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Nanomaterials for food applications

Author: Lopez Rubio Amparo; Maria José Rovira; Marta Matínez Sanz; Laura Gómez Gómez-Mascaraque
Publisher: Amsterdam : Elsevier, [2019] ©2019
Series: Micro & nano technologies.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
(OCoLC)1040991358
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Lopez Rubio Amparo; Maria José Rovira; Marta Matínez Sanz; Laura Gómez Gómez-Mascaraque
ISBN: 9780128141311 012814131X
OCLC Number: 1076271849
Description: 1 online resource.
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
Series Title: Micro & nano technologies.
Responsibility: volume editor, Lopez Rubio Amparo, Maria José Fabra Rovira, Marta Martínez Sanz, Laura Gomez Gomez-Mascaraque.

Abstract:

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations.

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