Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
July 18, 2019 Forthcoming
Reference - 440 Pages - 52 B/W Illustrations
ISBN 9781138037304 - CAT# K32946
Series: Contemporary Food Engineering
For Instructors Request Inspection Copy
This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up.
Overview. General introduction. Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies. NanoHydrogels production. NanoParticles/NanoCapsules production. Lipid-based Nanosystems production (i.e.Nanoelmulsions, Solid Lipid Nanoparticles (SLN) and Nanostructured Lipid Carriers (NLC). NanoLaminated systems Production. Bio-nanosystems resorting to electrospinning. Bio-nanosystems Characterization. Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds. Delivery systems: Improving food quality, safety and potential health benefits. Uptake and digestion. Toxicological (in vivo, in vitro assays), resistance and shelf-life studies. Applications in food industry. Nanotechnology in food packaging. Nanotechnology in food processing. Nanotechnology in food preservation. Industrial benefits/Scale-up. Risk, Regulation and Consumer Perception. Advanced Methods for Detection of Nanosystems in Foods. Legal and ethical issues/Risk assessment in the food chain. Public acceptance/Consumer attitudes. New research trends/Future perspective/Recent advances.