Food Applications of Nanotechnology: 1st Edition (Hardback) book cover

Food Applications of Nanotechnology

1st Edition

Edited by Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri

CRC Press

546 pages | 118 B/W Illus.

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Hardback: 9780815383819
pub: 2019-09-13
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Description

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.

Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.

Features:

  • Provides a general overview of nanotechnology in the food industry
  • Discusses the current status of the production and use of nanomaterials as food additives
  • Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives
  • Reviews nanosupplements and how they provide improvements in nutritional functionality
  • Explains the antibacterial properties of nanoparticles for food applications

This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development.

Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology.

Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment.

Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics.

Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Table of Contents

General Overview of Future Trends of Nanotechnology in the Food Industry. Agrifood Sector, Biological Systems, and Nanomaterials. Industrial Development and Major Companies in the Food and Beverage Sector: From Research to the Industry. Engineered Nanostructures for Enrichment and Fortification of Foods. Nanosupplements: Improvements in Nutritional Functionality of Food Products. Production and Application of Antimicrobial Nanoparticles in the Food Industry. Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry. Applications of Nanomaterials in the Meat and Seafood Processing Industry. Nanotechnology Applied to Cereal Grains and Cereal-Based Products and Its Food Safety. Application and Potential of Nanotechnology in Milk and Derivatives Processing Industry. Food Nanotechnology Applications to the Beverage Industry. Advances in Food Functionality and Packaging Using Nanotechnology. Green Polymers Nanocomposites Applied in Food Packaging. Application of Nanotechnology in Antimicrobial Active Food Packaging. Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced Bioavailablity. Nanoencapsulation of Plant-Based Oils and Its Applications in Food and Food Packaging Bioavailability. The Potential of Nanobiotechnology for the Production of Ingredients in the Food Industry. Nanomaterials-Based Electrochemical Biosensors for Alfatoxin-B1 Detection: Application in Food Safety. Nanomaterial-Bound Enzymes and Their Applications in Food Industry. Enhanced Microbial Control of Germinated Wheat Seeds for the Food industry, Using Nanotechnology. Potential Application of Nanopesticides to Pest Control in the Food and Agriculture Sector. Utilization and Valorization of Food Waste Using Nanotechnology Approach. Regulation and Safety of Nanotechnology in the Food and Agricultrue Industry. Index.

About the Editors

Vineet Kumar is currently working as Dr DSK postdoctoral fellow in the Department of Chemistry, Panjab University Chandigarh, UT India. He has worked in different areas of biotechnology and nanotechnology in various institutes and universities namely, CSIRInstitute of Microbial Technology, Chandigarh, U.T., India, CSIR-Institute of Himalayan Bioresource Technology, Palampur, H.P. India and Himachal Pradesh University, Shimla, H.P. India. His areas of interest include green synthesis of nanoparticles, nanotoxicity testing of nanoparticles and application of nanoparticles in drug delivery, food technology, sensing, dye degradation and catalysis. He has published many research articles in these areas featuring in peer-reviewed journals. Nandita Dasgupta is currently serving as Research Associate at VIT University, Vellore, Tamil Nadu, India. She has exposure of research institutes and industries including CSIR-Central Food Technological Research Institute, Mysore, India and Uttar Pradesh Drugs and Pharmaceutical Co. Ltd., Lucknow, India. Her areas of interest include toxicological analysis, natural products technology, nanobiotechnology and agri-food technology. She has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals. She has received Elsevier Certificate for “Outstanding Contribution” in Reviewing from Elsevier, The Netherlands. She has also been nominated for Elsevier advisory panel for Elsevier, The Netherlands. She was the Guest Editor in Journal of Chemistry for the special issue entitled “Food Nanotechnology Opportunities and Challenges”. Shivendu Ranjan is currently working as DBT-Research Fellow, Department of Biotechnology, Ministry of Science and Technology, Govt of India at VIT University, Vellore, Tamil Nadu, India. He is also serving for a non-government organization as an Honorary-Director, Research Wing, Veer Kunwar Singh Memorial Trust, Chapra, Bihar, India. He is the Founder-Director at Xpert Arena Technological Services Pvt. Ltd., India (www.xpertarena.com); this company is dedicated to serve in online and offline sectors with a vision to simplify the education. He has also founded and drafted the concept for first edition of “VIT Bio Summit” in 2012 and the same has been continued till date by the university. His area of research is multidisciplinary which are as but not limited to: Nanofood technology, Nano-agri technology, Nanobiotechnology, Nano-toxicology, Natural products technology, Natural products chemistry, Bio-business, Food chemistry and Food Engineering. He has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals.

Subject Categories

BISAC Subject Codes/Headings:
CKB000000
COOKING / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science