
Nanomaterials for Food Applications
Description
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
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 safetyPart 2. Nanotechnologies for food processing
5. Recent developments in nanofiltration
6. NanocatalystsPart 3: Nanosensors for food quality and safety
7. Nanoparticle-based aptasensors for food contaminant detection
8. Use of nanoparticles as biosensors for food quality assessmentPart 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 functionalityPart 4: Nanotoxicology
12. Methods for nanotechnology risk analysis
13. Current regulatory status of nanotechnologies in food
Product details
- No. of pages: 444
- Language: English
- Copyright: © Elsevier 2018
- Published: November 16, 2018
- Imprint: Elsevier
- eBook ISBN: 9780128141311
- Paperback ISBN: 9780128141304
About the Series Volume Editors
Lopez Rubio Amparo
Affiliations and Expertise
Maria Rovira
Affiliations and Expertise
Marta Sanz
Affiliations and Expertise
Laura Gomez Gomez-Mascaraque
Affiliations and Expertise
Ratings and Reviews
There are currently no reviews for "Nanomaterials for Food Applications"