You are previewing Nanotechnology in the Food, Beverage and Nutraceutical Industries.
O'Reilly logo
Nanotechnology in the Food, Beverage and Nutraceutical Industries

Book Description

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.

  • Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food
  • Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials
  • Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Table of Contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributor contact details
  6. Woodhead Publishing Series in Food Science, Technology and Nutrition
  7. Part I: Processes, material characterization, risks and regulation
    1. Chapter 1: An overview of the development and applications of nanoscale materials in the food industry
      1. Abstract:
      2. 1.1 Introduction
      3. 1.2 Processes for nanomaterial production
      4. 1.3 Nano-assembled entities
      5. 1.4 Nanoscale materials – their applications in the food industry
      6. 1.5 Emerging trends
    2. Chapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticals
      1. Abstract:
      2. 2.1 Introduction
      3. 2.2 Nanoscale materials
      4. 2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals
      5. 2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals
      6. 2.5 Future trends
      7. 2.6 Sources of further information and advice
    3. Chapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticals
      1. Abstract:
      2. 3.1 Introduction
      3. 3.2 Detecting and characterizing – but what?
      4. 3.3 Challenges in detecting and characterizing nanoparticles in food products
      5. 3.4 Methods for detection and characterization of nanoparticles in food products
      6. 3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals
      7. 3.6 Future trends
      8. 3.8 Appendix: glossary
    4. Chapter 4: Regulatory frameworks for food nanotechnologies
      1. Abstract:
      2. 4.1 Introduction
      3. 4.2 Main applications in the food, beverage and healthfood industries
      4. 4.3 Regulatory developments in nanotechnologies
      5. 4.4 Risk assessment
      6. 4.5 Conclusions
    5. Chapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale
      1. Abstract:
      2. 5.1 Introduction
      3. 5.2 Methods
      4. 5.3 Applications
      5. 5.4 Future trends
    6. Chapter 6: Characterization of food materials in multiple length scales using small‐angle X‐ray scattering and nuclear magnetic resonance: principle and applications
      1. Abstract:
      2. 6.1 Introduction
      3. 6.2 Small-angle X-ray scattering (SAXS): an introduction
      4. 6.3 Direct and indirect interpretation of SAXS data
      5. 6.4 Application of synchrotron SAXS to food materials
      6. 6.5 Nuclear magnetic resonance (NMR)
      7. 6.6 Diffusion NMR
      8. 6.7 NMR spin relaxation
      9. 6.8 Time domain (TD)-NMR technique
      10. 6.9 Conclusions and future trends
  8. Part II: Applications of nanotechnology in the food, beverage and nutraceutical industries
    1. Chapter 7: Improving food sensory and nutritional quality through nanostructure engineering
      1. Abstract:
      2. 7.1 Introduction
      3. 7.2 Engineering nanostructures in foods and beverages for improved sensory quality
      4. 7.3 Engineering nanostructures in foods and beverages for improved nutritional quality
      5. 7.4 Future trends
      6. 7.5 Sources of further information and advice
    2. Chapter 8: Nanocapsules as delivery systems in the food, beverage and nutraceutical industries
      1. Abstract:
      2. 8.1 Introduction
      3. 8.2 Chapter organization
      4. 8.3 Factors to consider when preparing nanoparticles and nanocapsules
      5. 8.4 Nanocapsule formation
      6. 8.5 Top-down approaches for nanocapsule formation: media milling
      7. 8.6 Top-down approaches for nanocapsule formation: homogenization
      8. 8.7 Conclusions
    3. Chapter 9: Association colloids as delivery systems: principles and applications in the food and nutraceutical industries
      1. Abstract:
      2. 9.1 Introduction
      3. 9.2 Naturally occurring association colloids
      4. 9.3 Protein-based systems
      5. 9.4 Examples of association colloids in food applications
      6. 9.5 Future trends
      7. 9.6 Sources of further information and advice
    4. Chapter 10: Fabrication, characterization and properties of food nanoemulsions
      1. Abstract:
      2. 10.1 Introduction
      3. 10.2 Emulsion science and technology
      4. 10.3 Nanoemulsion formation
      5. 10.4 Applications of nanoemulsions
      6. 10.5 Conclusions
      7. 10.6 Future trends
      8. 10.7 Acknowledgments
      9. 10.8 Sources of further information and advice
    5. Chapter 11: Nanotechnology-based approaches for rapid detection of chemical and biological contaminants in foods
      1. Abstract:
      2. 11.1 Introduction
      3. 11.2 Nanotechnology or nanomaterial-enabled novel detection techniques
      4. 11.3 Future trends
      5. 11.4 Sources of further information and advice
    6. Chapter 12: Nanocomposites for food and beverage packaging materials
      1. Abstract:
      2. 12.1 Introduction
      3. 12.2 Biodegradable polymers
      4. 12.3 Barrier properties in packaging
      5. 12.4 Nanofillers for nanocomposite packaging materials
      6. 12.5 Examples of nanocomposites and their properties
      7. 12.6 Nanobiocomposites: concepts and barrier properties
      8. 12.7 Future trends
    7. Chapter 13: Electrospun fibers: fabrication, functionalities and potential food industry applications
      1. Abstract:
      2. 13.1 Introduction
      3. 13.2 Production of nanofibers by electrospinning
      4. 13.3 Potential applications in the food and beverage industries
      5. 13.4 Future trends
      6. 13.5 Conclusions and sources of further information and advice
    8. Chapter 14: 14 Milk nanotubes: technology and potential applications
      1. Abstract:
      2. 14.1 Introduction
      3. 14.2 Preparation of a-lactalbumin nanotubes
      4. 14.3 Kinetics of self-assembly
      5. 14.4 Structure of the nanotubes
      6. 14.5 Stability of α-lactalbumin nanotubes
      7. 14.6 Future applications of α-lactalbumin nanotubes
    9. Chapter 15: Nano- and micro-engineered membranes: principles and applications in the food and beverage industries
      1. Abstract:
      2. 15.1 Membrane filtration technology
      3. 15.2 Membrane structures
      4. 15.3 Nano- and micro-engineering
      5. 15.4 Filtration applications
      6. 15.5 Membrane emulsification
  9. Index