Food Nanotechnology

Principles and Applications
Herausgeber: Anandharamakrishnan, C.; Parthasarathi, S.

• Gebundenes Buch

Produktbeschreibung

Food Nanotechnology: Principles and Applications presents the latest data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, it is a valuable resource for students, researchers, food process engineers.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 438
• Erscheinungstermin: 25. Januar 2019
• Englisch
• Abmessung: 257mm x 183mm x 30mm
• Gewicht: 998g
• ISBN-13: 9781498767170
• ISBN-10: 1498767176
• Artikelnr.: 55317485

Autorenporträt

C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR - Central Food Technological Research Institute, Mysore, India. He completed his Doctoral degree in Chemical Engineering (2004-2008) from Loughborough University, United Kingdom. For his doctoral thesis, he has worked on the Experimental and Computational Fluid Dynamics studies on spray-freeze-drying and spray drying of proteins. He has published more than 50 articles in peer reviewed international journals, 9 National and International patents, 3 books and 6 book chapters. He has expertise in the fields of micro and nanoencapsulation of food bioactive compounds by spray drying and electrospraying/electrospinning techniques and computational modeling of bread baking, spray drying and spray-freeze-drying. He is an editor of Journal of Food Science and Technology.S. Parthasarathi is presently Research Fellow in the Food Engineering Department of the CSIR - Central Food Technological Research Institute, Mysore, India. He completed his Master of Technology in Chemical Engineering from Anna University, Chennai. His research interest includes nano and microencapsulation of food bioactive compounds for the protection and controlled delivery of bioactives and investigating the biological fate and the influence of food nanoparticle on invivo bioavailability.

Inhaltsangabe

Part I: Perspectives. Introduction. Fundamentals of Nanotechnology. Part
II: Fabrication of Nanoparticles and Delivery of Bioactives. Protein and
Polysaccharides-based Nanoparticles. Fabrication Methods. Nanoemulsions:
Preparation, Stability and Application in Food. Electrospraying/Spinning
Technique: Fabrication and Its Potential Application. Nanodelivery System
for Food Bioactives. Stability and Viability of Food Nanoparticles.
Biological Fate of Nanoparticles. Part III: Packaging and Food Diagnostics.
Nanocomposites for Food packaging. Nanotechnology Application in Food
Quality Assurance. Biosensor for Food Component Analysis. Part IV:
Characteristics and Physical Properties of Food Nanoparticles.
Characteristics and Behavior of Nanoparticles/Nanofluids. Characterization
Methods for Nanoparticles. Toxicology of Nanoparticles. Ethical and
Regulatory Issues in Applications of Nanotechnology in Food.