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Chapter One: Concepts of Nanotechnology
- 1.1. Introduction
- 1.2. Size Matters
- 1.3. Health Concerns and Public Understanding
Chapter Two: Advances in Food Nanotechnology
- 2.1. Overview
- 2.2. Nanotechnology for Encapsulation
- 2.3. Nanotechnology for Food Safety/Security
- 2.4. Nanotechnology in Food Processing
- 2.5. Products, Market, and Social Acceptance
Chapter Three: Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management
- 3.1. Introduction
- 3.2. Nanomaterials/Nanoparticles as Effluent, Wastewater, and Soil Clean-Up Tools
- 3.3. Discussion—Towards Practical Application
Chapter Four: Analysis of Nanomaterials in Food
- 4.1. Introduction
- 4.2. Detection of Nanoparticles
- 4.3. Characterization of Nanomaterials Using Nondestructive Techniques
- 4.4. Characterization of Nanomaterials Using Destructive Techniques
- 4.5. Overview of Recent Methods for the Analysis of Engineered Nanomaterials and Future Trends
Chapter Five: Bioavailability of Nanomaterials and Interaction With Cells
- 5.1. Introduction
- 5.2. The Journey and Biological Exposure of Nanoparticles in Foods
- 5.3. Conclusions
Chapter Six: Microbiological Toxicity of Nanoparticles
- 6.1. Introduction
- 6.2. Nanoparticles Properties and Reactivity
- 6.3. Nanoparticles Applications and the Environment
- 6.4. Engineered Nanoparticles and Toxicity
- 6.5. Challenges in Measuring and Interpreting ENPs Toxic Effect
- 6.6. Conclusions
Chapter Seven: Polymer Nanocomposites for Food Packaging
- 7.1. Introduction
- 7.2. Preparation and Transformation of Polymer Nanocomposites for Food Packaging
- 7.3. Properties of Polymer Nanocomposites for Food Packaging
- 7.4. Characterization and Risk Evaluation
- 7.5. Outlook and Conclusion
Chapter Eight: Coatings and Inks for Food Packaging Including Nanomaterials
- 8.1. Introduction
- 8.2. Types of Coatings/Inks for Food Packaging Including Nanomaterials
- 8.3. Coating/Printing Technologies Used in the Food Packaging Industry
- 8.4. Nanosafety and Nanotoxicology
- 8.5. Future Trends and Challenges
- 8.6. Conclusions
Chapter Nine: Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels
- 9.1. Introduction
- 9.2. Architecture of International Food Regulatory Systems & General Principles Underpinning Them
- 9.3. Labeling
- 9.4. Looking Forward
Chapter Ten: Critical Review of Relevant Recent Patent Applications Related to the Use of Nanotechnology in Food
- 10.1. General Information on Patents and Patent Applications
- 10.2. Patenting in the Field of Nanotechnology and Food Technology
- 10.3. Frames for the Chapter
- 10.4. Database Searches
- 10.5. Review
- 10.6. Discussion and Conclusions
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.
Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.
The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.
With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.
- Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science
- Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists
- Offers a range of insights relevant to different backgrounds
- Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector
Researchers, postgraduate students, food technicians and policymakers working in the fields of biomaterials, food science and biomedical engineering
- No. of pages:
- © Elsevier 2017
- 1st March 2017
- Hardcover ISBN:
- eBook ISBN:
Dr. Rosa Busquets is Lecturer in Analytical and Forensic Chemistry, School of Pharmacy and Chemistry, Kingston University, UK. She is Deputy Editor of papers published in the journal Nanomaterials and the Environment (DeGruyter Open). She has also published papers in several journals, including Food Chemistry, Food Science & Technology, Molecular Nutrition & Food Research, Chemical Research in Toxicology, Journal of Chromatography A, Journal of Chromatography B, Analytical Chimica Acta, Analytical Methods in the area of food chemistry and analytical chemistry, She holds 2 patents in these fields and has written 5 book chapters.
Dr Busquets has worked in nanotechnology from the perspective of food, analytical chemistry, material science and toxicology, has worked in Academia and in the Industry in the Nanotechnology sector.
Lecturer in Analytical and Forensic Chemistry, School of Pharmacy and Chemistry, Kingston University, UK
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