Nanotechnology in the food, beverage and nutraceutical industries /
Nanotechnology in the food, beverage and nutraceutical industries /
edited by Qingrong Huang.
- Cambridge ; Philadelphia : Woodhead Publishing Ltd, 2012.
- xx, 452 p. : ill. ; 24 cm.
- Woodhead publishing series in food science, technology and nutrition no. 218 .
- Woodhead Publishing in food science, technology, and nutrition ; no. 218. .
Includes bibliographical references and index.
Part 1: Processes, material characterization, risks and regulation -- 1. An overview of the development and applications of nanoscale materials in the food industry -- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals -- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals -- 4. Regulatory frameworks for food nanotechnologies -- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale -- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications. Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries -- 7.Improving food sensory and nutritional quality through nanostructure engineering -- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries -- 9. Association colloids as delivery systems -- 10. Fabrication, characterization and properties of food nanoemulsions -- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods -- 12. Nanocomposite food and beverage packaging materials -- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications -- 14. Milk nanotubes: technology and potential applications -- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.
9781845697396 (alk. paper) 1845697391 (alk. paper)
2012932536
Food--Biotechnology.
TP248.65.F66 / N358 2012
664
Includes bibliographical references and index.
Part 1: Processes, material characterization, risks and regulation -- 1. An overview of the development and applications of nanoscale materials in the food industry -- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals -- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals -- 4. Regulatory frameworks for food nanotechnologies -- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale -- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications. Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries -- 7.Improving food sensory and nutritional quality through nanostructure engineering -- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries -- 9. Association colloids as delivery systems -- 10. Fabrication, characterization and properties of food nanoemulsions -- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods -- 12. Nanocomposite food and beverage packaging materials -- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications -- 14. Milk nanotubes: technology and potential applications -- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.
9781845697396 (alk. paper) 1845697391 (alk. paper)
2012932536
Food--Biotechnology.
TP248.65.F66 / N358 2012
664