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Elsevier

Food Applications of Nanotechnology

  • 1st Edition, Volume 88 - May 29, 2019
  • Latest edition
  • Editors: Loong-Tak Lim, Michael A. Rogers
  • Language: English

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects p… Read more

Description

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

Key features

  • Contains contributions from experts in the areas of food nano-science and technology
  • Provides extensive citation of references to cover up-to-date and background literature
  • Covers past, present and future aspects of food nano science and technology

Readership

Academia and industry technical audience who are interested in transformative nanotechnologies, specifically on how their techniques and principles can be applied to increase safety, reduce waste, enhance nutrition/quality of food

Table of contents

1. Nanotechnology in food and nutrition - past, present and future perspectives
Michael Rogers

2. Assembled protein nanoparticles in food and nutrition applications
Owen Griffith Jones

3. Nano-scale carbohydrate Materials in food/nutrition/agricultural applications
Alvaro Renato Guerra Dias and Elessandra da Rosa Zavareze

4. Nanotechnology-based colloidal delivery systems in foods
Qingrong Huang

5. Electrospinning and Electrospraying in food
L.T Lim

6. Bioavailability of nanotechnology-based bioactives and nutraceuticals
Gabriel Davidov Pardo

7. Packaging Nanotechnology
Rafael A. Auras and Maria Rubino

8. Health, environmental, safety of nanomaterials in food
Hongda Chen

Product details

  • Edition: 1
  • Latest edition
  • Volume: 88
  • Published: May 29, 2019
  • Language: English

About the editor

MR

Michael A. Rogers

Prof. Michael Rogers’ first appointment after the completion of his Ph.D. was at the University of Saskatchewan in Food Nanotechnology as an Assistant Professor in the Department of Food and Bioproduct Sciences. From 2012-2015, he took a position at Rutgers University in Food Science and as the Director of the Center for Gastrointestinal Physiology at the New Jersey Institute of Food, Nutrition and Health where he was awarded both the Endel Karmas award for teaching excellence and the Directors Award for Scientific excellence. Dr. Rogers is currently an Associate Professor and Tier II Canada Research Chair in Food Nanotechnology at the University of Guelph. He has been awarded the Top Young Scientist awards through both IUFoST, in 2008 and the American Oil Chemists’ Society in 2015. Dr. Rogers has published over 75 peer reviewed publications which have accumulated an H-index of 26. His work has appeared on the cover of Chemical Society Reviews (2015, 44, 6035-6058: Impact factor 38.62) and Langmuir (2015, 30, 14128-14142: Impact factor 3.83). He has presented his work more than 55 times at international conferences and has overseen more than 1.5 million dollars in research funding.
Affiliations and expertise
Associate Professor, University of Guelph, Canada

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