Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
Author: Anonim
Publsiher: Academic Press
Total Pages: 478
Release: 2019-10-24
ISBN 10: 0128156724
ISBN 13: 9780128156728
Language: EN, FR, DE, ES & NL

Nanoencapsulation of Food Ingredients by Specialized Equipment Book Review:

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients
Author: Anonim
Publsiher: Academic Press
Total Pages: 696
Release: 2020-03-07
ISBN 10: 0128156686
ISBN 13: 9780128156681
Language: EN, FR, DE, ES & NL

Characterization of Nanoencapsulated Food Ingredients Book Review:

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 668
Release: 2019-06-14
ISBN 10: 0128156643
ISBN 13: 9780128156643
Language: EN, FR, DE, ES & NL

Biopolymer Nanostructures for Food Encapsulation Purposes Book Review:

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes
Author: Anonim
Publsiher: Academic Press
Total Pages: 564
Release: 2019-08-03
ISBN 10: 0128156740
ISBN 13: 9780128156742
Language: EN, FR, DE, ES & NL

Lipid Based Nanostructures for Food Encapsulation Purposes Book Review:

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Nanomaterials in Bionanotechnology

Nanomaterials in Bionanotechnology
Author: Ravindra Pratap Singh,Kshitij RB Singh
Publsiher: CRC Press
Total Pages: 388
Release: 2021-08-18
ISBN 10: 1000428346
ISBN 13: 9781000428346
Language: EN, FR, DE, ES & NL

Nanomaterials in Bionanotechnology Book Review:

Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects. This book explains the basics of nanomaterial properties, synthesis, biological synthesis, and chemistry and demonstrates how to use nanomaterials to overcome problems in agricultural, environmental, and biomedical applications. Features Covers nanomaterials for environmental analysis and monitoring for heavy metals, chemical toxins, and water pollutant detection Describes nanomaterials-based biosensors and instrumentation and use in disease diagnosis and therapeutics Discusses nanomaterials for food processing and packaging and agricultural waste management Identifies challenges in nanomaterials-based technology and how to solve them This work serves as a reference for industry professionals, advanced students, and researchers working in the discipline of bionanotechnology.

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 500
Release: 2017-05-25
ISBN 10: 0128097418
ISBN 13: 9780128097410
Language: EN, FR, DE, ES & NL

Nanoencapsulation of Food Bioactive Ingredients Book Review:

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Emulsion based Encapsulation of Antioxidants

Emulsion   based Encapsulation of Antioxidants
Author: M. Ali Aboudzadeh
Publsiher: Springer Nature
Total Pages: 135
Release: 2021
ISBN 10: 3030620522
ISBN 13: 9783030620523
Language: EN, FR, DE, ES & NL

Emulsion based Encapsulation of Antioxidants Book Review:

Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 774
Release: 2020-06-17
ISBN 10: 012816042X
ISBN 13: 9780128160428
Language: EN, FR, DE, ES & NL

Handbook of Food Nanotechnology Book Review:

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Nanomaterials for Food Applications

Nanomaterials for Food Applications
Author: Anonim
Publsiher: Elsevier
Total Pages: 444
Release: 2018-11-16
ISBN 10: 012814131X
ISBN 13: 9780128141311
Language: EN, FR, DE, ES & NL

Nanomaterials for Food Applications Book Review:

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 484
Release: 2018-01-20
ISBN 10: 0128114932
ISBN 13: 9780128114933
Language: EN, FR, DE, ES & NL

Impact of Nanoscience in the Food Industry Book Review:

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Spray Drying Encapsulation of Bioactive Materials

Spray Drying Encapsulation of Bioactive Materials
Author: Seid Mahdi Jafari,Ali Rashidinejad
Publsiher: CRC Press
Total Pages: 500
Release: 2021-09-07
ISBN 10: 1000416445
ISBN 13: 9781000416442
Language: EN, FR, DE, ES & NL

Spray Drying Encapsulation of Bioactive Materials Book Review:

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 636
Release: 2017-04-11
ISBN 10: 0128113642
ISBN 13: 9780128113646
Language: EN, FR, DE, ES & NL

Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book Review:

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products
Author: Anonim
Publsiher: Academic Press
Total Pages: 548
Release: 2020-10-17
ISBN 10: 0128165197
ISBN 13: 9780128165195
Language: EN, FR, DE, ES & NL

Application of Nano Microencapsulated Ingredients in Food Products Book Review:

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
Author: George Saravacos,Athanasios E. Kostaropoulos
Publsiher: Springer
Total Pages: 775
Release: 2015-12-29
ISBN 10: 3319250205
ISBN 13: 9783319250205
Language: EN, FR, DE, ES & NL

Handbook of Food Processing Equipment Book Review:

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Food Nanoscience and Nanotechnology

Food Nanoscience and Nanotechnology
Author: Humberto Hernández-Sánchez,Gustavo Fidel Gutiérrez-López
Publsiher: Springer
Total Pages: 300
Release: 2015-05-14
ISBN 10: 3319135961
ISBN 13: 9783319135960
Language: EN, FR, DE, ES & NL

Food Nanoscience and Nanotechnology Book Review:

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

Nanoemulsions

Nanoemulsions
Author: Seid Mahdi Jafari,D. Julian McClements
Publsiher: Academic Press
Total Pages: 664
Release: 2018-02-24
ISBN 10: 0128118393
ISBN 13: 9780128118399
Language: EN, FR, DE, ES & NL

Nanoemulsions Book Review:

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
Author: Anonim
Publsiher: Academic Press
Total Pages: 314
Release: 2021-07-03
ISBN 10: 0128165189
ISBN 13: 9780128165188
Language: EN, FR, DE, ES & NL

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Book Review:

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation. Explores how to analyze the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients

Handbook of Encapsulation and Controlled Release

Handbook of Encapsulation and Controlled Release
Author: Munmaya Mishra
Publsiher: CRC Press
Total Pages: 1544
Release: 2015-12-01
ISBN 10: 1482232340
ISBN 13: 9781482232349
Language: EN, FR, DE, ES & NL

Handbook of Encapsulation and Controlled Release Book Review:

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Progress in Food Preservation

Progress in Food Preservation
Author: Rajeev Bhat,Gopinadham Paliyath
Publsiher: John Wiley & Sons
Total Pages: 630
Release: 2012-03-05
ISBN 10: 0470655852
ISBN 13: 9780470655856
Language: EN, FR, DE, ES & NL

Progress in Food Preservation Book Review:

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Nanopesticides

Nanopesticides
Author: Leonardo F. Fraceto,Vera Lucia S.S. de Castro,Renato Grillo,Daiana Ávila,Halley Caixeta Oliveira,Renata Lima
Publsiher: Springer Nature
Total Pages: 360
Release: 2020-07-06
ISBN 10: 3030448738
ISBN 13: 9783030448738
Language: EN, FR, DE, ES & NL

Nanopesticides Book Review:

This book explores the development of nanopesticides and tests of their biological activity against target organisms. It also covers the effects of nanopesticides in the aquatic and terrestrial environments, along with related subjects including fate, behaviour, mechanisms of action and toxicity. Moreover, the book discusses the potential risks of nanopesticides for non-target organisms, as well as regulatory issues and future perspectives.