Nanotechnology applications in the food industry / edited by V. Ravishankar Rai, Jamuna A. Bai.
Contributor(s): Bai, Jamuna A. (Jamuna Aswathanarayn) [editor.]
| Rai, V. Ravishankar [editor.].
Material type: 
BookPublisher: Boca Raton : CRC Press, Taylor & Francis Group, [2018]Copyright date: ©2018Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780429488870; 9780429950193; 9781498784849.Subject(s): Food industry and trade -- Technological innovations | NanotechnologyAdditional physical formats: Print version: : No titleDDC classification: 620.5 Online resources: Click here to view. Includes bibliographical references.
part, Part I: Introduction to Nanotechnology in the Food Sector -- chapter 1 Development of Bio-Based Nanostructured Systems by Electrohydrodynamic Processes -- chapter 2 Carbon Nanomaterial-Based Fertilizers Can Improve Plant Growth -- chapter 3 Nanomaterials in Food Applications -- chapter 4 Market Potential of Food Nanotechnology Innovations -- part, Part II: Nanotechnology in Food Packaging -- chapter 5 Nanomaterials Applicable in Food Protection -- chapter 6 Use of Nanopolymers, Nanocomposites, and Nanostructured Coatings in Food Packaging -- chapter 7 Starch Nanocomposite Films for Food Packaging -- chapter 8 Electrospun Nanofibers: Development and Potential in Food Packaging Applications -- part, Part III: Nanosensors for Safe and Quality Foods -- chapter 9 Nanosensors in the Food Industry -- chapter 10 Applications of Aptamers to Nanobiosensors and Smart Packaging -- part, Part IV: Nanotechnology for Nutrient Delivery in Foods -- chapter 11 Nanoemulsions Produced by Low-Energy Methods: Fundamentals and Food Applications -- chapter 12 Application of Nanotechnology in the Safe Delivery of Bioactive Compounds -- chapter 13 Electrospinning of Edible, Food-Based Polymers -- chapter 14 Role of Polymeric Nanoparticles in Nutraceutical Delivery -- chapter 15 Nanoemulsions and Nanodispersions: A Fundamental View of Their Preparation, Characterization, Stability Evaluation, and Application -- chapter 16 Lipid Nanocarriers for Phytochemical Delivery in Foods -- chapter 17 Role of Bioactive Compounds to Improve Nanomechanical Properties and Functionality of Polymeric Vehicles -- chapter 18 Microscopy Techniques for Structural Characterization, Evaluation of Nanomechanical Properties, and Biosensing of Food Systems -- chapter 19 Chitosan Micro- and Nanoparticles for Vitamin Encapsulation -- chapter 20 Nanoparticle Nutrient Carriers -- chapter 21 Electrospinning and Electrospraying Technologies and Their Potential Applications in the Food Industry -- part, Part V: Safety Assessment for Use of Nanomaterials in Food and Food Production -- chapter 22 Advanced Approaches for Efficacy Evaluation and Risk Assessment of Nanomaterials in Food -- chapter 23 Effect of Nanoparticles on Gastrointestinal Tract -- chapter 24 Regulatory Framework for Food Nanotechnology.
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