Emerging Nanotechnologies In Food Science

Hardcover | February 3, 2017

byRosa Busquets

not yet rated|write a review
This book presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. Nano-ingredients and engineered nanoparticles developed to produce technologically improved food are presented from both food science and engineering perspectives. Coverage is also given to the newest developments nanotechnology-incorporating materials that come into contact with food. The potential health effects of nanoparticles introduced in food or those leached from the food-containers and utensils and their interaction with cells and microbes are also discussed. The latter chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science. A multidisciplinary approach provides a broad perspective on nanotechnology applications in food science Contributors from various fields, including chapters from a geochemist, a tissue engineer and a microbiologist, as well as several from food scientists, offers a range of insighs relevant to different backgrounds Case studies in each chapter demonstrate how nanotechnology is being used in the food sector today

Pricing and Purchase Info

$244.35 online
$257.50 list price (save 5%)
Pre-order online
Ships free on orders over $25

From the Publisher

This book presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in material...

From the Jacket

Tagline:A multidisciplinary look at recent developments in nanotechnology in food science, covering applications, toxicity/benefits and intellectual property.A multidisciplinary approach provides a broad perspective on nanotechnology applications in food science.Contributors from various fields, including chapters from a geochemist, a ...

Dr. Rosa Busquets is Lecturer in Analytical and Forensic Chemistry, School of Pharmacy and Chemistry, Kingston University, UK. She is Deputy Editor of papers published in the journal Nanomaterials and the Environment (DeGruyter Open). She has also published papers in several journals, including Food Chemistry, Food Science & Technology...
Format:HardcoverDimensions:250 pages, 9.41 × 7.24 × 0.98 inPublished:February 3, 2017Publisher:Elsevier Science & TechLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0323429807

ISBN - 13:9780323429801

Customer Reviews of Emerging Nanotechnologies In Food Science

Reviews

Extra Content

Table of Contents

1. Nanotechnology use in food: why and how 2. Engineered nanomaterials in food contacting materials 3. Nanotechnology for safer drinking water 4. Bioavailability of nanomaterials and interaction with cells 5. Antibacterial properties of nanoparticles in food 6. Analysis of nanoparticles in food 7. Intellectual property