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Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
Applications and Approaches

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2020-06-17
  • Pages : 774
  • ISBN : 012816042X
  • Language : En, Es, Fr & De
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Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2018-01-20
  • Pages : 484
  • ISBN : 0128114932
  • Language : En, Es, Fr & De
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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. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Handbook of Nanotechnology Applications

Handbook of Nanotechnology Applications
Environment, Energy, Agriculture and Medicine

by Kajornsak Faungnawakij,Woei Jye Lau,Uracha Rungsardthong Ruktanonchai,Kuakoon Piyachomkwan

  • Publisher : Elsevier
  • Release : 2020-10-22
  • Pages : 796
  • ISBN : 0128215097
  • Language : En, Es, Fr & De
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Handbook of Nanotechnology Applications: Environment, Energy, Agriculture and Medicine presents a comprehensive overview on recent developments and prospects surrounding nanotechnology use in water/wastewater separation and purification, energy storage and conversion, agricultural and food process, and effective diagnoses and treatments in medical fields. The book includes detailed overviews of nanotechnology, including nanofiltration membrane for water/wastewater treatment, nanomedicine and nanosensor development for medical implementation, advanced nanomaterials of different structural dimensions (0D, 1D, 2D and 3D) for energy applications, as well as food and agricultural utilization. Other sections discuss the challenges of lab-based research transitioning towards practical industrial use. Helps scientists and researchers quickly learn and understand the key role of nanotechnology in important industrial applications Takes an interdisciplinary approach, demonstrating how nanotechnology is being used in a wide range of industry sectors Outlines the role nanotechnology plays in creating safer, cheaper and more energy-efficient projects and devices

Handbook of Nanomaterials for Industrial Applications

Handbook of Nanomaterials for Industrial Applications
A Book

by Chaudhery Mustansar Hussain

  • Publisher : Elsevier
  • Release : 2018-07-19
  • Pages : 1142
  • ISBN : 012813352X
  • Language : En, Es, Fr & De
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Handbook of Nanomaterials for Industrial Applications explores the use of novel nanomaterials in the industrial arena. The book covers nanomaterials and the techniques that can play vital roles in many industrial procedures, such as increasing sensitivity, magnifying precision and improving production limits. In addition, the book stresses that these approaches tend to provide green, sustainable solutions for industrial developments. Finally, the legal, economical and toxicity aspects of nanomaterials are covered in detail, making this is a comprehensive, important resource for anyone wanting to learn more about how nanomaterials are changing the way we create products in modern industry. Demonstrates how cutting-edge developments in nanomaterials translate into real-world innovations in a range of industry sectors Explores how using nanomaterials can help engineers to create innovative consumer products Discusses the legal, economical and toxicity issues arising from the industrial applications of nanomaterials

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
A Book

by Y. H. Hui,Frank Sherkat

  • Publisher : CRC Press
  • Release : 2005-12-19
  • Pages : 3632
  • ISBN : 146650787X
  • Language : En, Es, Fr & De
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Food Nanotechnology

Food Nanotechnology
Principles and Applications

by C. Anandharamakrishnan,S. Parthasarathi

  • Publisher : CRC Press
  • Release : 2019-01-22
  • Pages : 438
  • ISBN : 1498767184
  • Language : En, Es, Fr & De
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Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

Food Applications of Nanotechnology

Food Applications of Nanotechnology
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2019-06-15
  • Pages : 230
  • ISBN : 9780128160732
  • Language : En, Es, Fr & De
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Food Applications of Nanotechnology, Volume 88 consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more. Contains contributions from experts in the areas of food nano-science and technology Provides extensive citation of references to cover up-to-date and background literature Covers past, present and future aspects of food nano science and technology

Handbook of Food Chemistry

Handbook of Food Chemistry
A Book

by Peter Chi Keung Cheung,Bhavbhuti M. Mehta

  • Publisher : Springer
  • Release : 2015-10-19
  • Pages : 1200
  • ISBN : 9783642366048
  • Language : En, Es, Fr & De
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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

The ELSI Handbook of Nanotechnology

The ELSI Handbook of Nanotechnology
Risk, Safety, ELSI and Commercialization

by Chaudhery Mustansar Hussain

  • Publisher : John Wiley & Sons
  • Release : 2020-03-31
  • Pages : 480
  • ISBN : 1119592968
  • Language : En, Es, Fr & De
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This Handbook focuses on the recent advancements in Safety, Risk, Ethical Society and Legal Implications (ESLI) as well as its commercialization of nanotechnology, such as manufacturing. Nano is moving out of its relaxation phase of scientific route, and as new products go to market, organizations all over the world, as well as the general public, are discussing the environmental and health issues associated with nanotechnology. Nongovernmental science organizations have long since reacted; however, now the social sciences have begun to study the cultural portent of nanotechnology. Societal concerns and their newly constructed concepts, show nanoscience interconnected with the economy, ecology, health, and governance. This handbook addresses these new challenges and is divided into 7 sections: Nanomaterials and the Environment; Life Cycle Environmental Implications of Nanomanufacturing; Bioavailability and Toxicity of Manufactured Nanoparticles in Terrestrial Environments; Occupational Health Hazards of Nanoparticles; Ethical Issues in Nanotechnology; Commercialization of Nanotechnology; Legalization of Nanotechnology.

Handbook of Food Engineering, Second Edition

Handbook of Food Engineering, Second Edition
A Book

by Dennis R. Heldman,Daryl B. Lund,Christina Sabliov

  • Publisher : CRC Press
  • Release : 2006-11-06
  • Pages : 1040
  • ISBN : 1420014374
  • Language : En, Es, Fr & De
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As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.

Encapsulations

Encapsulations
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-09-08
  • Pages : 924
  • ISBN : 0128043784
  • Language : En, Es, Fr & De
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Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Nanotechnology in the Food, Beverage and Nutraceutical Industries
A Book

by Qingrong Huang

  • Publisher : Elsevier
  • Release : 2012-04-19
  • Pages : 480
  • ISBN : 085709565X
  • Language : En, Es, Fr & De
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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. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

21st Century Nanoscience – A Handbook

21st Century Nanoscience – A Handbook
Nanophysics Sourcebook (Volume One)

by Klaus D. Sattler

  • Publisher : CRC Press
  • Release : 2019-11-21
  • Pages : 360
  • ISBN : 1000497429
  • Language : En, Es, Fr & De
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This up-to-date reference is the most comprehensive summary of the field of nanoscience and its applications. It begins with fundamental properties at the nanoscale and then goes well beyond into the practical aspects of the design, synthesis, and use of nanomaterials in various industries. It emphasizes the vast strides made in the field over the past decade – the chapters focus on new, promising directions as well as emerging theoretical and experimental methods. The contents incorporate experimental data and graphs where appropriate, as well as supporting tables and figures with a tutorial approach.

NanoNutraceuticals

NanoNutraceuticals
A Book

by Bhupinder Singh

  • Publisher : CRC Press
  • Release : 2018-10-03
  • Pages : 306
  • ISBN : 1351138928
  • Language : En, Es, Fr & De
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This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications.

Handbook of Polymer Nanocomposites for Industrial Applications

Handbook of Polymer Nanocomposites for Industrial Applications
A Book

by Chaudhery Mustansar Hussain

  • Publisher : Elsevier
  • Release : 2020-10-29
  • Pages : 782
  • ISBN : 0128226692
  • Language : En, Es, Fr & De
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Handbook of Polymer Nanocomposites for Industrial Applications summarizes the properties of polymer nanocomposites, discusses their industrial scale fabrication methods, and presents their applications for various industrial sectors at both experimental and theoretical models scales. The book also addresses existing challenges for the use of polymer nanocomposites in major industrial sectors. Overall, the aim of this book is to summarize the recent advancements in the use of PNCs in a variety of industry sectors. Particular attention is paid to those approaches that enable green and sustainable industrial developments. The legal, economical and toxicity aspects of polymer nanocomposite are also presented in detail. Comprehensively explores how polymer nanocomposites are being used to create more efficient products and devices in a variety of industry sectors Explores the environmental, legal, health and safety issues of using polymer nanocomposites in an industrial context Develops a roadmap to the wider commercial utilization of polymer nanocomposites Emphasizes the use of polymer nanocomposites in green and sustainable technologies

Springer Handbook of Nanotechnology

Springer Handbook of Nanotechnology
A Book

by Bharat Bhushan

  • Publisher : Springer Science & Business Media
  • Release : 2004-01-19
  • Pages : 1222
  • ISBN : 3540012184
  • Language : En, Es, Fr & De
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This major work has established itself as the definitive reference in the nanoscience and nanotechnology area in one volume. In presents nanostructures, micro/nanofabrication, and micro/nanodevices. Special emphasis is on scanning probe microscopy, nanotribology and nanomechanics, molecularly thick films, industrial applications and microdevice reliability, and on social aspects. Reflecting further developments, the new edition has grown from six to eight parts. The latest information is added to fields such as bionanotechnology, nanorobotics, and NEMS/MEMS reliability. This classic reference book is orchestrated by a highly experienced editor and written by a team of distinguished experts for those learning about the field of nanotechnology.

The ELSI Handbook of Nanotechnology

The ELSI Handbook of Nanotechnology
Risk, Safety, ELSI and Commercialization

by Chaudhery Mustansar Hussain

  • Publisher : John Wiley & Sons
  • Release : 2020-03-31
  • Pages : 480
  • ISBN : 1119592968
  • Language : En, Es, Fr & De
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This Handbook focuses on the recent advancements in Safety, Risk, Ethical Society and Legal Implications (ESLI) as well as its commercialization of nanotechnology, such as manufacturing. Nano is moving out of its relaxation phase of scientific route, and as new products go to market, organizations all over the world, as well as the general public, are discussing the environmental and health issues associated with nanotechnology. Nongovernmental science organizations have long since reacted; however, now the social sciences have begun to study the cultural portent of nanotechnology. Societal concerns and their newly constructed concepts, show nanoscience interconnected with the economy, ecology, health, and governance. This handbook addresses these new challenges and is divided into 7 sections: Nanomaterials and the Environment; Life Cycle Environmental Implications of Nanomanufacturing; Bioavailability and Toxicity of Manufactured Nanoparticles in Terrestrial Environments; Occupational Health Hazards of Nanoparticles; Ethical Issues in Nanotechnology; Commercialization of Nanotechnology; Legalization of Nanotechnology.

Nanotechnology: Applications in Energy, Drug and Food

Nanotechnology: Applications in Energy, Drug and Food
A Book

by Shafiquzzaman Siddiquee,Gan Jet Hong Melvin,Md. Mizanur Rahman

  • Publisher : Springer
  • Release : 2019-01-16
  • Pages : 439
  • ISBN : 3319996029
  • Language : En, Es, Fr & De
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Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range of size, shapes and chemical compositions. Nanomaterials are normally powders composed of nanoparticles which exhibit properties that are different from powders. Nanotechnology is the engineering of functional systems at the molecular scale with their wide applications in energy sector, including -but not limited to- energy resources, energy conversion, energy storage, and energy usage; drug delivery systems including- safety concerns, perspective, challenges, target therapeutics for cancer, neurodegenerative diseases and other human diseases, nanomaterials based tissue engineering; and food sectors including to- food safety and quality, opportunities, challenges, nanomaterials based enhancing food packing, and determination of foodborne pathogens, agro and marine food, analysis of market, regulations and future prospects. The utilization of nanotechnology in the energy field will be emphasized and highlighted, in accordance to their prominent and high impact in this particular field. Recent trends and significant benefits of nanotechnology in the energy field will be revealed to the readers, and their promising advanced applications will be discussed. The current drug discovery paradigm constantly needs to improve, enhance efficiency and reduce time to the market on the basis of designing new drug discovery, drug delivery and pharmaceutical manufacturing. In this book will be highlighted nanotechnology based drug delivery is an important aspect of medicine, as more potent and specific drugs that are particularly discussed the understanding of disease pathways. Several biomaterials can be applied to small-molecule drugs as controlled release reservoirs for drug delivery and provide new insights into disease processes, thus understanding the mechanisms of action of drugs. Applications of food nanotechnology are an area of emerging interest for the food industry, for the reason, in this book will be given more priority to discuss the uses of nanomaterials for food packing, food safety and quality, and to remove the contaminated or spoiled by foodborne pathogens. And also nanotechnology based food products will be discussed how making them tastier, healthier, and more nutritious such as vitamins, to reduce fat content, and to ensure they do not degrade during a product’s shelf life. Nanotechnology is basically the uses of nanomaterials, devices and systems through the control of matter on the nanometer scale. Multidisciplinary studies are required the technology for discovery and moving so fast from concept to the reality. Nanotechnology always not only provided more benefits in energy, drugs and food products but also provided significantly benefits around multidisciplinary field applications.

Food Preservation

Food Preservation
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-08-31
  • Pages : 792
  • ISBN : 0128043741
  • Language : En, Es, Fr & De
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Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Food Processing Handbook

Food Processing Handbook
A Book

by James G. Brennan,Alistair S. Grandison

  • Publisher : John Wiley & Sons
  • Release : 2012-05-07
  • Pages : 826
  • ISBN : 3527634371
  • Language : En, Es, Fr & De
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006