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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

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
A Book

by Syed S. H. Rizvi

  • Publisher : Elsevier
  • Release : 2010-10-28
  • Pages : 694
  • ISBN : 0857090755
  • Language : En, Es, Fr & De
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Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry
Fundamentals and Applications

by Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Ashraf Mahdy Sharoba,Aymen Amine Assadi

  • Publisher : Elsevier
  • Release : 2020-05-04
  • Pages : 500
  • ISBN : 0128199415
  • Language : En, Es, Fr & De
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Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges.

Nanoengineering in the Beverage Industry

Nanoengineering in the Beverage Industry
Volume 20: The Science of Beverages

by Alexandru Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2019-10-10
  • Pages : 490
  • ISBN : 0128172843
  • Language : En, Es, Fr & De
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Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed Presents various approaches for innovation based on scientific advancements in the field of nanotechnology Provides methods and techniques for research analysis using novel technologies across the globe

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
A Book

by Joyce I. Boye

  • Publisher : John Wiley & Sons
  • Release : 2014-12-03
  • Pages : 400
  • ISBN : 1118504976
  • Language : En, Es, Fr & De
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For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Nanomaterials: Synthesis, Characterization, Hazards and Safety

Nanomaterials: Synthesis, Characterization, Hazards and Safety
A Book

by Muhammad Bilal Tahir,Muhammad Sagir,Abdullah M. Asiri

  • Publisher : Elsevier
  • Release : 2021-02-16
  • Pages : 302
  • ISBN : 0128238372
  • Language : En, Es, Fr & De
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Nanomaterials: Synthesis, Characterization, Hazards and Safety explains the fundamental properties of nanomaterials, covering their types and classifications. The book includes methods of preparation and characterization of nanostructured materials. It explains the principles and fundamentals of nanomaterials, with information on both pure and composite-based materials with e nanostructures, outlines the latest developments and advances in nanomaterials, and highlights toxic effects and protection. This book is designed to appeal to a wide readership of academic and industrial researchers, focusing on nanotechnology and nanomaterials, sustainable chemistry, energy conversion and storage, nanotechnology, chemical engineering, environmental protection, optoelectronics, sensors, and surface and interface science. Provides information on major concepts and advances made in the areas of nanomaterials properties and nano safety Identifies the major physiochemical properties of nanomaterials Explores the toxicity of different class of nanomaterials and how they can be used safely

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes
Volume 1 in the Nanoencapsulation in the Food Industry series

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2019-06-14
  • Pages : 668
  • ISBN : 0128156643
  • Language : En, Es, Fr & De
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Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
A Book

by Suvendu Bhattacharya

  • Publisher : John Wiley & Sons
  • Release : 2014-09-26
  • Pages : 744
  • ISBN : 1118406303
  • Language : En, Es, Fr & De
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
A Book

by Nissim Garti,D. Julian McClements

  • Publisher : Elsevier
  • Release : 2012-10-19
  • Pages : 640
  • ISBN : 0857095900
  • Language : En, Es, Fr & De
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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Nanoscience and Nanotechnology in Foods and Beverages

Nanoscience and Nanotechnology in Foods and Beverages
A Book

by Vellaichamy Chelladurai,Digvir S. Jayas

  • Publisher : CRC Press
  • Release : 2018-11-15
  • Pages : 326
  • ISBN : 1498760643
  • Language : En, Es, Fr & De
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Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.

Bio-Nanotechnology

Bio-Nanotechnology
A Revolution in Food, Biomedical and Health Sciences

by Manashi Bagchi,Hiroyoshi Moriyama,Fereidoon Shahidi

  • Publisher : John Wiley & Sons
  • Release : 2012-11-26
  • Pages : 824
  • ISBN : 1118451937
  • Language : En, Es, Fr & De
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Bio-nanotechnology is the key functional technology of the 21stcentury. It is a fusion of biology and nanotechnology based on theprinciples and chemical pathways of living organisms, and refers tothe functional applications of biomolecules in nanotechnology. Itencompasses the study, creation, and illumination of theconnections between structural molecular biology, nutrition andnanotechnology, since the development of techniques ofnanotechnology might be guided by studying the structure andfunction of the natural nano-molecules found in living cells.Biology offers a window into the most sophisticated collection offunctional nanostructures that exists. This book is a comprehensive review of the state of the art inbio-nanotechnology with an emphasis on the diverse applications infood and nutrition sciences, biomedicine, agriculture and otherfields. It describes in detail the currently available methods andcontains numerous references to the primary literature, making thisthe perfect “field guide” for scientists who want toexplore the fascinating world of bio-nanotechnology. Safety issuesregarding these new technologies are examined in detail. The book is divided into nine sections – an introductorysection, plus: Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance innanotechnology Applications in enhancing bioavailability and controllingpathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology The book will be of interest to a diverse range of readers inindustry, research and academia, including biologists, biochemists,food scientists, nutritionists and health professionals.

FAO/WHO Expert Meeting on the Application of Nanotechnologies in the Food and Agriculture Sectors

FAO/WHO Expert Meeting on the Application of Nanotechnologies in the Food and Agriculture Sectors
Potential Food Safety Implications : Meeting Report

by Food and Agriculture Organization of the United Nations,World Health Organization

  • Publisher : World Health Organization
  • Release : 2010
  • Pages : 109
  • ISBN : 9241563931
  • Language : En, Es, Fr & De
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" ... FAO headquarters on 1-5 June 2009 ..."--P. xvii.

HortIdeas

HortIdeas
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Advances in Food Science and Technology

Advances in Food Science and Technology
A Book

by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta

  • Publisher : John Wiley & Sons
  • Release : 2013-03-18
  • Pages : 328
  • ISBN : 1118659120
  • Language : En, Es, Fr & De
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This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

The Ecologist

The Ecologist
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Emulsion-based Systems for Delivery of Food Active Compounds

Emulsion-based Systems for Delivery of Food Active Compounds
Formation, Application, Health and Safety

by Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen

  • Publisher : John Wiley & Sons
  • Release : 2018-06-18
  • Pages : 312
  • ISBN : 1119247144
  • Language : En, Es, Fr & De
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A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Nanoparticle- and Microparticle-based Delivery Systems

Nanoparticle- and Microparticle-based Delivery Systems
Encapsulation, Protection and Release of Active Compounds

by David Julian McClements

  • Publisher : CRC Press
  • Release : 2014-08-12
  • Pages : 572
  • ISBN : 1482233150
  • Language : En, Es, Fr & De
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Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.

Nutrients in Beverages

Nutrients in Beverages
Volume 12: The Science of Beverages

by Alexandru Grumezescu,Alina-Maria Holban

  • Publisher : Academic Press
  • Release : 2019-06-07
  • Pages : 656
  • ISBN : 0128169257
  • Language : En, Es, Fr & De
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Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry. Includes information on the health impact of various nutrients Discusses nutrients in beverages as a potential delivery system for nutraceuticals Presents research example detection techniques to assist in identifying nutrient types and functionalities

Food Australia

Food Australia
Official Journal of CAFTA and AIFST.

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Advertising Red Books

The Advertising Red Books
Advertiser, business classifications

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2010
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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