Download or read book Nanotechnology in the Food Beverage and Nutraceutical Industries written by Qingrong Huang and published by Elsevier. This book was released on 2012-04-19 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. - Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food - Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials - Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Download or read book Nanoengineering in the Beverage Industry written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-10-10 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. - Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed - Presents various approaches for innovation based on scientific advancements in the field of nanotechnology - Provides methods and techniques for research analysis using novel technologies across the globe

Download or read book Nanotechnology Enhanced Food Packaging written by Jyotishkumar Parameswaranpillai and published by John Wiley & Sons. This book was released on 2022-05-31 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers recent innovations—as well as future perspectives—in the industry and offers a complete overview of different types of nanomaterials used in food packaging. The book also discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects. Featuring one-of-a-kind contributions from leaders in the field, Nanotechnology-Enhanced Food Packaging provides real-world solutions to food packaging challenges and considers the legislative and economic implications of new technologies. Among the new developments in nanotechnology-enhanced food packaging covered by the book are: Thorough introduction to biopolymers in food packaging systems and nanostructures based on starch, their preparation, processing, and applications in packaging Comprehensive explorations of chitosan-based nanoparticles and their applications in the food industry Practical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additives In-depth examinations of the characterization techniques for nanostructures in food packaging Perfect for materials scientists, food technologists, and polymer chemists, Nanotechnology-Enhanced Food Packaging also belongs on the bookshelves of plastics technologists and allied professionals in the food industry.

Download or read book Nutrient Delivery written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-08-12 with total page 852 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. - Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields - Provides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academics - Includes novel opportunities and ideas for developing or improving technologies in the food industry

Download or read book Nanotechnology in the Beverage Industry written by Abdeltif Amrane and published by Elsevier. This book was released on 2020-04-24 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges.

Download or read book Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Elsevier. This book was released on 2010-10-28 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Download or read book NanoNutraceuticals written by Bhupinder Singh and published by CRC Press. This book was released on 2018-10-03 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications.

Download or read book Novel Approaches of Nanotechnology in Food written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-05-13 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. - Provides worldwide research applications of nanomaterials and nanotechnology useful in food research - Presents analytical methods for enzyme immobilization onto magnetic nanoparticles - Includes strategies of behavior and structure function to increase application enhancement and control - Discusses nanomaterial regulations and for consumer protection awareness

Download or read book Nanotechnology Applications in Food written by Alexandru Grumezescu and published by Academic Press. This book was released on 2017-02-22 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. - Includes how nanobiosensors are useful for the detection of foodborne pathogens - Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging - Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems - Identifies practical applications of nanoscience for use in industry today

Download or read book Functional Foods written by L. Z. Udin and published by . This book was released on 2005 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nanotechnology in the Food Industry written by Sukhvinder Singh Purewal and published by CRC Press. This book was released on 2024-10-21 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock the mysteries of nanotechnology's transformative role in the food industry with Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives. Embark on a journey through the latest research and developments in nanomaterials synthesis, characterization, and manipulation techniques aimed at aligning with consumer expectations. Discuss the fundamental principles underlying nanotechnology and nanomaterials, illuminating their pivotal significance in shaping the future of food production and consumption, as well as applications of nanotechnology in food industry, from revolutionizing packaging and ensuring food safety to enhancing consumer perception and extending shelf life. Key Features Provides comprehensive information on different aspects of nanotechnology within the food industry Presents a wealth of new facts on utilizing the potential of nanotechnology for food materials Reflects the contemporary landscape of nanotechnology in the food sector With a focus on recent advances and future prospects, this book provides detailed discussions on nanosensors, nanoparticles in food formulations, and strategies for shelf-life enhancement. It is an indispensable resource for students, researchers, and scientists seeking to deepen their understanding of nanotechnology's role in shaping the future of food.

Download or read book Nanotechnologies in Food written by Qasim Chaudhry and published by Royal Society of Chemistry. This book was released on 2017-05-17 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.

Download or read book Nutraceuticals written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-07-20 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. - Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry - Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications - Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers - Covers potential benefits and methods of risk assessment for food safety

Download or read book Industrial Applications of Nanoceramics written by Shadpour Mallakpour and published by Elsevier. This book was released on 2024-01-20 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrial Applications of Nanoceramics shows the unique processing, mechanical and surface characteristics of nanoceramics, covering their industrial application areas. These include the fabrication of capacitors, dense ceramics, corrosion-resistant coatings, solid electrolytes for fuel cells, sensors, batteries, cosmetic health, thermal barrier coatings, catalysts, bioengineering, automotive engineering, optoelectronics, computers, electronics, etc. This is an important reference source for materials scientists and engineers who are seeking to understand more about how nanoceramics are being used in a variety of industry sectors. Nanoceramics have the ability to show improved and unique properties, compared with conventional bulk ceramic materials. Zirconia (ZrO2), alumina (Al2O3), silicon carbide (SiC), silicon nitride (Si3N4) and titanium carbide fall into this category. - Outlines the superior chemical, physical and mechanical properties of nanoceramics compared with their macroscale counterparts - Includes major industrial applications of nanoceramics in energy, engineering and biomedicine - Explains the major processing techniques used for nanoceramic-based materials

Download or read book Functional Ingredients from Algae for Foods and Nutraceuticals written by Herminia Dominguez and published by Elsevier. This book was released on 2013-09-30 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. - Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae - Discusses methods for the extraction of bioactives from algae - Describes the use of algae and products derived from them in the food and nutraceutical industries

Download or read book Nanotechnology Interventions in Food Packaging and Shelf Life written by Aamir Hussain Dar and published by CRC Press. This book was released on 2022-08-29 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life. Nanotechnology Interventions in Food Packaging and Shelf Life shows how nanotechnology has the potential to transform food packaging materials in the future. Nanotechnology applied to food packaging can increase the shelf life of foods, minimize spoilage, ensure food safety, and repair damaged packaging. Key Features Sheds light on benefits of nanotechnology in the food packaging industry Contains information on utilization of nanocellulose and nanofibrils in food packaging Provides an overview of nanosensor applications for shelf-life extension of different food materials This book presents a comprehensive review of new innovations in nanotechnology, packaging, preservation, and processing of food and food products. It serves as a useful tool for food engineers and technologists in the food packaging industry.

Download or read book Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG written by Neil Farmer and published by Elsevier. This book was released on 2013-02-26 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. - Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies - Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging - Discusses developments in plastic and bioplastic materials and recycling systems