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Emerging Nanotechnologies in Food Science
A multidisciplinary look at recent developments in nanotechnology in food science, covering applications, toxicity/benefits, and intellectual property
Rosa Busquets (Edited by)
9780323429801, Elsevier Science
Hardback, published 1 March 2017
236 pages
23.4 x 19 x 2.1 cm, 0.77 kg
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.
1. Concepts of Nanotechnology 2. Advances in Food Nanotechnology 3. Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management 4. Analysis of Nanomaterials in Food 5. Bioavailability of Nanomaterials and Interaction With Cells 6. Microbiological Toxicity of Nanoparticles 7. Polymer Nanocomposites for Food Packaging 8. Coatings and Inks for Food Packaging Including Nanomaterials 9. Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels 10. Critical Review of Relevant Recent Patent Applications Related to the Use of Nanotechnology in Food
Subject Areas: Food & beverage technology [TDCT]
