Nanomaterials for Food Applications
1st Edition
Table of Contents
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
Description
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.
Key Features
- Demonstrates how nanotechnology can improve food quality and safety
- Shows how nanotechnology is used to create more effective food processing techniques
- Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly
Readership
Biomaterials scientists and food scientists
Details
- No. of pages:
- 444
- Language:
- English
- Copyright:
- © Elsevier 2019
- Published:
- 26th November 2018
- Imprint:
- Elsevier
- eBook ISBN:
- 9780128141311
- Paperback ISBN:
- 9780128141304
Ratings and Reviews
About the Series Volume Editors
Lopez Rubio Amparo Series Volume Editor
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.
Affiliations and Expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
Maria Rovira Series Volume Editor
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.
Affiliations and Expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
Marta Sanz Series Volume Editor
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.
Affiliations and Expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
Laura Gomez Gomez-Mascaraque Series Volume Editor
Laura Gómez Gómez-Mascaraque is a researcher at the Institute of Agrochemistry and Food Technology – Spanish National Research Council (IATA-CSIC), Spain. Her research focuses on the development of edible, biopolymer-based microencapsulation structures.
Affiliations and Expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain