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PART 1: NANOMATERIALS IN WATER TREATMENT
1. Nanomaterials in ground water treatments
2. Nanomaterials in waste water treatments
3. Nanosensors for water quality control
4. Nanostructure membranes for water treatments
5. Fouling-resistant RO membranes using nanomaterials
6. Water treatment by absorption on nanoparticles (nano-adsorbents)
7. Immobilization of nanoparticles in filtration membrane structures
PART 2: SMART NANOCAPSULES/NANOCARRIERS IN DRINKS
8. CO2 loaded nanocarriers for drinks
9. Aromas and flavours loaded nanocarriers for drinks
10. Dyes loaded nanocarriers for drinks
11. Alcohols loaded nanocarriers for drinks
12. Future trends
PART 3: APPLICATIONS OF NANOTECHNOLOGY FOR HYGIENE OF DRINKS
13. Nanosensors for quality and safety analysis of drinks
14. Nanodevices for detection of pathogens in milk
15. Nano devices for detection of corkage in wine
16. Application of antibiotic nanoparticles in beverage industry
17. Nano-filtration/nano-membranes in beverage industry
18. Corrosion resistance of orthodontic wires in presence of beverages at the nanoscale
19. Future scopes
PART 4: APPLICATIONS OF NANOTECHNOLOGY FOR PACKAGING OF DRINKS
20. Active nano-enabled packaging: An introduction
21. Polymer nanocomposites for drink bottles
22. Nanocoatings for whisky and rum casks (for reducing the natural wastage)
23. Biodegradable nanomaterials for drink packaging
24. Future perspectives
Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products.
As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges.
- Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages
- Outlines major nanoencapsulation techniques for use in a variety of beverage types
- Discusses the major challenges of using nanomaterials in both beverages and beverage packaging
Materials Scientists; Food Scientists; Biomedical Scientists; Environmental Scientists
- No. of pages:
- © Elsevier 2020
- 24th April 2020
- Paperback ISBN:
- eBook ISBN:
Abdeltif Amrane is a Professor of Chemistry at the Chemistry Department of the Technological Institute at the University of Rennes, France. His research focuses on water, soil, and air remediation, and fermentation and biological treatment processes.
Professor of Chemistry, Chemistry Department of the Technological Institute, University of Rennes, Rennes, France
Susai Rajendran is Research Director, Professor of Chemistry St. Antony’s College of Arts and Sciences For Women, India. His research is in the field of corrosion science and engineering, nanotechnology, applications of nanomaterials in corrosion protection study, and environmental studies.
Research Director, Professor of Chemistry St. Antony’s College of Arts and Sciences For Women, India
Tuan Anh Nguyen is Head of the Microanalysis Department, Institute for Tropical Technology, Vietnam Academy of Science and Technology, Vietnam. His research focuses on advanced nanomaterials, and nanotechnology for corrosion and materials integrity in transportation systems.
Head, Microanalysis Department, Institute for Tropical Technology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Aymen Amine Assadi is an Associate Professor of Chemical Engineering at the ENSCR—École Nationale Supérieure de Chimie de Rennes, University of Rennes, France. His research focuses on the modeling and simulations for water and air treatment with POA, Plasma and photocatalytic reactor, aerodynamics, mass and heat transfer, and chemical reactions.
Associate Professor of Chemical Engineering, ENSCR-Ecole Nationale Superieure de Chimie de Rennes, University of Rennes, Rennes, France
Ashraf Mahdy Sharoba is Professor at the Department of Food Technology, Faculty of Agriculture, Benha University, Egypt. His research focuses on food and juice microbiology.
Department of Food Technology, Faculty of Agriculture, Benha University, Egypt
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