
Nanotechnology Applications in Food
Flavor, Stability, Nutrition and Safety
Description
Key Features
- Includes how nanobiosensors are useful for the detection of foodborne pathogens
- Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging
- Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems
- Identifies practical applications of nanoscience for use in industry today
Readership
Professionals, Researchers, academic staff and students across all of food science
Table of Contents
Chapter 1. A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation
- 1. Introduction
- 2. Importance of Flavors in the Food Industry and in the Global Market
- 3. Encapsulation in the Food Industry
- 4. Encapsulation of Flavors
- 5. Conclusions
Chapter 2. Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches
- 1. Introduction
- 2. Commonly Used Bioactive Food Ingredient
- 3. Bioactive Food Ingredient and Nanotechnology
- 4. Potential Advantages of Nanotechnology for Delivery of Bioactive Food Ingredient
- 5. Different Nanocarriers for Delivery of Bioactive Food Ingredient
- 6. Preparation Techniques of Bioactive Food Ingredient Into Nanocarriers
- 7. Release Mechanism of Bioactive Compound Form Nanocarriers
- 8. Potential Bioavailability Enhancement of Bioactive Compounds
- 9. Regulations and Safety for Nanotechnology in Delivery of Bioactive Food Ingredient
- 10. Conclusions
Chapter 3. Scope of Nanotechnology in Nutraceuticals
- 1. Introduction
- 2. Nutraceuticals
- 3. Commonly Used Nanoformulations for the Delivery of Nutraceuticals or Making Nanocarriers
- 4. Characterization of Nano-Nutraceuticals
- 5. Bioavailability
- 6. Nutraceutical-Based Nanocarrier and Applications
- 7. Disadvantages
- 8. Conclusions
Chapter 4. Strategic Design of Delivery Systems for Nutraceuticals
- 1. Introduction
- 2. Nutraceuticals
- 3. Design of Delivery Vehicles for Nutraceuticals
- 4. Conclusions
Chapter 5. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
- 1. Introduction
- 2. Components and Formation of Nanoemulsions
- 3. Emulsifiers and Their Roles in Emulsification
- 4. Stability of Nanoemulsions
- 5. Applications of Nanoemulsions in Food Industries
- 6. Conclusions
Chapter 6. Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy
- 1. Introduction
- 2. Nanotechnology
- 3. Nutraceuticals/Phytonutrients
- 4. Nanoparticulate Delivery Systems for Nutraceuticals
- 5. Nanoemulsions for Enhancing Efficacy of Nutraceuticals/Phytonutrients
- 6. Conclusions
Chapter 7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector
- 1. Introduction
- 2. Composition of Nanoemulsion
- 3. Formation of Nanoemulsion
- 4. Synthesis Methods of Nanoemulsions
- 5. Properties of Nanoemulsions
- 6. Characterization Techniques for Nanoemulsions
- 7. Application of Nanoemulsions in Food Industries
- 8. Nanoemulsion-Based Encapsulation and Delivery Systems
- 9. Nanoemulsion-Based Coatings/Films
- 10. Antimicrobial Nanoemulsions
- 11. Toxicology and Risk Assessment
- 12. Conclusions
Chapter 8. Polyhydroxyalkanoates in the Food Packaging Industry
- 1. Introduction
- 2. Biosynthesis of PHAs
- 3. Commercial Growth of PHAs
- 4. Properties of PHAs
- 5. PHA Blends/Composites
- 6. PHA Nanocomposites
- 7. PHAs for Paper Coating
- 8. PHA-Based Multilayer Films
- 9. PHA-Based Active Food Packaging
- 10. Examples of PHA Uses in Food Packaging
- 11. Conclusions
- 12. Future Prospects
Chapter 9. Nano-delivery Systems for Nutraceutical Application
- 1. Introduction
- 2. Bioactive Food Components for Encapsulation
- 3. Strategy for Enhancing Oral Bioavailability of Nutraceutical
- 4. Engineered Nanoparticle-Based Delivery System
- 5. Evaluating Oral Bioavailability of Nutraceutical
- 6. Conclusions
Chapter 10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products
- 1. Introduction
- 2. Effects of Food Matrix Components on Bioavailability
- 3. Bioavailability and Food Quality
- 4. Biological Fate and Toxicity Concerns
- 5. Conclusions
Chapter 11. Nanoantimicrobials in Food Industry
- 1. Introduction
- 2. Nanoantimicrobial Agents
- 3. Food Antimicrobial Nanocarriers
- 4. Application of Nanoantimicrobials in Foods
- 5. Conclusions
Chapter 12. Nanotechnology in Microbial Food Safety
- 1. Introduction
- 2. Nanotechnology Applications in Safe Food Processing
- 3. Applications of Nanotechnology in Food Packaging
- 4. Use of Nanotechnology and Nanosensors to Detect Food Borne Pathogens
- 5. Safety Issues of Nanotechnology
- 6. Conclusions
Chapter 13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases
- 1. Introduction
- 2. Food Pathogens
- 3. Sectors Demanding Food Pathogen Detection and Control
- 4. Different Methods of Food Pathogen Detection
- 5. Advanced Molecular Techniques for Food Pathogen Detection
- 6. Biosensors
- 7. Commercialization of Biosensors
- 8. Future Perspectives
- 9. Conclusions
Chapter 14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices
- 1. Introduction
- 2. The Current Status of Nanotechnology in the World
- 3. Nanotechnology Applications in the World
- 4. Intelligent Systems in the Food Packaging Industry: Security/Anticounterfeiting Devices and Contaminant Sensors
- 5. Conclusions
Chapter 15. Nanosensors for the Detection of Food Contaminants
- 1. Introduction
- 2. Contaminants in Food
- 3. Naturally Occurring Toxicants
- 4. Foodborne Pathogenic Bacteria
- 5. Improper Use of Agrochemicals
- 6. Industrial and Environmental Pollutants
- 7. Food Additives Over Permitted Levels
- 8. Emerging Chemical Hazards
- 9. Conclusions
Chapter 16. Nano Devices for Contaminant Detection
- 1. Introduction
- 2. Contaminants in Food Industry
- 3. Sensors and Sensing
- 4. Applications of Nanotechnology in Contaminant Sensors for Food Industry
- 5. Examples of Sensors for Contaminant Detection
- 6. Future Prospects
Chapter 17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
- 1. Introduction
- 2. Case Study
- 3. Conclusions
Chapter 18. Bionanocomposites for Food Packaging Applications
- 1. Introduction
- 2. Bionanocomposites
- 3. Mechanical and Barrier Properties
- 4. Biodegradation
- 5. Antimicrobial Properties
- 6. Food Packaging Application
- 7. Safety Consideration
- 8. Conclusion
Chapter 19. Plant Stress Signaling Through Corresponding Nanobiotechnology
- 1. Introduction
- 2. Two Technologies: Common Objectives
- 3. Genomic Technology in Elucidation of plant Stress Adaptation
- 4. Nanoparticles in Potential Candidate Genes Targeting and Regulation
- 5. Conclusions and Outlook
Product details
- No. of pages: 416
- Language: English
- Copyright: © Academic Press 2017
- Published: February 22, 2017
- Imprint: Academic Press
- Paperback ISBN: 9780128119426
- eBook ISBN: 9780128119433
About the Editors
Alexandru Grumezescu

Affiliations and Expertise
Alexandra Oprea
Affiliations and Expertise
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