1st Edition
Food Nanotechnology Principles and Applications
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
Biography
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.
