Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students.

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques.

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing.

Materials for Biomedical Engineering: Absorbable Polymers provides a detailed and comprehensive review of recent progress in absorbable biopolymers and their impact on biomedical engineering. The book's main focus lies in their classification, processing, properties and performance, biocompatibility, and their applications in tissue engineering, drug delivery, bone repair and regenerative medicine. The most up-to-date methods used to obtain such polymers and how to improve their properties is discussed in detail. This book provides readers with a comprehensive and updated review of the latest research in the field of absorbable polymers for biomedical applications.

Materials for Biomedical Engineering: Bioactive Materials for Antimicrobial, Anticancer, and Gene Therapy offers an up-to-date perspective on recent research findings regarding the application and use of these materials for disease treatment and prevention. Various types of currently investigated bioactive materials, including therapeutic nanostructures and antimicrobial hydrogels are discussed, as are their properties, impact and future role in therapeutic applications. The book will be extremely useful for new researchers who want to explore more information on the use of bioactive materials or for more experienced researchers who are interested in new trends and specific applications.

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products.

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field.

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

Water Purification, a volume in the Nanotechnology in the Food Industry series, provides an in-depth review of the current technologies and emerging application of nanotechnology in drinking water purification, also presenting an overview of the common drinking water contaminants, such as heavy metals, organics, microorganisms, pharmaceuticals, and their occurrences in drinking water sources. As the global water crisis has motivated the industry to look for alternative water supplies, nanotechnology presents significant potential for utilizing previously unacceptable water sources. This books explores the practical methodologies for transforming water using nanotechnologies, and is a comprehensive reference to a wide audience of food science research professionals, professors, and students who are doing research in this field.

Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods. Due to their high sensitivity and selectivity, nanobiosensors have attracted attention for their use in monitoring not only biological contaminants in food, but also potential chemical and physical hazards. This book offers a broad overview regarding the current progress made in the field of nanosensors, including cutting-edge technological progress and the impact of these devices on the food industry. Special attention is given to the detection of microbial contaminants and harmful metabolotes, such as toxins and hormones, which have a great impact on both humans and animal health and feed.

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, Mexico, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants.

Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful.

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide.

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

Nanobiomaterials in Galenic Formulations and Cosmetics: Applications of Nanobiomaterials is one of the first books on the market related to the application of nanotechnology in galenic formulations and cosmetics. This book provides the results of current research for those working in an applied setting. The advantage of having all this information in one coherent text is the focused nature of the chapters and the ease of which this information can be accessed. This collection of titles brings together many of the novel applications these materials have in biology, and discusses the advantages and disadvantages of each application and the perspectives of the technologies based on these findings. At the moment there is no other comparable book series covering all the subjects approached in this set of titles.

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.

Nanobiomaterials in Medical Imaging presents the latest developments in medical exploratory approaches using nanotechnology. Leading researchers from around the world discuss recent progress and state-of-the-art techniques. The book covers synthesis and surface modification of multimodal imaging agents, popular examples of nanoparticles and their applications in different imaging techniques, and combinatorial therapy for the development of multifunctional nanocarriers. The advantages and potential of current techniques are also considered. This book will be of interest to postdoctoral researchers, professors and students engaged in the fields of materials science, biotechnology and applied chemistry. It will also be highly valuable to those working in industry, including pharmaceutics and biotechnology companies, medical researchers, biomedical engineers and advanced clinicians.

Nanobiomaterials in Cancer Therapy presents the major applications of nanobiomaterials in oncology, offering an up-to-date overview of the latest research in this field. Utilizing nanobiomaterials, novel therapeutic approaches enable significant improvements in drug-loading capacity, formulation stability and drug efficiency. In this book, leading researchers from around the world share their expertise and unique insights. The book covers the fabrication methods of platforms for multimodal and combinatorial therapeutic options, along with simultaneous and real-time cancer imaging, and innovative approaches for oncology by passive or active pathways of multifunctional nanocarriers. The work also classifies and discusses engineered nanobiosystems for cancer therapy, prevention, and low cancer recurrence or relapse. This book will be of interest to postdoctoral researchers, professors and students engaged in the fields of materials science, biotechnology and applied chemistry. It will also be highly valuable to those working in industry, including pharmaceutics and biotechnology companies, medical researchers, biomedical engineers and advanced clinicians.

Nanobiomaterials in Antimicrobial Therapy presents novel antimicrobial approaches that enable nanotechnology to be used effectively in the treatment of infections. This field has gained a large amount of interest over the last decade, in response to the high resistance of pathogens to antibiotics. Leading researchers from around the world discuss the synthesis routes of nanobiomaterials, characterization, and their applications as antimicrobial agents. The books covers various aspects: mechanisms of toxicity for inorganic nanoparticles against bacteria; the development of excellent carriers for the transport of a high variety of antimicrobials; the use of nanomaterials to facilitate both diagnosis and therapeutic approaches against infectious agents; strategies to control biofilms based on enzymes, biosurfactants, or magnetotactic bacteria; bacterial adhesion onto polymeric surfaces and novel materials; and antimicrobial photodynamic inactivation. This book will be of interest to postdoctoral researchers, professors and students engaged in the fields of materials science, biotechnology and applied chemistry. It will also be highly valuable to those working in industry, including pharmaceutics and biotechnology companies, medical researchers, biomedical engineers and advanced clinicians.

Nanobiomaterials in Soft Tissue Engineering brings together recent developments and the latest approaches in the field of soft tissue engineering at the nanoscale, offering a new perspective on the evolution of current and future applications. Leading researchers from around the world present the latest research and share new insights. This book covers the major conventional and unconventional fabrication methods of typical three-dimensional scaffolds used in regenerative medicine. Surface modification and spatial properties are included in an up-to-date overview, with the latest in vivo applications of engineered 3D scaffolds discussed. The book also considers the impact, advantages and future scope of the various methods. This book will be of interest to postdoctoral researchers, professors and students engaged in the fields of materials science, biotechnology and applied chemistry. It will also be highly valuable to those working in industry, including pharmaceutics and biotechnology companies, medical researchers, biomedical engineers and advanced clinicians.

Surface Chemistry of Nanobiomaterials brings together the most recent findings regarding the surface modification of currently used nanomaterials, which is a field that has become increasingly important during the last decade. This book enables the results of current research to reach those who wish to use this knowledge in an applied setting. Leading researchers from around the world present various types of nanobiomaterials, such as quantum dots (QDs), carbon nanotubes, silver nanoparticles, copper oxide, zinc oxide, magnesium oxide, magnetite, hydroxyapatite and graphene, and discuss their related functionalization strategies. This book will be of interest to postdoctoral researchers, professors and students engaged in the fields of materials science, biotechnology and applied chemistry. It will also be highly valuable to those working in industry, including pharmaceutics and biotechnology companies, medical researchers, biomedical engineers and advanced clinicians.

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry.

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes.

Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses.

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field.