIAL SCIENCE; 4.2.1 Equilibrium surface properties; 4.2.2 Dynamic surface properties; 4.2.3 Self-assembly and phase separation; 4.2.4 Interactions at the interface; 4.3 INTERFACIAL PROPERTIES IN NANOPARTICLE FORMATION
4.3.1 Lyotropic nanoparticles 4.3.2 Self-assembled nanoparticles; 4.4 INTERFACIAL EFFECTS IN DISTRIBUTION AND RELEASE; Acknowledgments; References; Chapter 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices; 5.1 INTRODUCTION; 5.2 FUNDAMENTALS OF EMULSIFICATION PROCESSES; 5.3 CONVENTIONAL MECHANICAL EMULSIFICATION; 5.3.1 High-speed mixer; 5.3.2 Colloid mill; 5.3.3 High-pressure homogenizer (microfluidizer); 5.3.4 Ultrasonic homogenizer; 5.4 PREPARATION OF QUASI-MONODISPERSE EMULSIONS USING MEMBRANE EMULSIFICATION
5.5 PREPARATION OF MONODISPERSE EMULSIONS USING MICROFABRICATED EMULSIFICATION DEVICES 5.5.1 Microfluidic emulsification; 5.5.2 Microchannel emulsification; 5.5.3 Edge-based droplet generation emulsification; 5.6 EMULSION PROPERTIES AND APPLICATIONS; 5.7 CONCLUSIONS; References; Chapter 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties; 6.1 INTRODUCTION; 6.2 METHODS OF FABRICATING DELIVERY SYSTEMS AND THEIR TYPICAL DIMENSIONS; 6.2.1 Top-down methods; 6.2.2 Bottom-up methods
6.3 ENCAPSULATION EFFICIENCIES OF VARIOUS DELIVERY SYSTEMS
Record Nr. UNINA-9910819132103321
West Sussex, England : , : Wiley Blackwell, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology applications in food / / edited by Alexandra Elena Oprea, Alexandru Mihai Grumezescu
Nanotechnology applications in food / / edited by Alexandra Elena Oprea, Alexandru Mihai Grumezescu
Pubbl/distr/stampa London, England : , : Academic Press, , 2017
Descrizione fisica 1 online resource (xvii, 398 pages) : illustrations (some colour)
Disciplina 664
Soggetto topico Food - Biotechnology
Food industry and trade - Technological innovations
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
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.
Record Nr. UNINA-9910583072103321
London, England : , : Academic Press, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Qingrong Huang
Nanotechnology in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Qingrong Huang
Edizione [1st edition]
Pubbl/distr/stampa Cambridge ; ; Philadelphia, : Woodhead Pub. Ltd, 2012
Descrizione fisica 1 online resource (475 p.)
Disciplina 664
Altri autori (Persone) HuangQingrong
Collana Woodhead publishing series in food science, technology and nutrition
Soggetto topico Food - Biotechnology
Soggetto genere / forma Electronic books.
ISBN 0-85709-565-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Part 1: Processes, material characterization, risks and regulation -- 1. An overview of the development and applications of nanoscale materials in the food industry -- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals -- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals -- 4. Regulatory frameworks for food nanotechnologies -- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale -- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.
Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries -- 7.Improving food sensory and nutritional quality through nanostructure engineering -- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries -- 9. Association colloids as delivery systems -- 10. Fabrication, characterization and properties of food nanoemulsions -- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods -- 12. Nanocomposite food and beverage packaging materials -- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications -- 14. Milk nanotubes: technology and potential applications -- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.
Record Nr. UNINA-9910462088303321
Cambridge ; ; Philadelphia, : Woodhead Pub. Ltd, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Qingrong Huang
Nanotechnology in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Qingrong Huang
Edizione [1st edition]
Pubbl/distr/stampa Cambridge ; ; Philadelphia, : Woodhead Pub. Ltd, 2012
Descrizione fisica 1 online resource (475 p.)
Disciplina 664
Altri autori (Persone) HuangQingrong
Collana Woodhead publishing series in food science, technology and nutrition
Soggetto topico Food - Biotechnology
ISBN 0-85709-565-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Part 1: Processes, material characterization, risks and regulation -- 1. An overview of the development and applications of nanoscale materials in the food industry -- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals -- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals -- 4. Regulatory frameworks for food nanotechnologies -- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale -- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.
Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries -- 7.Improving food sensory and nutritional quality through nanostructure engineering -- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries -- 9. Association colloids as delivery systems -- 10. Fabrication, characterization and properties of food nanoemulsions -- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods -- 12. Nanocomposite food and beverage packaging materials -- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications -- 14. Milk nanotubes: technology and potential applications -- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.
Record Nr. UNINA-9910790259503321
Cambridge ; ; Philadelphia, : Woodhead Pub. Ltd, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology in the food, beverage and nutraceutical industries / / edited by Qingrong Huang
Nanotechnology in the food, beverage and nutraceutical industries / / edited by Qingrong Huang
Edizione [1st edition]
Pubbl/distr/stampa Cambridge ; ; Philadelphia, : Woodhead Pub. Ltd, 2012
Descrizione fisica 1 online resource (475 p.)
Disciplina 664
Altri autori (Persone) HuangQingrong
Collana Woodhead publishing series in food science, technology and nutrition
Soggetto topico Food - Biotechnology
ISBN 0-85709-565-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Part 1: Processes, material characterization, risks and regulation -- 1. An overview of the development and applications of nanoscale materials in the food industry -- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals -- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals -- 4. Regulatory frameworks for food nanotechnologies -- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale -- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.
Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries -- 7.Improving food sensory and nutritional quality through nanostructure engineering -- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries -- 9. Association colloids as delivery systems -- 10. Fabrication, characterization and properties of food nanoemulsions -- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods -- 12. Nanocomposite food and beverage packaging materials -- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications -- 14. Milk nanotubes: technology and potential applications -- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.
Record Nr. UNINA-9910824824703321
Cambridge ; ; Philadelphia, : Woodhead Pub. Ltd, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology research methods for foods and bioproducts [[electronic resource] /] / edited by Graciela W. Padua, Qin Wang
Nanotechnology research methods for foods and bioproducts [[electronic resource] /] / edited by Graciela W. Padua, Qin Wang
Pubbl/distr/stampa Ames, IA, : Wiley-Blackwell, 2012
Descrizione fisica 1 online resource (271 p.)
Disciplina 664
Altri autori (Persone) PaduaGraciela W
WangQin <1973->
Soggetto topico Food - Biotechnology
Nanotechnology
ISBN 1-118-22936-3
1-280-59846-8
9786613628299
1-118-22934-7
1-118-22926-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Nanotechnology Research Methods for Foods and Bioproducts; Contents; Foreword; Contributors; 1 Introduction; References; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.3.1 Amyloidogenic proteins; 2.3.2 Collagen; 2.3.3 Gelatin; 2.3.4 Caseins; 2.3.5 Wheat gluten; 2.3.6 Zein; 2.3.7 Eggshell membranes; 2.3.8 Bovine serum albumin; 2.3.9 Enzymes; 2.4 Carbohydrates; 2.4.1 Cyclodextrins; 2.4.2 Cellulose whiskers; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; References; 3 Self-assembled nanostructures
3.1 Introduction3.2 Self-assembly; 3.2.1 Introduction; 3.2.2 Micelles; 3.2.3 Fibers; 3.2.4 Tubes; 3.3 Layer-by-layer assembly; 3.3.1 Introduction; 3.3.2 Nanofilms on planar surfaces from LbL; 3.3.3 Nanocoatings from LbL; 3.3.4 Hollow nanocapsules from LbL; 3.4 Nanoemulsions; 3.4.1 Introduction; 3.4.2 High-energy nanoemulsification methods; 3.4.3 Low-energy nanoemulsification methods; 3.4.4 Nanoparticles generated from different nanoemulsions and their applications; References; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation
4.4 Structure characterization4.5 Biobased nanocomposites; 4.5.1 Starch nanocomposites; 4.5.2 Pectin nanocomposites; 4.5.3 Cellulose nanocomposites; 4.5.4 Polylactic acid nanocomposites; 4.5.5 Protein nanocomposites; 4.6 Conclusion; References; 5 Nanotechnology-enabled delivery systems for food functionalization and fortification; 5.1 Introduction: functional foods; 5.2 Food matrix and food micro-structure; 5.3 Target compounds: nutraceuticals; 5.3.1 Solubility and bioavailability of nutraceuticals; 5.3.2 Interaction of nutraceuticals with food matrix; 5.4 Delivery systems
5.4.1 Overcoming biological barriers5.4.2 Nano-scale delivery systems; 5.4.3 Types/design principles; 5.4.4 Modes of action; 5.5 Examples of nanoscale delivery systems for food functionalization; 5.5.1 Liposomes; 5.5.2 Nano-cochleates; 5.5.3 Hydrogels-based nanoparticles; 5.5.4 Micellar systems; 5.5.5 Dendrimers; 5.5.6 Polymeric nanoparticles; 5.5.7 Nanoemulsions; 5.5.8 Lipid nanoparticles; 5.5.9 Nanocrystalline particles; 5.6 Conclusions; References; 6 Scanning electron microscopy; 6.1 Background; 6.1.1 Introduction to the scanning electron microscope; 6.1.2 Why electrons?
6.1.3 Electron-target interaction6.1.4 Secondary electrons (SEs); 6.1.5 Backscattered electrons (BSEs); 6.1.6 Characteristic X-rays; 6.1.7 Overview of the SEM; 6.1.8 Electron sources; 6.1.9 Lenses and apertures; 6.1.10 Electron beam scanning; 6.1.11 Lens aberrations; 6.1.12 Vacuum; 6.1.13 Conductive coatings; 6.1.14 Environmental SEMs (ESEMs); 6.2 Applications; 6.2.1 Zein microstructures; 6.2.2 Controlled magnifications; 6.2.3 Nanoparticles; 6.3 Limitations; 6.3.1 Radiation damage; 6.3.2 Contamination; 6.3.3 Charging; References; 7 Transmission electron microscopy; 7.1 Background
7.2 Instrumentations and applications
Record Nr. UNINA-9910141338703321
Ames, IA, : Wiley-Blackwell, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nanotechnology research methods for foods and bioproducts / / edited by Graciela W. Padua, Qin Wang
Nanotechnology research methods for foods and bioproducts / / edited by Graciela W. Padua, Qin Wang
Edizione [1st ed.]
Pubbl/distr/stampa Ames, IA, : Wiley-Blackwell, 2012
Descrizione fisica 1 online resource (271 p.)
Disciplina 664
Altri autori (Persone) PaduaGraciela W
WangQin <1973->
Soggetto topico Food - Biotechnology
Nanotechnology
ISBN 1-118-22936-3
1-280-59846-8
9786613628299
1-118-22934-7
1-118-22926-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Nanotechnology Research Methods for Foods and Bioproducts; Contents; Foreword; Contributors; 1 Introduction; References; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.3.1 Amyloidogenic proteins; 2.3.2 Collagen; 2.3.3 Gelatin; 2.3.4 Caseins; 2.3.5 Wheat gluten; 2.3.6 Zein; 2.3.7 Eggshell membranes; 2.3.8 Bovine serum albumin; 2.3.9 Enzymes; 2.4 Carbohydrates; 2.4.1 Cyclodextrins; 2.4.2 Cellulose whiskers; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; References; 3 Self-assembled nanostructures
3.1 Introduction3.2 Self-assembly; 3.2.1 Introduction; 3.2.2 Micelles; 3.2.3 Fibers; 3.2.4 Tubes; 3.3 Layer-by-layer assembly; 3.3.1 Introduction; 3.3.2 Nanofilms on planar surfaces from LbL; 3.3.3 Nanocoatings from LbL; 3.3.4 Hollow nanocapsules from LbL; 3.4 Nanoemulsions; 3.4.1 Introduction; 3.4.2 High-energy nanoemulsification methods; 3.4.3 Low-energy nanoemulsification methods; 3.4.4 Nanoparticles generated from different nanoemulsions and their applications; References; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation
4.4 Structure characterization4.5 Biobased nanocomposites; 4.5.1 Starch nanocomposites; 4.5.2 Pectin nanocomposites; 4.5.3 Cellulose nanocomposites; 4.5.4 Polylactic acid nanocomposites; 4.5.5 Protein nanocomposites; 4.6 Conclusion; References; 5 Nanotechnology-enabled delivery systems for food functionalization and fortification; 5.1 Introduction: functional foods; 5.2 Food matrix and food micro-structure; 5.3 Target compounds: nutraceuticals; 5.3.1 Solubility and bioavailability of nutraceuticals; 5.3.2 Interaction of nutraceuticals with food matrix; 5.4 Delivery systems
5.4.1 Overcoming biological barriers5.4.2 Nano-scale delivery systems; 5.4.3 Types/design principles; 5.4.4 Modes of action; 5.5 Examples of nanoscale delivery systems for food functionalization; 5.5.1 Liposomes; 5.5.2 Nano-cochleates; 5.5.3 Hydrogels-based nanoparticles; 5.5.4 Micellar systems; 5.5.5 Dendrimers; 5.5.6 Polymeric nanoparticles; 5.5.7 Nanoemulsions; 5.5.8 Lipid nanoparticles; 5.5.9 Nanocrystalline particles; 5.6 Conclusions; References; 6 Scanning electron microscopy; 6.1 Background; 6.1.1 Introduction to the scanning electron microscope; 6.1.2 Why electrons?
6.1.3 Electron-target interaction6.1.4 Secondary electrons (SEs); 6.1.5 Backscattered electrons (BSEs); 6.1.6 Characteristic X-rays; 6.1.7 Overview of the SEM; 6.1.8 Electron sources; 6.1.9 Lenses and apertures; 6.1.10 Electron beam scanning; 6.1.11 Lens aberrations; 6.1.12 Vacuum; 6.1.13 Conductive coatings; 6.1.14 Environmental SEMs (ESEMs); 6.2 Applications; 6.2.1 Zein microstructures; 6.2.2 Controlled magnifications; 6.2.3 Nanoparticles; 6.3 Limitations; 6.3.1 Radiation damage; 6.3.2 Contamination; 6.3.3 Charging; References; 7 Transmission electron microscopy; 7.1 Background
7.2 Instrumentations and applications
Record Nr. UNINA-9910808850603321
Ames, IA, : Wiley-Blackwell, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Novel technologies in food science / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
Novel technologies in food science / / edited by Navnidhi Chhikara, Anil Panghal, and Gaurav Chaudhary
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, , [2023]
Descrizione fisica 1 online resource (657 pages)
Disciplina 664
Soggetto topico Food - Biotechnology
Food industry and trade
ISBN 1-119-77637-6
1-119-77636-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Ultrasound -- 1.1 Introduction -- 1.2 Basic Principles of Ultrasound -- 1.2.1 Generation of the Ultrasonic Wave -- 1.2.2 Principles of Acoustic Cavitation -- 1.3 Mechanisms of Microbial Inactivation -- 1.4 Ultrasound Application in the Food Industry -- 1.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food -- 1.4.1.1 Meat Products -- 1.4.1.2 Fruits and Vegetables -- 1.4.1.3 Dairy Industry -- 1.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods -- 1.5 Conclusion -- References -- Chapter 2 Pulse Electric Field: Novel Technology in Food Processing -- 2.1 Introduction -- 2.2 Principle -- 2.3 Electroporation -- 2.4 PEF System -- 2.5 Factors Affecting PEF -- 2.5.1 Process Factors -- 2.5.2 Food Matrix -- 2.5.3 Microbial Factors -- 2.6 Benefits and Shortcomings of PEF -- 2.7 Application in Food Industry -- 2.7.1 Drying -- 2.7.2 Food Preservation -- 2.7.3 Improvement of Extraction of Intracellular Compounds -- 2.8 Effect of PEF on Food Components -- 2.8.1 Proximate Composition -- 2.8.2 Other Components -- 2.8.3 Sensory Attributes -- 2.9 Conclusion -- References -- Chapter 3 An Overview of Membrane Technology in Dairy & -- Food Industry -- List of Abbreviations -- 3.1 Introduction -- 3.2 Terminology in Membrane Processing -- 3.2.1 Membrane -- 3.2.2 Permeate -- 3.2.3 Retentive/Retentate -- 3.2.4 Fouling -- 3.2.5 Concentration Polarization -- 3.2.6 Concentration Factor -- 3.2.7 Feed -- 3.2.8 Flux -- 3.2.9 Pore Size -- 3.2.10 Molecular Weight Cut-Off -- 3.3 Types of Membrane -- 3.3.1 Microporous Membrane -- 3.3.2 Nonporous, Dense Membrane -- 3.3.3 Electrically Charged Membranes -- 3.3.4 Anisotropic Membranes (Asymmetrical) -- 3.3.5 Ceramic, Metal and Liquid Membranes -- 3.4 Processes in Membrane Technology -- 3.4.1 Microfiltration (MF).
3.4.2 Ultrafiltration (UF) -- 3.4.3 Nano-Filtration (NF) -- 3.4.4 Reverse Osmosis (RO) -- 3.5 Membrane Modules -- 3.6 Mechanism of Mass Transfer in Membrane Separation -- 3.6.1 Concentration Polarization (CP) -- 3.6.2 Membrane Fouling -- 3.6.3 Major Categories of Fouling -- 3.6.3.1 Inorganic Fouling -- 3.6.3.2 Organic Fouling -- 3.6.3.3 Colloidal Fouling -- 3.6.3.4 Biological Fouling -- 3.7 Mechanism of Membrane Fouling -- 3.8 Factors Influencing Fouling of Membrane -- 3.8.1 Properties of Membrane -- 3.8.2 Feed Properties -- 3.8.3 Operating Parameters -- 3.9 Prevention of Membrane Fouling -- 3.9.1 Type of Feed and Pre-Treatment -- 3.9.2 Operating Parameters -- 3.9.2.1 Operating Pressure -- 3.9.2.2 Operating Temperature -- 3.9.2.3 Feed Velocity -- 3.10 Mass Transfer Model for Filtration Process in Absence of Fouling -- 3.10.1 Diffusion Theory Through Dense Membrane -- 3.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model -- 3.11 Application of the Membrane Technology in Dairy Industry -- 3.11.1 Microfiltration -- 3.11.1.1 Waste Water Processing -- 3.11.1.2 Production of the Protein Concentrate -- 3.11.1.3 Isolation -- 3.11.1.4 Separation of Micellar Casein from the Milk -- 3.11.1.5 Pretreatment of the Cheese Milk -- 3.11.2 Ultrafiltration -- 3.11.2.1 Enzyme Recovery and Concentration -- 3.11.2.2 Cheese Manufacturing -- 3.11.3 Nanofiltration -- 3.11.4 Reverse Osmosis -- 3.12 Application of Membrane Technology in Food Industry -- 3.12.1 Beverages -- 3.12.2 Clarification, Concentration, and Sterilization of Fruit Juices -- 3.12.3 Concentration, De-Acidification, and Demineralization of Juices -- 3.12.4 Demineralization of Sugar Syrup -- 3.12.5 Manufacturing of Beverages Using Vegetable Proteins -- 3.12.6 Rough Beer Clarification -- 3.12.7 Preservation of Beer -- 3.12.8 Membrane Processing in the Wine Industry.
3.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry -- 3.13 Uses of Membrane Technology in Biotechnology -- 3.13.1 Purification of Proteins -- 3.13.2 Purification of Antibody -- 3.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy -- 3.13.4 Enantiomer Isolation from Racemic Mixtures -- 3.14 Membrane Distillation -- References -- Chapter 4 Cold Plasma -- 4.1 Introduction -- 4.2 Principles and Methods of Plasma Generation -- 4.3 Cold Plasma Applied in Food Systems -- 4.3.1 Modification of Food Components Functionality -- 4.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation -- 4.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma -- 4.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation -- 4.3.5 Cold Plasma for Food Packaging -- 4.3.6 Cold Plasma in Biofilms and Surfaces Treatment -- 4.3.7 Cold Plasma in Wastewater Treatment -- 4.4 Conclusions -- References -- Chapter 5 Utilization of Magnetic Fields in Food Industry -- 5.1 Introduction -- 5.2 Magnetism -- 5.2.1 Classification of Magnetic Fields -- 5.2.2 Generation of Magnetic Field -- 5.2.3 Magnetic Field Around a Current Carrying Conductor -- 5.2.4 Effect of Magnetic Fields in Biological Systems -- 5.2.4.1 Effect on Microorganisms -- 5.2.4.2 Operating Conditions -- 5.2.4.3 Characteristics of Magnetic Field -- 5.2.4.4 Temperature -- 5.2.4.5 Microbial Growth Stage -- 5.2.4.6 Electrical Resistivity -- 5.2.4.7 Effect on Enzymes -- 5.3 Potential Applications of Magnetic Fields in Food Industry -- 5.3.1 Compositional Analysis -- 5.3.1.1 Water -- 5.3.1.2 Fat -- 5.3.1.3 Protein -- 5.3.2 Structure Analysis -- 5.4 Food Processing -- 5.4.1 Freezing -- 5.4.2 Drying -- 5.4.3 Frying -- 5.4.4 Fermentation -- 5.4.5 Extraction -- 5.4.6 Packaging -- 5.5 Quality Inspection -- 5.5.1 Fruits -- 5.5.1.1 Apples -- 5.5.1.2 Citrus Fruits -- 5.5.1.3 Kiwifruit.
5.5.2 Vegetables -- 5.5.2.1 Tomato -- 5.5.2.2 Potatoes -- 5.5.3 Cereal and Cereal Products -- 5.5.4 Seafood -- 5.5.5 Other Food Applications -- 5.6 Conclusion -- References -- Chapter 6 Microwaves Application to Food and Food Waste Processing -- 6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range -- 6.2 Microwaves Applications to Food Process Monitoring -- 6.3 Microwaves in Food Processing -- 6.4 Microwaves Contribution to Food Waste Valorization Processes -- 6.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products -- 6.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes -- 6.5 Microwaves for Functional Food Development and Increased Bioaccessibility -- 6.6 Conclusions and Prospects -- References -- Chapter 7 Radio-Frequency Technology in Food Processing -- 7.1 Introduction -- 7.2 RF Technology and Principle -- 7.2.1 Types and Equipment -- 7.2.2 RF vs. Microwave (MW) Heating -- 7.3 Application of RF in Processing -- 7.3.1 Drying -- 7.3.2 Baking -- 7.3.3 Sterilization & -- Pasteurization -- 7.3.4 Roasting -- 7.3.5 Blanching -- 7.3.6 Thawing and Defrosting -- 7.3.7 Inhibition of Anti-Nutritional Factors -- 7.3.8 Disinfestation -- 7.4 Effect on Food Quality -- 7.4.1 Microbiological Quality -- 7.4.2 Nutritional Quality -- 7.5 Future Scope/Prospectus -- 7.6 Conclusion -- References -- Chapter 8 Ultrasound Technology in Food Processing: Technology, Mechanisms and Applications -- 8.1 Introduction -- 8.2 Mechanisms of Action of Ultrasound Technology -- 8.3 Equipment Used for Ultrasonic Applications -- 8.4 Selected Applications of Ultrasounds in Food Processing -- 8.4.1 Ultrasound-Assisted Extraction -- 8.4.2 Ultrasound-Assisted Fermentation -- 8.4.3 Ultrasound-Assisted Filtration -- 8.4.4 Ultrasound-Assisted Emulsification.
8.4.5 Ultrasound-Assisted Drying -- 8.4.6 Ultrasound-Assisted Freezing and Crystallization -- 8.5 Conclusions -- References -- Chapter 9 Irradiation of Food -- 9.1 Irradiation -- 9.1.1 Sources of Radiation -- 9.1.2 Dose Range & -- Dose Mapping -- 9.1.3 Packaging Material for Irradiation -- 9.2 Techniques for Food Irradiation -- 9.2.1 Gamma Rays Irradiators -- 9.2.2 Electron Beam Accelerators -- 9.2.2.1 Direct Methods -- 9.2.2.2 Induction Methods -- 9.2.2.3 Microwave or Radio-Frequency Methods -- 9.2.3 X-Rays (Bremsstrahlung) Irradiators -- 9.3 Wholesomeness of Irradiated Foods -- 9.4 Application of Irradiation on Different Food Commodities -- 9.4.1 Sanitation and Decontamination -- 9.4.2 Sprout Inhibition and Delay in Ripening -- 9.4.3 Insects and Pest Control -- 9.5 Advantages and Disadvantages of Irradiation of Food -- 9.5.1 Advantages of Food Irradiation -- 9.5.2 Disadvantages of Food Irradiation -- 9.6 Factors Affecting Irradiation of Food -- 9.6.1 Water Content -- 9.6.2 Temperature -- 9.7 Interaction of Ionizing Radiation and Food Components -- 9.8 Interaction of Ionizing Radiation and Biological Cells -- 9.9 Interaction of Ionizing Radiation and Food Packaging Materials -- 9.10 Detection and Risk Assessment -- 9.10.1 Detection of Irradiation -- 9.10.2 Risk Assessment of Irradiated Foods -- 9.11 Consumer Behavior Towards Irradiated Food -- 9.12 Standards, Regulations and Legislation on Food Irradiation -- 9.12.1 International Standards -- 9.12.1.1 Human Health -- 9.12.1.2 Labelling -- 9.12.1.3 Plant Protection -- 9.12.1.4 Facilities -- 9.12.1.5 Dosimetry -- 9.12.1.6 Packaging -- 9.12.2 National Regulations -- 9.12.2.1 Regulations for Human Health -- 9.12.2.2 Regulations for Labeling -- 9.12.2.3 Regulations for Plant Health -- 9.13 Future Perspectives and Conclusions -- References -- Chapter 10 Active Packaging in Food Industry.
10.1 Introduction.
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Hoboken, New Jersey : , : John Wiley & Sons, , [2023]
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