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

Part 1 Processes, material characterization, risks and regulation; An overview of the development and applications of nanoscale materials in the food industry; Potential health risks of nanoparticles in foods, beverages and nutraceuticals; Detecting and characterizing nanoparticles in food, beverages and nutraceuticals; Regulatory frameworks for food nanotechnologies; Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale; Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications. Part 2 Applications of nanotechnology in the food, beverage and nutraceutical industries: Improving food sensory and nutritional quality through nanostructure engineering; Nanocapsules as delivery systems in the food, beverage and nutraceutical industries; Association colloids as delivery systems; Fabrication, characterization and properties of food nanoemulsions; Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods; Nanocomposite food and beverage packaging materials; Electrospun fibers: Fabrication, functionalities and potential food industry applications; Milk nanotubes: Technology and potential applications; Nano- and micro-engineered membranes: Principles and applications in the food and beverage industries.

Details

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

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.

Affiliations and Expertise

Rutgers University, USA

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