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Nanotechnology in nutraceuticals : production to consumption

Author: Shampa Sen; Yashwant Pathak
Publisher: Boca Raton : CRC Press LLC ; Florence, [2017]
Series: Nutraceuticals. Basic research/clinical applications, 4.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumptiondelves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods.  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Shampa Sen; Yashwant Pathak
ISBN: 9781498721899 1498721893 9781315370859 1315370859
OCLC Number: 960707380
Target Audience: College Audience
Description: 1 online resource.
Contents: 1. Recent trends in nutraceutical research and development : from concept to applications / Avipsha Sarkar, Alok Prakash, Yashwant V. Pathak, and Shampa Sen --
2. Nanofood materials characteristics and evaluations / Harsh Chauhan and Dev Prasad --
3. Principles for the oversight of nanotechnologies and nanmaterials in nutraceuticals and functional foods / Stanley Jean-Charles, Shampa Sen, and Yashwant V. Pathak --
4. Metallic nanoparticles in the food industry : advantages and limitations / Kumar Rajendran and Shampa Sen --
5. Targeted delivery of nutraceuticals using nanoparticles / Kumar Rajendran and Shampa Sen --
6. Developments and applications of silver nanoparticles in the nutraceuticals industry / Shanmuga Sundari I., Vithiya K., and Shampa Sen --
7. Nanoemulsions in food science and nutrition / Shivendu Ranjan, Nandita Dasgupta, Chidambaram Ramalingam, and Ashutosh Kumar --
8. Dietary fibers and etiology of health and disease : an emerging concept of nanonutraceuticals / Avipsha Sarkar and Shampa Sen. 9. Nanotechnology in probiotics and prebiotics / Kumar Rajandran, Shampa Sen, and P. Latha --
10. Modeling and simulation of nanobiosystems with special reference to functional foods and nutraceuticals / Sudharsana Sundarrajan and Mohanapriya Arumugam --
11. Nanostructured lipid carriers / Melanie Jameson, Anjali Hirani, and Yashwant V. Pathak --
12. Challenges in the development of functional foods : role of nanotechnology / Pranav K. Singh and Harjinder Singh --
13. Nanotechnology in nutraceuticals and functional foods : production to consumption / Corin Agoris, Muhammad Imama, Aditya Grover, and Yashwant V. Pathak --
14. Industrial production of nanonutraceuticals / Avipsha Sarkar, Shanmuga Sundari I., and Shampa Sen --
15. Nanotechnology in food products : implications in regulatory requirements / Charles Preuss, Abhishek Shah, and Yashwant V. Pathak --
19. Ethics and economics of nanonutraceuticals / Alok Prakash, Shanmuga Sundari I., and Shampa Sen --
20. Novel nanoencapsulation structures for functional foods and nutraceutical applications / Laura G. Gómez-Mascaraque, Jesús Ambrosio-Martín, Maria José Fabra, Rocío Pérez-Masiá, and Amparo López-Rubio --
21. Mesoporous silica particles as encapsulation and delivery systems for food ingredients and nutraceuticals / Édgar Pérez-Esteve, María Ruiz-Rico, Ramón Martínez-Máñez, and José Manuel Barat.
Series Title: Nutraceuticals. Basic research/clinical applications, 4.
Responsibility: edited by Shampa Sen and Yashwant Pathak.

Abstract:

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumptiondelves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

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