Nanotechnology in Nutraceuticals : Production to Consumption book cover
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Nanotechnology in Nutraceuticals
Production to Consumption



ISBN 9781498721882
Published October 18, 2016 by CRC Press
487 Pages 66 B/W Illustrations

 
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Book Description

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

Table of Contents

Recent Trends in Nutraceutical Research and Development: From Concept to Applications
Avipsha Sarkar, Alok Prakash, Yashwant V. Pathak, and Shampa Sen

Nanofood Materials Characteristics and Evaluations
Harsh Chauhan and Dev Prasad

Principles for the Oversight of Nanotechnologies and Nanomaterials in Nutraceuticals and Functional Foods
Stanley Jean-Charles, Shampa Sen, and Yashwant V. Pathak

Metallic Nanoparticles in the Food Industry: Advantages and Limitations
Kumar Rajendran and Shampa Sen

Targeted Delivery of Nutraceuticals Using Nanoparticles
Kumar Rajendran and Shampa Sen

Developments and Applications of Silver Nanoparticles in the Nutraceuticals Industry
Shanmuga Sundari I., Vithiya K., and Shampa Sen

Nanoemulsions in Food Science and Nutrition
Shivendu Ranjan, Nandita Dasgupta, Chidambaram Ramalingam, and Ashutosh Kumar

Dietary Fibers and Etiology of Health and Disease: An Emerging Concept of Nanonutraceuticals

Nanotechnology in Probiotics and Prebiotics
Kumar Rajendran, Shampa Sen, and P. Latha

Modeling and Simulation of Nanobiosystems with Special Reference to Functional Foods and Nutraceuticals
Sudharsana Sundarrajan and Mohanapriya Arumugam

Nanostructured Lipid Carriers
Melanie Jameson, Anjali Hirani, and Yashwant V. Pathak

Challenges in the Development of Functional Foods: Role of Nanotechnology
Pranav K. Singh and Harjinder Singh

Nanotechnology-Based Food Innovations: Challenges and Solutions
Corin Agoris, Muhammad Imam, Aditya Grover, and Yashwant V. Pathak

Industrial Production of Nanonutraceuticals
Avipsha Sarkar, Shanmuga Sundari I., and Shampa Sen

Nanotechnology in Food Products: Implications in Regulatory Requirements
Charles Preuss, Abhishek Shah, and Yashwant V. Pathak

Nanotechnology-Based Nutraceuticals for Use in Cardiovascular Disease: Toward a Paradigm Shift in Adjuvant Therapy
Ashim Malhotra

Nano in Nutraceuticals: Are They Safe?
Nandita Dasgupta, Shivendu Ranjan, Chidambaram Ramalingam, and Ashutosh Kumar

Consumer Acceptance of Nanotechnology-Based Foods and Food Innovations
Jean Gaibort, Shampa Sen, and Yashwant V. Pathak

Ethics and Economics of Nanonutraceuticals
Alok Prakash, Shanmuga Sundari I., and Shampa Sen

Novel Nanoencapsulation Structures for Functional Foods and Nutraceutical
Applications
Laura G. Gómez-Mascaraque, Jesús Ambrosio- Martín, Maria José Fabra, Rocío Pérez- Masiá, and Amparo López-Rubio

Mesoporous Silica Particles as Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals
Édgar Pérez-Esteve, María Ruiz-Rico, Ramón Martínez-Máñez, and José Manuel Barat

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