Food Nanotechnology: Principles and Applications, 1st Edition (Hardback) book cover

Food Nanotechnology

Principles and Applications, 1st Edition

Edited by C. Anandharamakrishnan, S. Parthasarathi

CRC Press

438 pages | 147 B/W Illus.

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Description

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.

This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles.

 

Features

  • Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection

  • Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up

  • Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors

  • Discusses different formulation and preparation methods for loading food bioactive compounds

 

Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

Table of Contents

Part Part I

Perspectives

1. Introduction

S. Parthasarathi, C. Anandharamakrishnan

2. Fundamentals of Nanotechnology

S. Parthasarathi, C. Anandharamakrishnan

3. Characteristics and Behavior of Nanofluids

S.K. Vimala Bharathi, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan

4. Understanding the Risk

S.K. Sivakama Sundari, J.A. Moses, C. Anandharamakrishnan

5. Ethical and Regulatory Issues in Applications of Nanotechnology in Food

Leena Maria, J.A. Moses, C. Anandharamakrishnan

Part Part II

Product and Processes

6. Fabrication of Nanomaterials

R. Preethi, Leena Maria, J.A. Moses, C. Anandharamakrishnan

7. Protein- and Polysaccharide-Based Nanoparticles

S. Priyanka, S. Kritika, J.A. Moses, C. Anandharamakrishnan

8. NanoemulsionsPreparation, Stability, and Application in Food

P. Karthik, Sayantani Dutta, C. Anandharamakrishnan

9. Electrospraying and Spinning Techniques

Fabrication and Its Potential Applications

Maria Leena, K.S. Yoha, J.A. Moses, C. Anandharamakrishnan

10. Nano-Delivery System for Food Bioactives

Das Trishitman, C. Anandharamakrishnan

11. Stability and Viability of Food Nanoparticles

S. Parthasarathi, C. Anandharamakrishnan

12. Biological Fate of Nanoparticles

S. Parthasarathi, C. Anandharamakrishnan

13. Nanocomposite for Food Packaging

S.K. Vimala Bharathi, B. Rohini, J.A. Moses, C. Anandharamakrishnan

Part III

Diagnostics and Characterization

14. Nanosensors for Food Contaminant Detection

Heera Jayan, L. Bhavani Devi, C. Anandharamakrishnan

15. Biosensors for Food Component Analysis

Praveena Bhatt, Monali Mukherjee, Uchangi Satyaprasad Akshath

16. Characterization Methods for Nanoparticles

R. Gopirajah, C. Anandharamakrishnan

17. Nanoparticle Synthesis by Plasma Processing

Das Trishitman, C. Anandharamakrishnan

18. Multilayer Encapsulation Techniques

Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan

About the Editors

C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his Doctoral degree in Chemical Engineering (2004-2008) from Loughborough University, United Kingdom. For his doctoral thesis, he has worked on the Experimental and Computational Fluid Dynamics studies on spray-freeze-drying and spray drying of proteins. He has published more than 50 articles in peer reviewed international journals, 9 National and International patents, 3 books and 6 book chapters. He has expertise in the fields of micro and nanoencapsulation of food bioactive compounds by spray drying and electrospraying/electrospinning techniques and computational modeling of bread baking, spray drying and spray-freeze-drying. He is an editor of Journal of Food Science and Technology.S. Parthasarathi is presently Research Fellow in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his Master of Technology in Chemical Engineering from Anna University, Chennai. His research interest includes nano and microencapsulation of food bioactive compounds for the protection and controlled delivery of bioactives and investigating the biological fate and the influence of food nanoparticle on invivo bioavailability.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
SCI010000
SCIENCE / Biotechnology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science