Food Applications of Nanotechnology

NOTE EDITORE

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

SOMMARIO

PrefaceEditorsContributorsChapter 1.General Overview and Future Trends of Nanotechnology in the Food IndustryLucca Centa Malucelli and Washington Luiz Esteves MagalhãesChapter 2.Agrifood Sector, Biological Systems, and NanomaterialsPaolo Di Sia3.Industrial Development and Major Companies in the Food and Beverage Sector: From Research to the IndustryEduardo CaritàChapter 4.Engineered Nanostructures for Enrichment and Fortification of FoodsArlete M. Marques, Maria A. Azevedo, José A. Teixeira, Lorenzo M. Pastrana, Catarina Gonçalves, and Miguel A. CerqueiraChapter 5.Nanosupplements: Improvements in Nutritional Functionality of Food ProductsOsvaldo E. Sponton, Adrián A. Perez, Marcelo Grabois, and Liliana G. SantiagoChapter 6.Production and Application of Antimicrobial Nanoparticles in the Food IndustrySpiros Paramithiotis and Eleftherios H. DrosinosChapter 7.Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food IndustryTatiana Porto Santos, Paula Kiyomi Okuro, Ana Carla Kawazoe Sato, and Rosiane Lopes CunhaChapter 8.Applications of Nanomaterials in the Meat and Seafood Processing IndustryM.P. Montero, M.E. López-Caballero, A. Alemán, J. Gómez-Estaca, Ó. Martínez-Álvarez, and M.C. Gómez-GuillénChapter 9.Nanotechnology Applied to Cereal Grains and Cereal-Based Products and Its Food SafetyMariana Pereira Silveira, Nathália de Andrade Neves, João Vinícios Wirbitzki da Silveira, and Marcio SchmieleChapter 10.Application and Potential of Nanotechnology in Milk and Derivatives Processing IndustryIgor José Boggione Santos, Camila Santiago Saraiva, Adenilson A. Monteiro, and Jane Sélia dos Reis CoimbraChapter 11.Food Nanotechnology Applications to the Beverage IndustryElena Arranz, Ibrahim Gülseren, Milena Corredig, and Anilda GuriChapter 12.Advances in Food Functionality and Packaging Using NanotechnologyH. Turasan, J. Bonilla, F. Jia, L. Maldonado, M. Malm, T.B. Rouf, and J.L. KokiniChapter 13.Green Polymers Nanocomposites Applied in Food PackagingSeyed Mohammad Ali Razavi and Mahdi Irani Chapter 14.Application of Nanotechnology in Antimicrobial Active Food PackagingMalco C. Cruz-Romero, Shafrina Azlin-Hasim, Michael A. Morris, and Joseph P. KerryChapter 15.Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced BioavailabilitySudha Rani Ramakrishnan, Ramachandran Chelliah, Joong-Ho Kwon, Deog-Hwan Oh, and Palanivel GanesanChapter 16.Nanoencapsulation of Plant-Based Oils and Its Applications in Food and Food Packaging BioavailabilityRamachandran Chelliah, Sudha Rani Ramakrishnan, Imran Khan, Palanivel Ganesan, Deog-Hwan Oh, and Joong-Ho KwonChapter 17.The Potential of Nanobiotechnology for the Production of Ingredients in the Food IndustryCharu Dwivedi, Ishan Pandey, Chinmay Chorage, Ajay V. Singh, and Pramod W. RamtekeChapter 18.Nanomaterials-Based Electrochemical Biosensors for Aflatoxin-B1 Detection: Application in Food SafetyManish Srivastava, Neha Srivastava, Debabrata Mishra, Vijai K. Gupta, P.K. Mishra, Abd El-Latif Hesham, and Pramod W. RamtekeChapter 19.Nanomaterial-Bound Enzymes and Their Applications in Food IndustryShamoon Asmat and Qayyum HusainChapter 20.Enhanced Microbial Control of Germinated Wheat Seeds for the Food Industry, Using NanotechnologyZivile Luksiene, Bernadeta Zudyte, and Viktorija LukseviciuteChapter 21.Potential Application of Nanopesticides to Pest Control in the Food and Agriculture SectorPrabhakar Mishra, Brij Kishore Tyagi, Amitava Mukherjee, and Natarajan ChandrasekaranChapter 22.Utilization and Valorization of Food Waste Using Nanotechnology ApproachBikash Bhattarai, Sanjeet Kumar, Gitishree Das, Vivekananda Banerjee, and Jayanta Kumar PatraChapter 23.Regulation and Safety of Nanotechnology in the Food and Agriculture IndustryXiaojia He, Hua Deng, Winfred G. Aker, and Huey-min Hwang Index

AUTORE

Vineet Kumar is currently working as Dr DSK postdoctoral fellow in the Department of Chemistry, Panjab University Chandigarh, UT India. He has worked in different areas of biotechnology and nanotechnology in various institutes and universities namely, CSIRInstitute of Microbial Technology, Chandigarh, U.T., India, CSIR-Institute of Himalayan Bioresource Technology, Palampur, H.P. India and Himachal Pradesh University, Shimla, H.P. India. His areas of interest include green synthesis of nanoparticles, nanotoxicity testing of nanoparticles and application of nanoparticles in drug delivery, food technology, sensing, dye degradation and catalysis. He has published many research articles in these areas featuring in peer-reviewed journals. Nandita Dasgupta is currently serving as Research Associate at VIT University, Vellore, Tamil Nadu, India. She has exposure of research institutes and industries including CSIR-Central Food Technological Research Institute, Mysore, India and Uttar Pradesh Drugs and Pharmaceutical Co. Ltd., Lucknow, India. Her areas of interest include toxicological analysis, natural products technology, nanobiotechnology and agri-food technology. She has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals. She has received Elsevier Certificate for “Outstanding Contribution” in Reviewing from Elsevier, The Netherlands. She has also been nominated for Elsevier advisory panel for Elsevier, The Netherlands. She was the Guest Editor in Journal of Chemistry for the special issue entitled “Food Nanotechnology Opportunities and Challenges”. Shivendu Ranjan is currently working as DBT-Research Fellow, Department of Biotechnology, Ministry of Science and Technology, Govt of India at VIT University, Vellore, Tamil Nadu, India. He is also serving for a non-government organization as an Honorary-Director, Research Wing, Veer Kunwar Singh Memorial Trust, Chapra, Bihar, India. He is the Founder-Director at Xpert Arena Technological Services Pvt. Ltd., India (www.xpertarena.com); this company is dedicated to serve in online and offline sectors with a vision to simplify the education. He has also founded and drafted the concept for first edition of “VIT Bio Summit” in 2012 and the same has been continued till date by the university. His area of research is multidisciplinary which are as but not limited to: Nanofood technology, Nano-agri technology, Nanobiotechnology, Nano-toxicology, Natural products technology, Natural products chemistry, Bio-business, Food chemistry and Food Engineering. He has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9780815383819
• Dimensioni: 10 x 7 in Ø 2.69 lb
• Formato: Copertina rigida
• Illustration Notes: 118 b/w images and 33 tables
• Pagine Arabe: 562