Nanomaterials for Food Applications - 1st Edition - ISBN: 9780128141304, 9780128141311

Nanomaterials for Food Applications

1st Edition

Series Volume Editors: Lopez Rubio Amparo Maria Rovira Marta Sanz Laura Gomez Gomez-Mascaraque
Paperback ISBN: 9780128141304
eBook ISBN: 9780128141311
Imprint: Elsevier
Published Date: 26th November 2018
Page Count: 444
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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
Paperback ISBN:
9780128141304
eBook ISBN:
9780128141311

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