Novel approaches of nanotechnology in food /

This book offers an overview of the potential applications of nanotechnology in food science and industry, discussing potential advancements of nanotechnology in the food industry and providing a reference for how novel approaches to nanotechnology can advance food science through proven research re...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Grumezescu, Alexandru Mihai (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London, UK : Academic Press is an imprint of Elsevier, [2016]
Colección:Nanotechnology in the agri-food industry ; volume 1.
Temas:
Food > Biotechnology.
Food industry and trade > Technological innovations.
Nanotechnology.
Aliments > Biotechnologie.
Nanotechnologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Biotechnology
Food industry and trade > Technological innovations
Nanotechnology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Chapter 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products
  • chapter 2. Recent advances in the application of nanomaterials and nanotechnology in food research
  • chapter 3. Magnetic separation of nanobiostructured systems for innovation of biocatalytic processes in food industry
  • chapter 4. Natural materials as additives in food emulsions
  • chapter 5. Self-assembled carbohydrate nanostructures : synthesis strategies to functional application in food
  • chapter 6. Nanotechnology and wine
  • chapter 7. Effect of content and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate
  • chapter 8. Starch nanomaterials : a state-of-the-art review and future trends
  • chapter 9. Monitoring and separation of food-borne pathogens using magnetic nanoparticles
  • chapter 10. Nanotechnology in healthier meat processing
  • chapter 11. Antimicrobial nanocomposites for food packaging applications : novel approaches
  • chapter 12. Nanomaterial-based sensors for mycotoxin analysis in food
  • chapter 13. Applications of chitosan as a functional food
  • chapter 14. Active food packaging from chitosan incorporated with plant polyphenols
  • chapter 15. Applications of nanotechnology in nutrition : potential and safety issues
  • chapter 16. Nanoencapsulation of green tea catechins and its efficacy
  • chapter 17. Potential of nanomaterials in food packaging
  • chapter 18. A new approach for flavor and aroma encapsulation
  • chapter 19. Emerging trends in the application of nanobiosensors in the food industry
  • chapter 20. Psychological and physiological bases of umami taste perception as related to nutrition.

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