Nano-food Engineering

Comprehensively outlines current applications of nanotechnology in food systems, including functionality and food-related nanotechnology
Presents research on food processing, packaging, storage and safety assessments of nanotechnology in the food industry
Studies the application of nanostructures in food engineering, including ingredient choices, production strategies and functionality aspects

Autorentext

Umesh Hebbar is a** **Senior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India.Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India.

Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India.

Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.

Inhalt
Introduction to Nanofood.- Supercritical Fluid Techniques to fabricate efficient nanoencapsulated food-grade materials.- Preparation methods and advantages of nano-sorbents for food contaminants determination.- Inclusion Complexation and Coacervation to fabricate Nanoencapsulated foods.- Principles and Potential Applications of Cavitation Technology for Nano-Foods.- Microfluidization Technique in Nano-Food Engineering.- Biopolymer Nanocomposite based food packaging.- Nanotechnology applications to improve solubility of bioactive constituents of foods for health-promoting purposes.- Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging.- Nano-films for food packaging.- Spray drying as for food-grade nanomaterial.- Nanosensors for foods.- Index.