Advances in Processing Technologies for Bio-based Nanosystems in Food

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances...

Full description

Saved in:
Bibliographic Details
Main Authors Ramos, Óscar L, Pereira, Ricardo N, Cerqueria, Miguel A, Teixeira, José A, Vicente, António A
Format eBook
LanguageEnglish
Published Milton CRC Press 2020
Taylor & Francis Group
Edition1
SeriesContemporary Food Engineering
Subjects
behavior of bio-nanosystems
bio-based materials
bioactive compounds
BIOMEDICALSCIENCEnetBASE
BIOSCIENCEnetBASE
Biotechnology
characterization of bio-nanosystems
electrohydrodynamic techniques
Food
Food Biotechnology
Food industry and trade
food nanoscience
FOODnetBASE
Lipid-based Nanosystems
NanoHydrogels
NanoLaminated systems
nanostructures systems
Nanotechnology
SCI-TECHnetBASE
STMnetBASE
Food Contact Materials
Bioactive Compounds
Resistive Pulse Sensing
Electrospun Nanofibers
Food Nanotechnology
Tea Tree Oil
EFSA Guidance
Nano Spray Driers
EHD Process
SLNs
High Pressure Homogenizers
Delivery System
Bile Salt Micelles
Soy Protein Isolate
NLCs
Cold Homogenization Technique
Coaxial Electrospinning
EFSA Guideline
Essential Oils
FeSSIF
Encapsulate Fish Oil
Emulsion Solvent Diffusion Technique
Tor Signaling Pathway
Lipid NPs
Ohmic Heating
Online AccessGet full text

Cover

Table of Contents:
  • Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Series Preface -- Series Editor -- Preface -- Acknowledgments -- About the Editors -- Contributors -- SECTION I: Overview -- Chapter 1: Nanotechnology in Food: Introduction, Context, and Concepts -- SECTION II: Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies -- Chapter 2: Nanohydrogels Production -- Chapter 3: Nanoparticles Production Methods -- Chapter 4: Lipid-Based Nanosystems Production -- Chapter 5: Nanolaminated Systems Production by Layer-by-Layer Technique -- Chapter 6: Bio-nanosystems Resorting to Electrohydrodynamic Processing -- Chapter 7: Characterization of Bio-nanosystems -- SECTION III: Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds -- Chapter 8: Delivery Systems: Improving Food Quality, Safety and Potential Health Benefits -- Chapter 9: Uptake and Digestion -- Chapter 10: Mechanism of Action and Toxicological Profile of Essential Oils in Foodstuff -- SECTION IV: Applications in Food Industries -- Chapter 11: Nanotechnology as a Way for Bio-based and Biodegradable Food Packaging with Enhanced Properties -- Chapter 12: Nanotechnology in Food Processing -- Chapter 13: Nanotechnology in Food Preservation -- SECTION V: Future Perspectives -- Chapter 14: Advanced Methods for the Detection of Micro- and Nanosystems in Food -- Chapter 15: New Research Trends and Future Perspective in Bio-based Nanosystems Produced by Electrohydrodynamic Processing for Applications in the Food Industry -- Index