Nano-food Engineering

TRAMA

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

SOMMARIO

Part 1: Introductory SectionIntroduction to Nano-foodsFabrication methods and application of nanoemulsion and  nanoencapsulated materialsFabrication methods and application of lipid and polymer nanocomposites for food industry   Preparation methods and advantage  of Nano-sorbents for food-contaminates removalSpectroscopy , microscopy and physical properties of nanostructured materials for food industryChallenges in Characterization and application of Nanoemulsion and NanoencapsulationSafety concerns of Nano-foodsPart 2: Engineering for Food-Grade Nanomaterials Micro and Nanofibrils based systems for the application in food filtrationEvaporators in Nanofoods: principle and its future applications Ultrasonication and Food-Grade Nanomaterials

AUTORE

Umesh Hebbar is a Senior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India.Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India. Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India. Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9783030445515
• Collana: Food Engineering Series
• Dimensioni: 235 x 155 mm Ø 764 gr
• Formato: Copertina rigida
• Illustration Notes: X, 389 p. 154 illus., 104 illus. in color.
• Pagine Arabe: 389
• Pagine Romane: x