Novel Approaches of Nanotechnology in Food: Volume 1
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Novel Approaches of Nanotechnology in Food: Volume 1

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Description

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.
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Product details

  • Hardback | 772 pages
  • 191 x 235 x 43.18mm | 1,720g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0128043083
  • 9780128043080

Table of contents

Chapter 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products
Chapter 2. Applications and implications of nanotechnology in aquaculture
Chapter 3. Natural materials as promising rheology modifiers for food applications
Chapter 4. Starch nanomaterials: A state-of-the-art review and future trends
Chapter 5. Cellulose/inorganic nanocomposites for use in food industry
Chapter 6. Recent advances in the application of nanomaterials and nanotechnology in food research
Chapter 7. Self-assembled carbohydrate nanostructures: synthesis and strategies to functional applications in food
Chapter 8. Nano-structures for agriculture
Chapter 9. Nanotechnology and wine
Chapter 10. Toxicological scenario of nanoproducts
Chapter 11. Active film from chitosan incorporated with natural active compounds
Chapter 12. Applications of nanotechnology in nutrition: Potential and safety issues
Chapter 13. Application of nanostructures in the plant pathogenic strains
Chapter 14. Effect of concentration and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate
Chapter 15. Plant stress signaling through corresponding nano-biotechnology
Chapter 16. Nanotechnology in healthier meat processing
Chapter 17. Application of nanotechnology for quality improvement in food processing
Chapter 18. Nanofibers based on chitin: a new functional food
Chapter 19. Electrospun nanofibers as gelling and thickening agents
Chapter 20. Magnetic separation of nanobio-structured systems for innovation of biocatalytic processes in food industry
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Review Text

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." (rough translation from Italian journal) -- Tecnica Molitoria, Novel Approaches of Nanotechnology in Food
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Review quote

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." (rough translation from Italian journal) --Tecnica Molitoria, Novel Approaches of Nanotechnology in Food
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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/.
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