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Books > Professional & Technical > Technology: general issues > Nanotechnology
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Food Applications of Nanotechnology (Hardcover)
Loot Price: R6,378
Discovery Miles 63 780
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Food Applications of Nanotechnology (Hardcover)
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Nanotechnology has developed remarkably in recent years and,
applied in the food industry, has allowed new industrial advances,
the improvement of conventional technologies, and the
commercialization of products with new features and
functionalities. This progress offers the potential to increase
productivity for producers, food security for consumers and
economic growth for industries. Food Applications of Nanotechnology
presents the main advances of nanotechnology for food industry
development. The fundamental concepts of the technique are
presented, followed by examples of application in several sectors,
such as the enhancement of flavor, color and sensory
characteristics; the description of the general concepts of
nano-supplements, antimicrobial nanoparticles and other active
compounds into food; and developments in the field of packaging,
among others. In addition, this work updates readers on the
industrial development and the main regulatory aspects for the
safety and commercialization of nanofoods. Features: Provides a
general overview of nanotechnology in the food industry Discusses
the current status of the production and use of nanomaterials as
food additives Covers the technological developments in the areas
of flavor, color and sensory characteristics of food and food
additives Reviews nanosupplements and how they provide improvements
in nutritional functionality Explains the antibacterial properties
of nanoparticles for food applications This book will serve food
scientists and technologists, food engineers, chemists and
innovators working in food or ingredient research and new product
development. Gustavo Molina is associate professor at the UFVJM
(Diamantina-Brazil) in Food Engineering and head of the Laboratory
of Food Biotechnology and conducts scientific and technical
research. His research interests are focused on industrial
biotechnology.Dr. Inamuddin is currently working as assistant
professor in the chemistry department of Faculty of Science, King
Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent
faculty member (assistant professor) at the Department of Applied
Chemistry, Aligarh Muslim University, Aligarh, India. He has
extensive research experience in multidisciplinary fields of
analytical chemistry, materials chemistry, and electrochemistry
and, more specifically, renewable energy and environment. Prof.
Abdullah M. Asiri is professor of organic photochemistry and has
been the head of the chemistry department at King Abdulaziz
University since October 2009, as well as the director of the
Center of Excellence for Advanced Materials Research (CEAMR) since
2010. His research interest covers color chemistry, synthesis of
novel photochromic and thermochromic systems, synthesis of novel
coloring matters and dyeing of textiles, materials chemistry,
nanochemistry and nanotechnology, polymers, and plastics. Franciele
Maria Pelissari graduated in Food Engineering; earned her master's
degree (2009) at the University of Londrina (UEL), Londrina,
Brazil; and her PhD (2013) at the University of Campinas (Unicamp),
Campinas, Brazil. Since 2013, she has been associate professor at
the Institute of Science and Technology program at the Federal
University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil,
in Food Engineering, and also full professor in the graduate
program in Food Science and Technology.
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