Nanotechnology in the Food, Beverage and Nutraceutical Industries

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

Autorentext
Qingrong Huang is Associate Professor in the Department of Food Science at Rutgers University at New Brunswick, USA. He is internationally known for his research into the applications of nanotechnology in the food industry.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: Processes, material characterization, risks and regulation

Chapter 1: An overview of the development and applications of nanoscale materials in the food industry

Abstract:

1.1 Introduction

1.2 Processes for nanomaterial production

1.3 Nano-assembled entities

1.4 Nanoscale materials - their applications in the food industry

1.5 Emerging trends

Chapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticals

Abstract:

2.1 Introduction

2.2 Nanoscale materials

2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals

2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals

2.5 Future trends

2.6 Sources of further information and advice

Chapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticals

Abstract:

3.1 Introduction

3.2 Detecting and characterizing - but what?

3.3 Challenges in detecting and characterizing nanoparticles in food products

3.4 Methods for detection and characterization of nanoparticles in food products

3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals

3.6 Future trends

3.8 Appendix: glossary

Chapter 4: Regulatory frameworks for food nanotechnologies

Abstract:

4.1 Introduction

4.2 Main applications in the food, beverage and healthfood industries

4.3 Regulatory developments in nanotechnologies

4.4 Risk assessment

4.5 Conclusions

Chapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale

Abstract:

5.1 Introduction

5.2 Methods

5.3 Applications

5.4 Future trends

Chapter 6: Characterization of food materials in multiple length scales using smallâ?angle Xâ?ray scattering and nuclear magnetic resonance: principle and applications

Abstract:

6.1 Introduction

6.2 Small-angle X-ray scattering (SAXS): an introduction

6.3 Direct and indirect interpretation of SAXS data

6.4 Application of synchrotron SAXS to food materials

6.5 Nuclear magnetic resonance (NMR)

6.6 Diffusion NMR

6.7 NMR spin relaxation

6.8 Time domain (TD)-NMR technique

6.9 Conclusions and future trends

Part II: Applications of nanotechnology in the food, beverage and nutraceutical industries

Chapter 7: Improving food sensory and nutritional quality through nanostructure engineering

Abstract:

7.1 Introduction

7.2 Engineering nanostructures in foods and beverages for improved sensory quality

7.3 Engineering nanostructures in foods and beverages for improved nutritional quality

7.4 Future trends

7.5 Sources of further information and advice

Chapter 8: Nanocapsules as delivery systems in the food, beverage and nutraceutical industries

Abstract:

8.1 Introduction

8.2 Chapter organization

8.3 Factors to consider when preparing nanoparticles and nanocapsules

8.4 Nanocapsule formation

8.5 Top-down approaches for nanocapsule formation: media milling

8.6 Top-down approaches for nanocapsule formation: homogenization

8.7 Conclusions

Chapter 9: Association colloids as delivery systems: principles and applications in the food and nutraceutical industries

Abstract:

9.1 Introduction

9.2 Naturally occurring association colloids

9.3 Protein-based systems

9.4 Examples of association colloids in food applications

9.5 Future trends

9.6 Sources of further information and advice

Chapter 10: Fabrication, characterization and properties of food