Contact Us. Register Sign In. Email Print Friendly Share. View Image: S L. Related Articles. GlobeNewswire is one of the world's largest newswire distribution networks, specializing in the delivery of corporate press releases financial disclosures and multimedia content to the media, investment community, individual investors and the general public. Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry.
Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.
Provides worldwide research applications of nanomaterials and nanotechnology useful in food researchPresents analytical methods for enzyme immobilization onto magnetic nanoparticlesIncludes strategies of behavior and structure function to increase application enhancement and controlDiscusses nanomaterial regulations and for consumer protection awareness.
Book 3. Emulsions , the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials solvents, emulsifiers, and functional ingredients , and current analytical techniques that can be used for the identification and characterization of nanoemulsions.
Presents fundamentals of nanoemulsions, methods of preparation high-energy and low-energy techniques , and applications in the food industryIncludes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysisOffers benefits and methods of risk assessment to ensure food safetyPresents cutting-edge encapsulating systems to improve the quality of functional compoundsProvides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field.
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry.
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Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up.
Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.
Nanotechnology Applications in Functional Foods; Opportunities and Challenges
Alexandru Grumezescu. Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems.
Recent developments in various nanodelivery systems are also highlighted. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fieldsProvides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academicsIncludes novel opportunities and ideas for developing or improving technologies in the food industry.
Similar ebooks. Seid Mahdi Jafari. Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients.
As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.
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Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methodsAddresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oilsProvides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems. Dr Jamileh M. The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients.
The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption.
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Nanotechnology in the Food, Beverage and Nutraceutical Industries. Qingrong Huang. Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. John Harwood.
Sharad Vats. Handbook of Food Powders. Bhesh R. Industrial Scale Natural Products Extraction. Stephan Pilz. Nano- and Microencapsulation for Foods. Hae-Soo Kwak. Microencapsulation and Microspheres for Food Applications. Leonard M. Nanoencapsulation of Food Bioactive Ingredients. Seid Mahdi Jafari. Agnieszka Kaczor. Lipid Oxidation. Amy S. Shahin Roohinejad.
Nanoencapsulation Technologies For The Food And Nutraceutical Industries
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Brewing Yeast and Fermentation. David Quain. Membrane Processing for Dairy Ingredient Separation. Kang Hu. Novel Approaches of Nanotechnology in Food.