Novel Approaches of Nanotechnology in Food: Nanotechnology in the Agri-Food Industry Volume 1

Novel Approaches of Nanotechnology in Food: Nanotechnology in the Food Industry, Volume 1, is a comprehensive overview of the various potential applications of nanotechnology in the field of food science and its successful and effective implementation. It is a broad introduction to the success of nanotechnology and potential future advancements of this technology within the food industry, and provides a reference for how novel approaches to nanotechnology can advance all of food science through proven research results and industrial applications. Health and well-being are key drivers for the food industry. Market forces necessitate innovation throughout the whole food chain, from sourcing raw materials and ingredients, food processing, quality control of finished products, and packaging. Nanotechnology, coupled with novel interdisciplinary approaches and processing methods, can help resolve the huge challenges faced by the food and bioprocessing industries to develop and implement systems that produce qualitative and quantitative foods which are safe, sustainable, environmentally friendly, and efficient. Includes the most up-to-date information on nanotechnology applications within the food industryPresents various approaches for innovation based on scientific advancements in the field of nanotechnologyProvides methods and techniques for research analysis using novel technologies across the food chainCovers potential benefits and methods of risk assessment for food safety INDICE: Chapter 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer productsChapter 2. Applications and implications of nanotechnology in aquacultureChapter 3. Natural materials as promising rheology modifiers for food applicationsChapter 4. Starch nanomaterials: A state-of-the-art review and future trendsChapter 5. Cellulose/inorganic nanocomposites for use in food industryChapter 6. Recent advances in the application of nanomaterials and nanotechnology in food researchChapter 7. Self-assembled carbohydrate nanostructures: synthesis and strategies to functional applications in foodChapter 8. Nano-structures for agricultureChapter 9. Nanotechnology and wineChapter 10. Toxicological scenario of nanoproductsChapter 11. Active film from chitosan incorporated with natural active compoundsChapter 12. Applications of nanotechnology in nutrition: Potential and safety issuesChapter 13. Application of nanostructures in the plant pathogenic strainsChapter 14. Effect of concentration and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginateChapter 15. Plant stress signaling through corresponding nano-biotechnologyChapter 16. Nanotechnology in healthier meat processingChapter 17. Application of nanotechnology for quality improvement in food processingChapter 18. Nanofibers based on chitin: a new functional foodChapter 19. Electrospun nanofibers as gelling and thickening agentsChapter 20. Magnetic separation of nanobio-structured systems for innovation of biocatalytic processes in food industry

• ISBN: 978-0-12-804308-0
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 800
• Fecha Publicación: 01/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés