(Ebook PDF) Emerging nanotechnologies in food science 1st Edition by Rosa Busquets 0323429998 9780323429993 full chapters

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Product details:

ISBN-10 :  0323429998 

ISBN-13 :  9780323429993

Author : Rosa Busquets 

Emerging Nanotechnologies in Food Science 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.

 

Emerging nanotechnologies in food science 1st Table of contents:

Chapter One: Concepts of Nanotechnology
Abstract
1.1. Introduction
1.2. Size Matters
1.3. Health Concerns and Public Understanding
Chapter Two: Advances in Food Nanotechnology
Abstract
2.1. Overview
2.2. Nanotechnology for Encapsulation
2.3. Nanotechnology for Food Safety/Security
2.4. Nanotechnology in Food Processing
2.5. Products, Market, and Social Acceptance
Acknowledgments
Chapter Three: Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management
Abstract
3.1. Introduction
3.2. Nanomaterials/Nanoparticles as Effluent, Wastewater, and Soil Clean-Up Tools
3.3. Discussion—Towards Practical Application
Acknowledgments
Chapter Four: Analysis of Nanomaterials in Food
Abstract
4.1. Introduction
4.2. Detection of Nanoparticles
4.3. Characterization of Nanomaterials Using Nondestructive Techniques
4.4. Characterization of Nanomaterials Using Destructive Techniques
4.5. Overview of Recent Methods for the Analysis of Engineered Nanomaterials and Future Trends
Acknowledgments
Chapter Five: Bioavailability of Nanomaterials and Interaction With Cells
Abstract
5.1. Introduction
5.2. The Journey and Biological Exposure of Nanoparticles in Foods
5.3. Conclusions
Chapter Six: Microbiological Toxicity of Nanoparticles
Abstract
6.1. Introduction
6.2. Nanoparticles Properties and Reactivity
6.3. Nanoparticles Applications and the Environment
6.4. Engineered Nanoparticles and Toxicity
6.5. Challenges in Measuring and Interpreting ENPs Toxic Effect
6.6. Conclusions
Chapter Seven: Polymer Nanocomposites for Food Packaging
Abstract
7.1. Introduction
7.2. Preparation and Transformation of Polymer Nanocomposites for Food Packaging
7.3. Properties of Polymer Nanocomposites for Food Packaging
7.4. Characterization and Risk Evaluation
7.5. Outlook and Conclusion
Chapter Eight: Coatings and Inks for Food Packaging Including Nanomaterials
Abstract
8.1. Introduction
8.2. Types of Coatings/Inks for Food Packaging Including Nanomaterials
8.3. Coating/Printing Technologies Used in the Food Packaging Industry
8.4. Nanosafety and Nanotoxicology
8.5. Future Trends and Challenges
8.6. Conclusions
Chapter Nine: Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels
Abstract
9.1. Introduction
9.2. Architecture of International Food Regulatory Systems & General Principles Underpinning Them
9.3. Labeling
9.4. Looking Forward
Chapter Ten: Critical Review of Relevant Recent Patent Applications Related to the Use of Nanotechnology in Food
Abstract
10.1. General Information on Patents and Patent Applications
10.2. Patenting in the Field of Nanotechnology and Food Technology
10.3. Frames for the Chapter
10.4. Database Searches
10.5. Review
10.6. Discussion and Conclusions

 

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