{"product_id":"nanotechnology-in-functional-foods-hardback-9781119904823","title":"Nanotechnology in Functional Foods (Hardback) 9781119904823","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eNanotechnology in Functional Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eTanima Bhattacharya (Edited by), Bhattacharya (Author), Shakeel Ahmed (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119904823, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 8 August 2022\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e416 pages\u003cbr\u003e1 x 1 x 1 cm, 0.454 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eNANOTECHNOLOGY IN FUNCTIONAL FOODS\u003c\/b\u003e \u003cp\u003e\u003cb\u003eThe broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eFunctional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. \u003ci\u003eNanotechnology in Functional Foods\u003c\/i\u003e was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.  \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAudience\u003c\/b\u003e\u003cbr\u003e The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.  \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTanima Bhattacharya, PhD\u003c\/b\u003e, is a formulation scientist, who completed her Doctoral degree in Food Processing \u0026amp; Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China. She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences.  \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eShakeel Ahmed, PhD\u003c\/b\u003e, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Advancement of Nanotechnology in Developing Functional Foods: Nanotechnology in Functional Foods 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnimesh Naskar, Sebak Ranjan Roy, Ivi Chakraborty and Tanima Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 2\u003c\/p\u003e \u003cp\u003e1.2 Nanoencapsulation 3\u003c\/p\u003e \u003cp\u003e1.3 Nanotechnology in Dietary Supplements and Probiotics Formulation 12\u003c\/p\u003e \u003cp\u003e1.4 Nanotechnology in Food Packaging and Nanosensors 14\u003c\/p\u003e \u003cp\u003e1.5 Obstacles Coupled with Nanoencapsulation of Bioactive Components 15\u003c\/p\u003e \u003cp\u003e1.6 Conclusion 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Role of Nanotechnology in Fortifying Nutraceuticals 25\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnjana Singh, Samira Chugh, Dwaipayan Sinha and Arpita De\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Abbreviations 26\u003c\/p\u003e \u003cp\u003e2.2 Introduction 26\u003c\/p\u003e \u003cp\u003e2.3 What Are Nutraceuticals? 27\u003c\/p\u003e \u003cp\u003e2.4 Mechanism of Action of Nanomaterials 39\u003c\/p\u003e \u003cp\u003e2.5 Prospects and Concluding Remarks 48\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Nanoencapsulation Systems for Bioactive Compounds 61\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnindita Deb Pal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 62\u003c\/p\u003e \u003cp\u003e3.2 Nanoencapsulation Systems 64\u003c\/p\u003e \u003cp\u003e3.3 Limitations of Nanoencapsulation Systems 77\u003c\/p\u003e \u003cp\u003e3.4 Conclusion\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Nanotechnology in Honey: Future and Perspectives Honey as Nanoparticles 87\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMerve Keskin, Gülsen Kaya and Saban Keskin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 88\u003c\/p\u003e \u003cp\u003e4.2 Green Synthesis of Nanoparticles 93\u003c\/p\u003e \u003cp\u003e4.3 Green Synthesis of Honey-Mediated Nanoparticles 95\u003c\/p\u003e \u003cp\u003e4.4 Bioactivity of Honey Nanoparticles 96\u003c\/p\u003e \u003cp\u003e4.5 Future and Perspectives 97\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 97\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Nanoparticles in Nondairy Yogurt Formulation Techniques for Amelioration of Lifestyle Disorder Diseases 103\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTanima Bhattacharya, Rokeya Akter and Md. Habibur Rahman Abbreviations\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 104\u003c\/p\u003e \u003cp\u003e5.2 Nondairy Products as Functional Foods and Their Role in Immune Function 106\u003c\/p\u003e \u003cp\u003e5.3 Nanoparticles Bio-Yogurt Boosting Immunity 119\u003c\/p\u003e \u003cp\u003e5.4 Future Prospect and Conclusion 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Therapeutic Suitability of Functional Phyto-Oils Against Oral and MDR-Pathogens Through Nanotechnology 137\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAlaka Sahoo, Shasank S. Swain, Ajaya Kumar Jena and Maitreyee Panda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 138\u003c\/p\u003e \u003cp\u003e6.2 Chemical Classification and Physicochemical Characteristics of Phyto-Oils 140\u003c\/p\u003e \u003cp\u003e6.3 Therapeutic Action of Phyto-Oils Against Pathogenic Bacteria 141\u003c\/p\u003e \u003cp\u003e6.4 POs and Antibiotics Combination Against Pathogenic Bacteria 144\u003c\/p\u003e \u003cp\u003e6.5 Nanoformulation for Enhancement of Drug Ability\/Bioavailability of POs 144\u003c\/p\u003e \u003cp\u003e6.6 Future Prospective of POs with Advanced Formulation for Antibacterial Drug Development 148\u003c\/p\u003e \u003cp\u003e6.7 Conclusion 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Lipid Nanoformulation of Nutraceuticals as Neurotherapeuticals in Neurological Disorders 161\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMohamad Taleuzzaman, Sanjay Chauhan, Devendra Singh Tomar, Pankaj Kumar Singh, Isha Talwar and Md Noushad Javed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 162\u003c\/p\u003e \u003cp\u003e7.2 Pharmaceutical Challenges in Brain Delivery 164\u003c\/p\u003e \u003cp\u003e7.3 Physiological Barriers in Drug Delivery 166\u003c\/p\u003e \u003cp\u003e7.4 Approach for Nanotechnology-Enabled Delivery Systems and Their Prospects 168\u003c\/p\u003e \u003cp\u003e7.5 Lipid Nanocarriers 169\u003c\/p\u003e \u003cp\u003e7.6 Conclusion and Prospects 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nanofunctional Foods as Immunity Booster in COVID-19 193\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMuhammad Qasim Barkat, Ahsan Nawaz, Sana Asghar, Farwa Basit, Musaddique Hussain, Liaqat Hussain and Ximei Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 194\u003c\/p\u003e \u003cp\u003e8.2 Pathophysiology and Clinical Manifestation 196\u003c\/p\u003e \u003cp\u003e8.3 Epidemiology 198\u003c\/p\u003e \u003cp\u003e8.4 Role of Immune System 198\u003c\/p\u003e \u003cp\u003e8.5 Diagnosis 202\u003c\/p\u003e \u003cp\u003e8.6 Management and Treatment 203\u003c\/p\u003e \u003cp\u003e8.7 Nanotechnological Application 204\u003c\/p\u003e \u003cp\u003e8.8 Functional Foods 207\u003c\/p\u003e \u003cp\u003e8.9 Conclusion 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Dietary Diversification and Its Impact on Human Health 223\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnindita Ray (Chakravarti) and Soumam Dutta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 224\u003c\/p\u003e \u003cp\u003e9.2 Dietary Diversity--What Does It Indicate? 225\u003c\/p\u003e \u003cp\u003e9.3 Impact of Dietary Diversity on Health and Well-Being\u003c\/p\u003e \u003cp\u003e9.4 How to Measure Dietary Diversity? 233\u003c\/p\u003e \u003cp\u003e9.5 The Future: Using Nanotechnology as a Key in Improving Dietary Diversification\u003c\/p\u003e \u003cp\u003e234 9.6 Conclusion 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Effect of Nanofoods on Human Health 243\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLuxita Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 243\u003c\/p\u003e \u003cp\u003e10.2 Types of Nanoparticles in Foods 247\u003c\/p\u003e \u003cp\u003e10.3 Applications 249\u003c\/p\u003e \u003cp\u003e10.4 Use of Nanotechnology in Food Science and Technology 251\u003c\/p\u003e \u003cp\u003e10.5 Disadvantages of Nanoparticles 254\u003c\/p\u003e \u003cp\u003e10.6 Guidelines for Safety Issues 256\u003c\/p\u003e \u003cp\u003e10.7 Conclusion and Future Perspective 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Nanofunctional Foods: Current Advances and Perspective 261\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHitesh Chopra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 261\u003c\/p\u003e \u003cp\u003e11.2 Nanotechnology Techniques for Functional Foods 263\u003c\/p\u003e \u003cp\u003e11.3 Conclusion and Future Directions 280\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Recent Advancement of Nanotechnology in Functional Foods: Applications Perspectives 293\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAbhishek Kanugo, Rajat Goyal, Sanjay Sharma and Rupesh Kumar Gautam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 294\u003c\/p\u003e \u003cp\u003e12.2 Application of Nanotechnology in FFs 296\u003c\/p\u003e \u003cp\u003e12.6 Nanomaterials Accelerating Shelf-Life 317\u003c\/p\u003e \u003cp\u003e12.7 Conclusion 317\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Nanointelligence in Functional Food 329\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMuhamad Malik Mutoffar, Protity Shuvra Dey and Debashrita Das\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Functional Food 330\u003c\/p\u003e \u003cp\u003e13.2 Nanotechnology 334\u003c\/p\u003e \u003cp\u003e13.3 Artificial Intelligence 336\u003c\/p\u003e \u003cp\u003e13.4 Conclusion 353\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Nanofortification: An Emerging Technique for Enhancement of the Functionality of Foods with Ample Future Scopes 359\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShiladitya Ghosh, Dolanchapa Sikdar and Kakali Bandyopadhyay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 360\u003c\/p\u003e \u003cp\u003e14.2 Fortification of Food and Functionality Enhancement 361\u003c\/p\u003e \u003cp\u003e14.3 Types and Methods of Food Fortification 363\u003c\/p\u003e \u003cp\u003e14.4 Application of Nanotechnology in Food Fortification: Nanofortification 369\u003c\/p\u003e \u003cp\u003e14.5 Systems of Competent Nanoparticles and Fortification Agents 370\u003c\/p\u003e \u003cp\u003e14.6 Overall Assessment of Nanofortified Foods: Performance and Limitations 382\u003c\/p\u003e \u003cp\u003e14.7 Conclusion and Recommendations 386\u003c\/p\u003e \u003cp\u003eAcknowledgments 387\u003c\/p\u003e \u003cp\u003eReferences 387\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Mechanical engineering \u0026amp; materials [\u003ca title=\"See our other books on Mechanical engineering \u0026amp; materials\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Mechanical%20engineering%20\u0026amp;%20materials%20%5BTG%5D%22\"\u003eTG\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Scrivener","offers":[{"title":"Brand New","offer_id":52430994604312,"sku":"9781119904823","price":156.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119904823.jpg?v=1784768212","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/nanotechnology-in-functional-foods-hardback-9781119904823","provider":"Freshly Printed Books","version":"1.0","type":"link"}