Emerging Nanotechnologies in Food Science

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.

Autorentext
Dr. Rosa Busquets is currently working as an Associate Professor in the School
of Life Sciences, Pharmacy and Chemistry, Faculty of Health Science Social Care
and Education, Kingston University, Penrhyn Road Campus, Kingston upon
Thames, United Kingdom. She works toward pushing the barriers of analytical
chemistry and achieving significant improvements in monitoring molecules of
special environmental relevance. Rosa is a specialist in chromatography-mass spectrometry and
in the analysis of complex matrices. She is particularly interested in environmental monitoring and
remediation. She carries out research to remove contaminants that pose a major
threat to ecosystems due to their toxicity and high mobility and can therefore contaminate
fresh water and affect our health. Nanoparticles, pesticides, plastic degradation
products, and pharmaceuticals are among these contaminants.
xxx About the editors
Kumar-BECS-

Klappentext

This book 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. . Nano-ingredients and engineered nanoparticles developed to produce technologically improved food are presented from both food science and engineering perspectives. Coverage is also given to the newest developments nanotechnology-incorporating materials that come into contact with food. The potential health effects of nanoparticles introduced in food or those leached from the food-containers and utensils and their interaction with cells and microbes are also discussed. The latter 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.

Inhalt

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