Nanotechnology Applications in Food
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Nanotechnology Applications in Food : Flavor, Stability, Nutrition and Safety

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Description

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.show more

Product details

  • Paperback | 416 pages
  • 191 x 235 x 21.59mm | 1,160g
  • Elsevier Science Publishing Co Inc
  • Academic Press Inc
  • San Diego, United States
  • English
  • 012811942X
  • 9780128119426

About Alexandru Grumezescu

Dr. Alexandru Mihai Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biostructures, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, Biomaterials and Tissue Engineering Bulletin, and Journal of Food Bioengineering and Nanoprocessing. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 8 co-authored books and 21 edited books. He has developed two new research directions related to bio-applications of metal oxide nanoparticles: (i) functional metal oxide nanostructures to improve the delivery of antimicrobials in active form with a high efficiency against Gram-positive and Gram-negative bacteria; and (ii) smart metal oxide nanostructures, functionalized with different fatty acids, essential oils or in combination with organic polymers, to inhibit bacterial colonization of different medical or industrial surfaces. Dr Alexandru Mihai Grumezescu is also Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano- and biostructures, and he is the Editor-in-Chief of four journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, Biomaterials and Tissue Engineering Bulletin, and Journal of Food Bioengineering and Nanoprocessing. He also serves as editor or guest editor for several notable journals. Dr Grumezescu has published 160 peer-reviewed papers, 20 book chapters, 9 coauthored books, and 21 edited books. Other details are available at http://grumezescu.com/.show more

Table of contents

1. A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation 2. Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches 3. Scope of Nanotechnology in Nutraceuticals 4. Strategic Design of Delivery Systems for Nutraceuticals 5. Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients 6. Nanoemulsions: A New Approach for Enhancing Phytonutrient Efficacy 7. Technological Aspects of Nanoemulsions and Their Applications in the Food Sector 8. Polyhydroxyalkanoates in the Food Packaging Industry 9. Nano-delivery Systems for Nutraceutical Application 10. Nanoemulsification Technology in Improving Bioavailability of Lipophilic Functional Food-Grade Ingredients and Quality of Food Products 11. Nanoantimicrobials in Food Industry 12. Nanotechnology in Microbial Food Safety 13. Recent Advances in Molecular Techniques for the Diagnosis of Foodborne Diseases 14. Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices 15. Nanosensors for the Detection of Food Contaminants 16. Nano Devices for Contaminant Detection 17. Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions 18. Bionanocomposites for Food Packaging Applications 19. Plant Stress Signaling Through Corresponding Nanobiotechnologyshow more