C. Anandharamakrishnan, S. Parthasarathi
February 4, 2019 Forthcoming
Reference - 472 Pages - 147 B/W Illustrations
ISBN 9781498767170 - CAT# K29167
Series: Contemporary Food Engineering
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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.
Part I: Perspectives. Introduction. Fundamentals of Nanotechnology. Part II: Fabrication of Nanoparticles and Delivery of Bioactives. Protein and Polysaccharides-based Nanoparticles. Fabrication Methods. Nanoemulsions: Preparation, Stability and Application in Food. Electrospraying/Spinning Technique: Fabrication and Its Potential Application. Nanodelivery System for Food Bioactives. Stability and Viability of Food Nanoparticles. Biological Fate of Nanoparticles. Part III: Packaging and Food Diagnostics. Nanocomposites for Food packaging. Nanotechnology Application in Food Quality Assurance. Biosensor for Food Component Analysis. Part IV: Characteristics and Physical Properties of Food Nanoparticles. Characteristics and Behavior of Nanoparticles/Nanofluids. Characterization Methods for Nanoparticles. Toxicology of Nanoparticles. Ethical and Regulatory Issues in Applications of Nanotechnology in Food.