Advances in Processing Technologies for Bio-based Nanosystems in Food

• Main Authors: Ramos, Óscar L, Pereira, Ricardo N, Cerqueria, Miguel A, Teixeira, José A, Vicente, António A
• Format: eBook
• Language: English
• Published: Milton CRC Press 2020; Taylor & Francis Group
• Edition: 1
• Series: Contemporary 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

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...