Food Nanotechnology: Principles and Applications

1st Edition

C. Anandharamakrishnan, S. Parthasarathi

CRC Press
February 4, 2019 Forthcoming
Reference - 472 Pages - 147 B/W Illustrations
ISBN 9781498767170 - CAT# K29167
Series: Contemporary Food Engineering

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Summary

The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. This book explains the fundamental principles of nanotechnology and includes a number of case studies of the major techniques successfully employed by the food industry. This book clearly discusses the four major areas in food nanotechnology: fabrication of nanofood particles and its delivery, packaging and diagnostics, characterization methods of nanoparticles and regulatory issues in application of nanotechnology in food.