Nanomaterials for Food Applications

Erscheinungsjahr 2018
ISBN: 978-0-12-814130-4
Verlag: William Andrew Publishing

Buch, Englisch, 444 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 950 g

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered.

Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations.

Zielgruppe

<p>Biomaterials scientists and food scientists</p>

Autoren/Hrsg.

Weitere Mitwirkende

Amparo, Lopez Rubio

Rovira, Maria José Fabra

Sanz, Marta Martínez

Gomez-Mascaraque, Laura G.

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde

Inhaltsverzeichnis

1. Introductory chapter describing the content and organization of the book

Part 1. Nanoingredients 2. Nanoformulation for increased bioavailability of food ingredients 3. Nanoencapsulation: techniques and latest developments in the food area 4. Nanoparticles for improved food safety

Part 2. Nanotechnologies for food processing 5. Recent developments in nanofiltration 6. Nanocatalysts

Part 3: Nanosensors for food quality and safety 7. Nanoparticle-based aptasensors for food contaminant detection 8. Use of nanoparticles as biosensors for food quality assessment

Part 4: Nanotechnologies for food packaging and biopackaging 9. Improving polymer and biopolymer performance through the use of nanofillers 10. Nanotechnologies for active and intelligent packaging 11. Bioactive packaging: combining nanotechnologies with packaging for improved food functionality

Part 4: Nanotoxicology 12. Methods for nanotechnology risk analysis 13. Current regulatory status of nanotechnologies in food

Über Autor(innen)

Gomez-Mascaraque, Laura G.
Laura Gómez Gómez-Mascaraque is a research officer at Teagasc Food Research Center, Ireland. She eaned her Ph.D. in Food Science from Universitat Politecnica de Valencia, Spain in 2017. Her research focuses on the characterization of nano and microstructured food matrices and ingredients by microscopy, spectroscopy and scattering techniques as well as mircoencapsulation of bioactive food ingrediants.

Rovira, Maria José Fabra
Maria José Fabra Rovira is a Ramón y Cajal fellow at the Food Quality and Preservation Department at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain).Her research focuses on the development of highly functional biopolymers using nanotechnology.

Amparo, Lopez Rubio
Amparo Lopez Rubio is permanent research scientist and project leader within the Novel Materials and Nanotechnology Group of the IATA-CSIC, Spain. She has published over thirty-five papers in peer-reviewed international journals on the subjects of food technology, nanotechnology, packaging and biopackaging.

Sanz, Marta Martínez
Marta Martínez Sanz is a Juan de la Cierva fellow at the Food Quality and Preservation Department at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). Her research focuses on the production and characterisation of polysaccharides extracted from renewable resources such as food and agriculture derived wastes and marine resources.