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Nano-food Engineering = Volume One /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Nano-food Engineering/ edited by Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra.
Reminder of title:	Volume One /
other author:	Hebbar, Umesh.
Description:	X, 389 p. 154 illus., 104 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Microbiology. -
Online resource:	https://doi.org/10.1007/978-3-030-44552-2
ISBN:	9783030445522

Nano-food Engineering = Volume One /
Nano-food EngineeringVolume One /[electronic resource] :edited by Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra. - 1st ed. 2020. - X, 389 p. 154 illus., 104 illus. in color.online resource. - Food Engineering Series,1571-0297. - Food Engineering Series,.

Introduction to Nanofood -- Supercritical Fluid Techniques to fabricate efficient nanoencapsulated food-grade materials -- Preparation methods and advantages of nano-sorbents for food contaminants determination -- Inclusion Complexation and Coacervation to fabricate Nanoencapsulated foods -- Principles and Potential Applications of Cavitation Technology for Nano-Foods -- Microfluidization Technique in Nano-Food Engineering -- Biopolymer Nanocomposite based food packaging -- Nanotechnology applications to improve solubility of bioactive constituents of foods for health-promoting purposes -- Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging -- Nano-films for food packaging -- Spray drying as for food-grade nanomaterial -- Nanosensors for foods -- Index.

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.

ISBN: 9783030445522

Standard No.: 10.1007/978-3-030-44552-2doiSubjects--Topical Terms:

591510
Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Nano-food Engineering = Volume One /
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