Nanotechnology in the food, beverage and nutraceutical industries / edited by Qingrong Huang.
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| Superior document: | Woodhead publishing series in food science, technology and nutrition, no. 218 |
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| Year of Publication: | 2012 |
| Language: | English |
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 218. |
| Online Access: | |
| Physical Description: | xx, 452 p. :; ill. |
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Table of Contents:
- Part 1: Processes, material characterization, risks and regulation
- 1. An overview of the development and applications of nanoscale materials in the food industry
- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals
- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals
- 4. Regulatory frameworks for food nanotechnologies
- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale
- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications.
- Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries
- 7.Improving food sensory and nutritional quality through nanostructure engineering
- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries
- 9. Association colloids as delivery systems
- 10. Fabrication, characterization and properties of food nanoemulsions
- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods
- 12. Nanocomposite food and beverage packaging materials
- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications
- 14. Milk nanotubes: technology and potential applications
- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries.