Alexandru Mihai Grumezescu,
Alina Maria Holban
Elsevier Science
e druk, 2018
9780128114414
Impact of Nanoscience in the Food Industry
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2018
ISBN13: 9780128114414
Rubricering
Onderdeel van serie
Handbook of Food Bioengineering
Levertijd ongeveer 8 werkdagen
Samenvatting
The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.
Specificaties
Inhoudsopgave
<p>1. Application of Nanotechnology in Food Industry: Present Status and Future Prospects<br>2. Nanotechnology: a pioneering rebellion for food diligence<br>3. Implication of Nano Science in the Food Processing and Agricultural Industries<br>4. Progress and challenges of nanotechnology in food engineering<br>5. Nanotechnology trends in the food industry: recent developments, risks and regulation<br>6. Impact of Nanoscience in Food Industry – Consumer’s Health and Regulatory Organisations<br>7. Functionalised silica nanomaterials as a new tool for new industrial applications<br>8. Eco-friendly synthesis of metal /metal oxide nanoparticles and their application in food packaging and food preservation<br>9. Significance of Nanotechnology for sensing, estimation, degradation and formulation of agrochemicals<br>10. Nanometals as promoters of nutraceutical quality in crop plants<br>11. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants<br>12. Stabilized R-alpha-lipoic acid by encapsulation using cyclodextrins <br>13. Integrated process control for result oriented process automation<br>14. Electrospun Polymeric Nanofibers in Food Packaging<br>15. Use of nanoparticles in the food industry. Advances and perspectives</p>