Nanomaterials for Food Applications

Nanomaterials for Food Applications

by Elsevier Science

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Product Details

ISBN-13: 9780128141304
Publisher: Elsevier Science
Publication date: 12/10/2018
Series: Micro and Nano Technologies Series
Pages: 444
Product dimensions: 7.50(w) x 9.25(h) x (d)

About the Author

Amparo Lopez Rubio is permanent research scientist and project leader within the Novel Materials and Nanotechnology Group of the IATA-CSIC, Spain. She has published over thirty-five papers in peer-reviewed international journals on the subjects of food technology, nanotechnology, packaging and biopackaging.

Maria José Fabra Rovira is a Ramón y Cajal fellow at the Food Quality and Preservation Department at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain).Her research focuses on the development of highly functional biopolymers using nanotechnology.

Marta Martínez Sanz is a Juan de la Cierva fellow at the Food Quality and Preservation Department at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). Her research focuses on the production and characterisation of polysaccharides extracted from renewable resources such as food and agriculture derived wastes and marine resources.

Laura Gómez Gómez-Mascaraque is a researcher at the Institute of Agrochemistry and Food Technology - Spanish National Research Council (IATA-CSIC), Spain. Her research focuses on the development of edible, biopolymer-based microencapsulation structures.

Table of Contents

1. Introductory chapter describing the content and organization of the book

Part 1. Nanoingredients 2. Nanoformulation for increased bioavailability of food ingredients 3. Nanoencapsulation: techniques and latest developments in the food area 4. Nanoparticles for improved food safety

Part 2. Nanotechnologies for food processing 5. Recent developments in nanofiltration 6. Nanocatalysts

Part 3: Nanosensors for food quality and safety 7. Nanoparticle-based aptasensors for food contaminant detection 8. Use of nanoparticles as biosensors for food quality assessment

Part 4: Nanotechnologies for food packaging and biopackaging 9. Improving polymer and biopolymer performance through the use of nanofillers 10. Nanotechnologies for active and intelligent packaging 11. Bioactive packaging: combining nanotechnologies with packaging for improved food functionality

Part 4: Nanotoxicology 12. Methods for nanotechnology risk analysis 13. Current regulatory status of nanotechnologies in food

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