Nanotechnology Applications in Food

Flavor, Stability, Nutrition and Safety

Alexandru Grumezescu, Alexandra Elena Oprea (Herausgeber)

Buch | Softcover

416 Seiten

2017
Academic Press Inc (Verlag)
978-0-12-811942-6 (ISBN)

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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.

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

1. A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation
2. Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches
3. Scope of Nanotechnology in Nutraceuticals
4. Strategic Design of Delivery Systems for Nutraceuticals
5. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
6. Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy
7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector
8. Polyhydroxyalkanoates in the Food Packaging Industry
9. Nano-delivery Systems for Nutraceutical Application
10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products
11. Nanoantimicrobials in Food Industry
12. Nanotechnology in Microbial Food Safety
13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases
14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices
15. Nanosensors for the Detection of Food Contaminants
16. Nano Devices for Contaminant Detection
17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
18. Bionanocomposites for Food Packaging Applications
19. Plant Stress Signaling Through Corresponding Nanobiotechnology

Erscheinungsdatum	18.02.2017
Verlagsort	San Diego
Sprache	englisch
Maße	216 x 276 mm
Gewicht	1160 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-811942-X / 012811942X
ISBN-13	978-0-12-811942-6 / 9780128119426
Zustand	Neuware