544 pages | 118 B/W Illus.
This book presents the main advances of nanotechnology as applied in the food industry. The fundamental concepts of the technique will be presented, followed by examples of application in the implantation phase or diffused in the different sectors, such as the application for flavor, color and sensory characteristics enhancement, general concepts of nanosupplements, introducing antioxidant, antimicrobial nanoparticles and other active compounds into food, developments in the field of packaging, among others. In addition, this work provides updates on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.
General Overview of Nanotechnology in the Food Industry. Current Status of the Production and Utilization of Nanomaterials as Food Additives. Technological Developments in the Areas of Flavor, Color and Sensory Characteristics of Food and Food Additives. Nanosupplements: Improvements in Nutritional Functionality. Use of Antibacterial Nanoparticles for Food Applications. Use of Antioxidant Nanoparticles in Food and Food Supplements. Encapsulation and Delivery of Substances in Targeted Sites. Methods for Enhancement of Shelf Life and Food Storage. Nanoemulsions: Preparation and Applications in the Food Industry. Application of Nanomaterials Preservatives in the Meat Processing Industry. Application of Nanotechnology in the Cereal Processing Industry. Application of Nanomaterials in Milk and Derivatives Processing Industry. Application of Nanotechnology in Vegetable Oils Production and Utilization. Application of Nanotechnology in Fermented Products. Application of Nanotechnology in Alcoholic and Nonalcoholic Beverages. Nanobarcodes: Safety Labeling and Monitor Distribution. Biosensors and Nanotechnology in Food Supply Chain. Green Polymer Nanocomposites Applied in Food Packaging. Application of Nanotechnology in Active and Smart Packaging. Nanocellulose: Sources, Isolation and Application in Food Packaging. Starch Nanocristals: Sources, Isolation and Potential for the Food Industry. Nanobiotechnology Ingredients Applied to the Food Industry. Industrial Developments and Main Companies in the Food Sector: From Research to Industry. Evaluation of the Toxicity and Biological Influence of the Use of Nanoparticules. Regulation of Nanotechnology in the Food Industry.