Nano-Food Engineering: Volume One

ISBN-13: 9783030445515 / Angielski / Twarda / 2020 / 389 str.

Umesh Hebbar; Shivendu Ranjan; Nandita Dasgupta

Spis treści

Part 1: Introductory Section

Introduction to Nano-foods

Fabrication methods and application of nanoemulsion and  nanoencapsulated materials

Fabrication methods and application of lipid and polymer nanocomposites for food industry   

Preparation methods and advantage  of Nano-sorbents for food-contaminates removal

Spectroscopy , microscopy and physical properties of nanostructured materials for food industry

Challenges in Characterization and application of Nanoemulsion and Nanoencapsulation

Safety concerns of Nano-foods

Part 2: Engineering for Food-Grade Nanomaterials 

Micro and Nanofibrils based systems for the application in food filtration

Evaporators in Nanofoods: principle and its future applications 

Ultrasonication and Food-Grade Nanomaterials

O autorze

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.

Blurb

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.