Nanotechnology in the Food, Beverage and Nutraceutical Industries

Qingrong Huang is Associate Professor in the Department of Food Science at Rutgers University at New Brunswick, USA. He is internationally known for his research into the applications of nanotechnology in the food industry.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: Processes, material characterization, risks and regulation

Chapter 1: An overview of the development and applications of nanoscale materials in the food industry

Abstract:

1.1 Introduction

1.2 Processes for nanomaterial production

1.3 Nano-assembled entities

1.4 Nanoscale materials – their applications in the food industry

1.5 Emerging trends

Chapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticals

Abstract:

2.1 Introduction

2.2 Nanoscale materials

2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals

2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals

2.5 Future trends

2.6 Sources of further information and advice

Chapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticals

Abstract:

3.1 Introduction

3.2 Detecting and characterizing – but what?

3.3 Challenges in detecting and characterizing nanoparticles in food products

3.4 Methods for detection and characterization of nanoparticles in food products

3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals

3.6 Future trends

3.8 Appendix: glossary

Chapter 4: Regulatory frameworks for food nanotechnologies

Abstract:

4.1 Introduction

4.2 Main applications in the food, beverage and healthfood industries

4.3 Regulatory developments in nanotechnologies

4.4 Risk assessment

4.5 Conclusions

Chapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale

Abstract:

5.1 Introduction

5.2 Methods

5.3 Applications

5.4 Future trends

Chapter 6: Characterization of food materials in multiple length scales using small‐angle X‐ray scattering and nuclear magnetic resonance: principle and applications

Abstract:

6.1 Introduction

6.2 Small-angle X-ray scattering (SAXS): an introduction

6.3 Direct and indirect interpretation of SAXS data

6.4 Application of synchrotron SAXS to food materials

6.5 Nuclear magnetic resonance (NMR)

6.6 Diffusion NMR

6.7 NMR spin relaxation

6.8 Time domain (TD)-NMR technique

6.9 Conclusions and future trends

Part II: Applications of nanotechnology in the food, beverage and nutraceutical industries

Chapter 7: Improving food sensory and nutritional quality through nanostructure engineering

Abstract:

7.1 Introduction

7.2 Engineering nanostructures in foods and beverages for improved sensory quality

7.3 Engineering nanostructures in foods and beverages for improved nutritional quality

7.4 Future trends

7.5 Sources of further information and advice

Chapter 8: Nanocapsules as delivery systems in the food, beverage and nutraceutical industries

Abstract:

8.1 Introduction

8.2 Chapter organization

8.3 Factors to consider when preparing nanoparticles and nanocapsules

8.4 Nanocapsule formation

8.5 Top-down approaches for nanocapsule formation: media milling

8.6 Top-down approaches for nanocapsule formation: homogenization

8.7 Conclusions

Chapter 9: Association colloids as delivery systems: principles and applications in the food and nutraceutical industries

Abstract:

9.1 Introduction

9.2 Naturally occurring association colloids

9.3 Protein-based systems

9.4 Examples of association colloids in food applications

9.5 Future trends

9.6 Sources of further information and advice

Chapter 10: Fabrication, characterization and properties of food nanoemulsions

Abstract:

10.1 Introduction

10.2 Emulsion science and technology

10.3 Nanoemulsion formation

10.4 Applications of nanoemulsions

10.5 Conclusions

10.6 Future trends

10.7 Acknowledgments

10.8 Sources of further information and advice

Chapter 11: Nanotechnology-based approaches for rapid detection of chemical and biological contaminants in foods

Abstract:

11.1 Introduction

11.2 Nanotechnology or nanomaterial-enabled novel detection techniques

11.3 Future trends

11.4 Sources of further information and advice

Chapter 12: Nanocomposites for food and beverage packaging materials

Abstract:

12.1 Introduction

12.2 Biodegradable polymers

12.3 Barrier properties in packaging

12.4 Nanofillers for nanocomposite packaging materials

12.5 Examples of nanocomposites and their properties

12.6 Nanobiocomposites: concepts and barrier properties

12.7 Future trends

Chapter 13: Electrospun fibers: fabrication, functionalities and potential food industry applications

Abstract:

13.1 Introduction

13.2 Production of nanofibers by electrospinning

13.3 Potential applications in the food and beverage industries

13.4 Future trends

13.5 Conclusions and sources of further information and advice

Chapter 14: 14 Milk nanotubes: technology and potential applications

Abstract:

14.1 Introduction

14.2 Preparation of a-lactalbumin nanotubes

14.3 Kinetics of self-assembly

14.4 Structure of the nanotubes

14.5 Stability of α-lactalbumin nanotubes

14.6 Future applications of α-lactalbumin nanotubes

Chapter 15: Nano- and micro-engineered membranes: principles and applications in the food and beverage industries

Abstract:

15.1 Membrane filtration technology

15.2 Membrane structures

15.3 Nano- and micro-engineering

15.4 Filtration applications

15.5 Membrane emulsification

Index