Description

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.

After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.

With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

Key Features

  • Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food
  • Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials
  • Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Readership

Professionals and researchers in biochemistry, food biology, chemistry, and engineering

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: Processes, material characterization, risks and regulation

Chapter 1: An overview of the development and applications of nanoscale materials in the food industry

Abstract:

1.1 Introduction

1.2 Processes for nanomaterial production

1.3 Nano-assembled entities

1.4 Nanoscale materials – their applications in the food industry

1.5 Emerging trends

Chapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticals

Abstract:

2.1 Introduction

2.2 Nanoscale materials

2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals

2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals

2.5 Future trends

2.6 Sources of further information and advice

Chapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticals

Abstract:

3.1 Introduction

3.2 Detecting and characterizing – but what?

3.3 Challenges in detecting and characterizing nanoparticles in food products

3.4 Methods for detection and characterization of nanoparticles in food products

3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals

3.6 Future trends

3.8 Appendix: glossary

Chapter 4: Regulatory frameworks for food nanotechnologies

Abstract:

4.1 Introduction

4.2 Main applications in the food, beverage and healthfood industries

4.3 Regulatory developments in nanotechnologies

4.4 Risk assessment

4.5 Conclusions

Chapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale

Abstract:

5.1 Introduction

5.2 Methods

Details

No. of pages:
480
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9780857095657
Print ISBN:
9781845697396
Print ISBN:
9780081016329

About the editor

Qingrong Huang

Qingrong Huang is Associate Professor in the Department of Food Science at Rutgers University at New Brunswick, USA. He is internationally known for his research into the applications of nanotechnology in the food industry.

Reviews

...contains the most relevant and latest information on nanotechnology in the food, beverage and nutraceutical industries., Croatian Journal of Food Science and Technology
I warmly recommend this book to all academics and researchers turning to nanotechnology, as it searches for innovations that could bring safer, healthier and tastier food products to the public., Croatian Journal of Food Science and Technology