Nanotechnology in the Agri-Food Industry: Novel Approaches of Nanotechnology in Food, 1st Edition

  • Alexandru Grumezescu
  • Published By:
  • ISBN-10: 0128043792
  • ISBN-13: 9780128043790
  • DDC: 664
  • Grade Level Range: College Freshman - College Senior
  • 772 Pages | eBook
  • Original Copyright 2016 | Published/Released August 2016
  • This publication's content originally published in print form: 2016

  • Price:  Sign in for price

About

Overview

This title provides a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. It examines worldwide research applications of nanomaterials and nanotechnology useful in food research and discusses nanomaterial regulations and for consumer protection awareness. It will be a useful resource for scientists, researchers, and engineers in food science and biotechnology fields.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
List of Contributors.
Series Foreword.
Series Preface.
Volume Preface.
1: An Update of Definitions and Regulations Regarding Nanomaterials in Foods and Other Consumer Products.
2: Recent Advances in the Application of Nanomaterials and Nanotechnology in Food Research.
3: Magnetic Separation of Nanobiostructured Systems for Innovation of Biocatalytic Processes in Food Industry.
4: Natural Materials as Additives in Food Emulsions.
5: Self-Assembled Carbohydrate Nanostructures: Synthesis Strategies to Functional Application in Food.
6: Nanotechnology and Wine.
7: Effect of Content and Temperature on the Phase Transitions of Polymer Composites Doped by Kappa Carrageenan and Alginate.
8: Starch Nanomaterials: A State-of-the-Art Review and Future Trends.
9: Monitoring and Separation of Food-Borne Pathogens Using Magnetic Nanoparticles.
10: Nanotechnology in Healthier Meat Processing.
11: Antimicrobial Nanocomposites for Food Packaging Applications: Novel Approaches.
12: Nanomaterial-Based Sensors for Mycotoxin Analysis in Food.
13: Applications of Chitosan as a Functional Food.
14: Active Food Packaging from Chitosan Incorporated with Plant Polyphenols.
15: Applications of Nanotechnology in Nutrition: Potential and Safety Issues.
16: Nanoencapsulation of Green Tea Catechins and Its Efficacy.
17: Potential of Nanomaterials in Food Packaging.
18: A New Approach for Flavor and Aroma Encapsulation.
19: Emerging Trends in the Application of Nanobiosensors in the Food Industry.
20: Psychological and Physiological Bases of Umami Taste Perception as Related to Nutrition.
Subject Index.
Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
List of Contributors.
Series Foreword.
Series Preface.
Volume Preface.
1: An Update of Definitions and Regulations Regarding Nanomaterials in Foods and Other Consumer Products.
2: Recent Advances in the Application of Nanomaterials and Nanotechnology in Food Research.
3: Magnetic Separation of Nanobiostructured Systems for Innovation of Biocatalytic Processes in Food Industry.
4: Natural Materials as Additives in Food Emulsions.
5: Self-Assembled Carbohydrate Nanostructures: Synthesis Strategies to Functional Application in Food.
6: Nanotechnology and Wine.
7: Effect of Content and Temperature on the Phase Transitions of Polymer Composites Doped by Kappa Carrageenan and Alginate.
8: Starch Nanomaterials: a State-of-the-Art Review and Future Trends.
9: Monitoring and Separation of Food-Borne Pathogens Using Magnetic Nanoparticles.
10: Nanotechnology in Healthier Meat Processing.
11: Antimicrobial Nanocomposites for Food Packaging Applications: Novel Approaches.
12: Nanomaterial-Based Sensors for Mycotoxin Analysis in Food.
13: Applications of Chitosan as a Functional Food.
14: Active Food Packaging From Chitosan Incorporated With Plant Polyphenols.
15: Applications of Nanotechnology in Nutrition: Potential and Safety Issues.
16: Nanoencapsulation of Green Tea Catechins and Its Efficacy.
17: Potential of Nanomaterials in Food Packaging.
18: A New Approach for Flavor and Aroma Encapsulation.
19: Emerging Trends in the Application of Nanobiosensors in the Food Industry.
20: Psychological and Physiological Bases of Umami Taste Perception as Related to Nutrition.
Subject Index.