Nanotechnology in the Food Beverage and Nutraceutical Industries

Produk Detail:
  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Pages : 480 pages
  • ISBN : 085709565X
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Nanotechnology in the Food Beverage and Nutraceutical Industries

Download or Read online Nanotechnology in the Food Beverage and Nutraceutical Industries full in PDF, ePub and kindle. this book written by Qingrong Huang and published by Elsevier which was released on 19 April 2012 with total page 480 pages. We cannot guarantee that Nanotechnology in the Food Beverage and Nutraceutical Industries book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries
  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release : 19 April 2012
GET THIS BOOK Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOK Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane

Nanotechnology and Functional Foods

Nanotechnology and Functional Foods
  • Author : Cristina Sabliov,Hongda Chen,Rickey Yada
  • Publisher : John Wiley & Sons
  • Release : 21 April 2015
GET THIS BOOK Nanotechnology and Functional Foods

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic

Nanoengineering in the Beverage Industry

Nanoengineering in the Beverage Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 10 October 2019
GET THIS BOOK Nanoengineering in the Beverage Industry

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. Includes up-to-date information on nanotechnology

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release : 26 February 2013
GET THIS BOOK Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages

Nanotechnological Approaches in Food Microbiology

Nanotechnological Approaches in Food Microbiology
  • Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
  • Publisher : CRC Press
  • Release : 27 December 2020
GET THIS BOOK Nanotechnological Approaches in Food Microbiology

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOK Functional Ingredients from Algae for Foods and Nutraceuticals

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOK Computer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release : 27 January 2015
GET THIS BOOK Nutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added

Environmental Nanotechnology

Environmental Nanotechnology
  • Author : Nandita Dasgupta,Shivendu Ranjan,Eric Lichtfouse
  • Publisher : Springer
  • Release : 15 May 2018
GET THIS BOOK Environmental Nanotechnology

This book presents the environmental benefits of nanomaterials in agriculture, water purification and nanomedicine. Nanotechnology will modify the environment both in a positive and negative way. On the one hand, new nanomaterials are promising for reducing greenhouse gases, cleaning toxic wastes and building alternative energy sources. On the other hand, some toxic nanoparticles enter and disrupt ecosystems. Therefore, research should focus on the sustainable use of nanomaterials to avoid environmental contamination. This volume is the first of several volumes on

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry
  • Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba
  • Publisher : Elsevier
  • Release : 20 April 2020
GET THIS BOOK Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Elsevier
  • Release : 19 October 2012
GET THIS BOOK Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher : Elsevier
  • Release : 09 April 2013
GET THIS BOOK Cereal Grains for the Food and Beverage Industries

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss

Microbial Production of Food Ingredients Enzymes and Nutraceuticals

Microbial Production of Food Ingredients  Enzymes and Nutraceuticals
  • Author : Brian McNeil,David Archer,Ioannis Giavasis,Linda Harvey
  • Publisher : Elsevier
  • Release : 21 March 2013
GET THIS BOOK Microbial Production of Food Ingredients Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive

Nanotechnologies in Food

Nanotechnologies in Food
  • Author : Qasim Chaudhry,Laurence Castle,Richard Watkins
  • Publisher : Royal Society of Chemistry
  • Release : 17 May 2017
GET THIS BOOK Nanotechnologies in Food

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent