Anandharamakrishnan / Parthasarathi Food Nanotechnology

Principles and Applications
1. Auflage 2017
ISBN: 978-1-4987-6718-7
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 454 Seiten

Reihe: Contemporary Food Engineering

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. This book explains the fundamental principles of nanotechnology and includes a number of case studies of the major techniques successfully employed by the food industry. This book clearly discusses the four major areas in food nanotechnology: fabrication of nanofood particles and its delivery, packaging and diagnostics, characterization methods of nanoparticles and regulatory issues in application of nanotechnology in food.

Autoren/Hrsg.

Anandharamakrishnan, C.

Parthasarathi, S.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part I: Perspectives. Introduction. Fundamentals of Nanotechnology. Part II: Fabrication of Nanoparticles and Delivery of Bioactives. Protein and Polysaccharides-based Nanoparticles. Fabrication Methods. Nanoemulsions: Preparation, Stability and Application in Food. Electrospraying/Spinning Technique: Fabrication and Its Potential Application. Nanodelivery System for Food Bioactives. Stability and Viability of Food Nanoparticles. Biological Fate of Nanoparticles. Part III: Packaging and Food Diagnostics. Nanocomposites for Food packaging. Nanotechnology Application in Food Quality Assurance. Biosensor for Food Component Analysis. Part IV: Characteristics and Physical Properties of Food Nanoparticles. Characteristics and Behavior of Nanoparticles/Nanofluids. Characterization Methods for Nanoparticles. Toxicology of Nanoparticles. Ethical and Regulatory Issues in Applications of Nanotechnology in Food.

Über Autor(innen)

C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his Doctoral degree in Chemical Engineering (2004-2008) from Loughborough University, United Kingdom. For his doctoral thesis, he has worked on the Experimental and Computational Fluid Dynamics studies on spray-freeze-drying and spray drying of proteins. He has published more than 50 articles in peer reviewed international journals, 9 National and International patents, 3 books and 6 book chapters. He has expertise in the fields of micro and nanoencapsulation of food bioactive compounds by spray drying and electrospraying/electrospinning techniques and computational modeling of bread baking, spray drying and spray-freeze-drying. He is an editor of Journal of Food Science and Technology.S. Parthasarathi is presently Research Fellow in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his Master of Technology in Chemical Engineering from Anna University, Chennai. His research interest includes nano and microencapsulation of food bioactive compounds for the protection and controlled delivery of bioactives and investigating the biological fate and the influence of food nanoparticle on invivo bioavailability.