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Elsevier

Nanomaterials for Food Applications

  • 1st Edition - November 16, 2018
  • Latest edition
  • Editors: Lopez Rubio Amparo, Maria José Fabra Rovira, Marta Martínez Sanz, Laura G. Gomez-Mascaraque
  • Language: English

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applie… Read more

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Description

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.

Key features

  • Demonstrates how nanotechnology can improve food quality and safety
  • Shows how nanotechnology is used to create more effective food processing techniques
  • Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

Readership

Biomaterials scientists and food scientists

Table of 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

Product details

  • Edition: 1
  • Latest edition
  • Published: November 16, 2018
  • Language: English

About the editors

LA

Lopez Rubio Amparo

Amparo Lopez Rubio is permanent research scientist and project leader within the Novel Materials and Nanotechnology Group of the IATA-CSIC, Spain. She has published over thirty-five papers in peer-reviewed international journals on the subjects of food technology, nanotechnology, packaging and biopackaging.
Affiliations and expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

MR

Maria José Fabra Rovira

Maria José Fabra Rovira is a Ramón y Cajal fellow at the Food Quality and Preservation Department at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain).Her research focuses on the development of highly functional biopolymers using nanotechnology.
Affiliations and expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

MS

Marta Martínez Sanz

Marta Martínez Sanz is a Juan de la Cierva fellow at the Food Quality and Preservation Department at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). Her research focuses on the production and characterisation of polysaccharides extracted from renewable resources such as food and agriculture derived wastes and marine resources.
Affiliations and expertise
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

LG

Laura G. Gomez-Mascaraque

Laura Gómez Gómez-Mascaraque is a research officer at Teagasc Food Research Center, Ireland. She eaned her Ph.D. in Food Science from Universitat Politecnica de Valencia, Spain in 2017. Her research focuses on the characterization of nano and microstructured food matrices and ingredients by microscopy, spectroscopy and scattering techniques as well as mircoencapsulation of bioactive food ingrediants.
Affiliations and expertise
Teagasc Food Research Center, Moorepark, Ireland

View book on ScienceDirect

Read Nanomaterials for Food Applications on ScienceDirect