Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri
September 13, 2019 Forthcoming
Reference - 532 Pages - 118 B/W Illustrations
ISBN 9780815383819 - CAT# K336493
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Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.
Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.
This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development.
Gustavo Molinais associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology.
Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment.
Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics.
Franciele Maria Pelissarigraduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
General Overview of Nanotechnology in the Food Industry. Current Status of the Production and Utilization of Nanomaterials as Food Additives. Technological Developments in the Areas of Flavor, Color and Sensory Characteristics of Food and Food Additives. Nanosupplements: Improvements in Nutritional Functionality. Use of Antibacterial Nanoparticles for Food Applications. Use of Antioxidant Nanoparticles in Food and Food Supplements. Encapsulation and Delivery of Substances in Targeted Sites. Methods for Enhancement of Shelf Life and Food Storage. Nanoemulsions: Preparation and Applications in the Food Industry. Application of Nanomaterials Preservatives in the Meat Processing Industry. Application of Nanotechnology in the Cereal Processing Industry. Application of Nanomaterials in Milk and Derivatives Processing Industry. Application of Nanotechnology in Vegetable Oils Production and Utilization. Application of Nanotechnology in Fermented Products. Application of Nanotechnology in Alcoholic and Nonalcoholic Beverages. Nanobarcodes: Safety Labeling and Monitor Distribution. Biosensors and Nanotechnology in Food Supply Chain. Green Polymer Nanocomposites Applied in Food Packaging. Application of Nanotechnology in Active and Smart Packaging. Nanocellulose: Sources, Isolation and Application in Food Packaging. Starch Nanocristals: Sources, Isolation and Potential for the Food Industry. Nanobiotechnology Ingredients Applied to the Food Industry. Industrial Developments and Main Companies in the Food Sector: From Research to Industry. Evaluation of the Toxicity and Biological Influence of the Use of Nanoparticules. Regulation of Nanotechnology in the Food Industry.