Nanotechnology Applications In Food: Flavor, Stability, Nutrition And Safety by Alexandru Grumezescu

Nanotechnology Applications In Food: Flavor, Stability, Nutrition And Safety

byAlexandru GrumezescuEditorAlexandra Elena Oprea, Gijs A. Kleter

Paperback | February 22, 2017

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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. Includes how nanobiosensors are useful for the detection of foodborne pathogens Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems Identifies practical applications of nanoscience for use in industry today

About The Author

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 ...
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Title:Nanotechnology Applications In Food: Flavor, Stability, Nutrition And SafetyFormat:PaperbackDimensions:416 pages, 8.75 × 6.35 × 0.68 inPublished:February 22, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:012811942X

ISBN - 13:9780128119426

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Table of Contents

1. Nanotechnology In Bioactive Food Ingredients (Bfis): Its Pharmaceutical And Biomedical Approaches
2. Polymeric Carrier Systems For Vitamins And Other Active Substances
3. Nano Antimicrobials In Food Industry
4. A Key For The Future Of The Flavours In Food Industry: Nanoencapsulation And Microencapsulation
5. Nanoencapsulation Of Spice Oils - De Mutat La Handbook
6. Nanoemulsions And Their Stability For Enhancing Functional Properties Of Food Ingredients
7. Nanoemulsions: A New Approach For Enhancing Phytonutrient Efficacy
8. Plant Oil Based Nanoemulsion Formulation Using Non Ionic Based Surfactant System Against Food Borne Microorganisms
9. Nanoemulsification Technology In Improving Bioavailability Of Lipophilic Functional Food-Grade Ingredients And Quality Of Food Products
10. Scope Of Nanotechnology In Nutraceuticals
11. Strategic Design Of Delivery Systems For Nutraceuticals
12. Nano-Delivery System For Nutraceutical Applications
13. Designing Of Nano-Emulsion Based Bio-Degradable Packaging
14. Nanotechnology In Food Microbiology And Safety
15. Advanced Nanosensors For Detection of Food Pathogens And Toxins
16. Intelligent Systems In The Food Packaging Industry: Security/Anticounterfeiting Devices And Contaminant Sensors
17. Nano Optical Biosensors For Assessment Of Food Contaminants
18. Nanosensors For Detection Of Food Contaminants