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.
1. 1. Introduction - p. 217 2. 2. Agricultural Nanotechnology - p. 218 3. 3. Nanomaterials in the Analysis of Agrochemicals - p. 219 4. 4. Nanobiosensor as an Analytical Tool for Agrochemicals - p. 227 5. 5. Nanosensors as Analytical Tools for Agrochemical Analysis - p. 248 6. 6. Degradation of Agrochemicals by Nanoparticles and Nanocomposites - p. 257 7. 7. Nanotechnology for Pest Control and Plant Nutrients - p. 261 8. 8. Nanotoxicity - p. 262 9. 9. Conclusions - p. 263 10. Chapter 10: Nanometals as Promoters of Nutraceutical Quality in Crop Plants - p. 263 11. Chapter 11: Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants - p. 300 12. Chapter 12: Stabilized R-α-Lipoic Acid by Encapsulation Using Cyclodextrins - p. 340 13. Chapter 13: Integrated Process Control for Result-Oriented Process Automation - p. 365 14. Chapter 14: Electrospun Polymeric Nanofibers in Food Packaging - p. 385 15. Chapter 15: Use of Nanoparticles in the Food Industry: Advances and Perspectives - p. 411 16. Index - p. 441
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.
1. 1. Introduction - p. 217 2. 2. Agricultural Nanotechnology - p. 218 3. 3. Nanomaterials in the Analysis of Agrochemicals - p. 219 4. 4. Nanobiosensor as an Analytical Tool for Agrochemicals - p. 227 5. 5. Nanosensors as Analytical Tools for Agrochemical Analysis - p. 248 6. 6. Degradation of Agrochemicals by Nanoparticles and Nanocomposites - p. 257 7. 7. Nanotechnology for Pest Control and Plant Nutrients - p. 261 8. 8. Nanotoxicity - p. 262 9. 9. Conclusions - p. 263 10. Chapter 10: Nanometals as Promoters of Nutraceutical Quality in Crop Plants - p. 263 11. Chapter 11: Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants - p. 300 12. Chapter 12: Stabilized R-α-Lipoic Acid by Encapsulation Using Cyclodextrins - p. 340 13. Chapter 13: Integrated Process Control for Result-Oriented Process Automation - p. 365 14. Chapter 14: Electrospun Polymeric Nanofibers in Food Packaging - p. 385 15. Chapter 15: Use of Nanoparticles in the Food Industry: Advances and Perspectives - p. 411 16. Index - p. 441
