Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.
The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.
1. 1. Introduction - p. 107 2. 2. Nanotechnology - p. 107 3. 3. Nutraceuticals/Phytonutrients - p. 109 4. 4. Nanoparticulate Delivery Systems for Nutraceuticals - p. 110 5. 5. Nanoemulsions for Enhancing Efficacy of Nutraceuticals/Phytonutrients - p. 114 6. 6. Conclusions - p. 120 7. Chapter 7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector - p. 129 8. 1. Introduction - p. 129 9. 2. Composition of Nanoemulsion - p. 130 10. 3. Formation of Nanoemulsion - p. 132 11. 4. Synthesis Methods of Nanoemulsions - p. 133 12. 5. Properties of Nanoemulsions - p. 137 13. 6. Characterization Techniques for Nanoemulsions - p. 138 14. 7. Application of Nanoemulsions in Food Industries - p. 140 15. 8. Nanoemulsion-Based Encapsulation and Delivery Systems - p. 141 16. 9. Nanoemulsion-Based Coatings/Films - p. 143 17. 10. Antimicrobial Nanoemulsions - p. 144 18. 11. Toxicology and Risk Assessment - p. 144 19. 12. Conclusions - p. 146 20. Chapter 8. Polyhydroxyalkanoates in the Food Packaging Industry - p. 153 21. Chapter 9. Nano-delivery Systems for Nutraceutical Application - p. 179 22. Chapter 10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products - p. 203 23. Chapter 11. Nanoantimicrobials in Food Industry - p. 223 24. Chapter 12. Nanotechnology in Microbial Food Safety - p. 245 25. Chapter 13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases - p. 267 26. Chapter 14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices - p. 287 27. Chapter 15. Nanosensors for the Detection of Food Contaminants - p. 307 28. 1. Introduction - p. 307 29. 2. Contaminants in Food - p. 308 30. 3. Naturally Occurring Toxicants - p. 309 31. 4. Foodborne Pathogenic Bacteria - p. 313 32. 5. Improper Use of Agrochemicals - p. 314 33. 6. Industrial and Environmental Pollutants - p. 317 34. 7. Food Additives Over Permitted Levels - p. 320 35. 8. Emerging Chemical Hazards - p. 322 36. 9. Conclusions - p. 326 37. Chapter 16. Nano Devices for Contaminant Detection - p. 335 38. Chapter 17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions - p. 345 39. Chapter 18. Bionanocomposites for Food Packaging Applications - p. 363 40. Chapter 19. Plant Stress Signaling Through Corresponding Nanobiotechnology - p. 381 41. Index - p. 393
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.
The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.
1. 1. Introduction - p. 107 2. 2. Nanotechnology - p. 107 3. 3. Nutraceuticals/Phytonutrients - p. 109 4. 4. Nanoparticulate Delivery Systems for Nutraceuticals - p. 110 5. 5. Nanoemulsions for Enhancing Efficacy of Nutraceuticals/Phytonutrients - p. 114 6. 6. Conclusions - p. 120 7. Chapter 7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector - p. 129 8. 1. Introduction - p. 129 9. 2. Composition of Nanoemulsion - p. 130 10. 3. Formation of Nanoemulsion - p. 132 11. 4. Synthesis Methods of Nanoemulsions - p. 133 12. 5. Properties of Nanoemulsions - p. 137 13. 6. Characterization Techniques for Nanoemulsions - p. 138 14. 7. Application of Nanoemulsions in Food Industries - p. 140 15. 8. Nanoemulsion-Based Encapsulation and Delivery Systems - p. 141 16. 9. Nanoemulsion-Based Coatings/Films - p. 143 17. 10. Antimicrobial Nanoemulsions - p. 144 18. 11. Toxicology and Risk Assessment - p. 144 19. 12. Conclusions - p. 146 20. Chapter 8. Polyhydroxyalkanoates in the Food Packaging Industry - p. 153 21. Chapter 9. Nano-delivery Systems for Nutraceutical Application - p. 179 22. Chapter 10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products - p. 203 23. Chapter 11. Nanoantimicrobials in Food Industry - p. 223 24. Chapter 12. Nanotechnology in Microbial Food Safety - p. 245 25. Chapter 13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases - p. 267 26. Chapter 14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices - p. 287 27. Chapter 15. Nanosensors for the Detection of Food Contaminants - p. 307 28. 1. Introduction - p. 307 29. 2. Contaminants in Food - p. 308 30. 3. Naturally Occurring Toxicants - p. 309 31. 4. Foodborne Pathogenic Bacteria - p. 313 32. 5. Improper Use of Agrochemicals - p. 314 33. 6. Industrial and Environmental Pollutants - p. 317 34. 7. Food Additives Over Permitted Levels - p. 320 35. 8. Emerging Chemical Hazards - p. 322 36. 9. Conclusions - p. 326 37. Chapter 16. Nano Devices for Contaminant Detection - p. 335 38. Chapter 17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions - p. 345 39. Chapter 18. Bionanocomposites for Food Packaging Applications - p. 363 40. Chapter 19. Plant Stress Signaling Through Corresponding Nanobiotechnology - p. 381 41. Index - p. 393
