Impact of Nanoscience in the Food Industry Handbook of Food Bioengineering Series

Langue : Anglais

Coordonnateurs : Grumezescu Alexandru Mihai, Holban Alina Maria

Couverture de l’ouvrage Impact of Nanoscience in the Food Industry

Résumé
Sommaire
Lectorat
Biographie
Commentaire

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.

1. Application of Nanotechnology in Food Industry: Present Status and Future Prospects 2. Nanotechnology: a pioneering rebellion for food diligence 3. Implication of Nano Science in the Food Processing and Agricultural Industries 4. Progress and challenges of nanotechnology in food engineering 5. Nanotechnology trends in the food industry: recent developments, risks and regulation 6. Impact of Nanoscience in Food Industry – Consumer’s Health and Regulatory Organisations 7. Functionalised silica nanomaterials as a new tool for new industrial applications 8. Eco-friendly synthesis of metal /metal oxide nanoparticles and their application in food packaging and food preservation 9. Significance of Nanotechnology for sensing, estimation, degradation and formulation of agrochemicals 10. Nanometals as promoters of nutraceutical quality in crop plants 11. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants 12. Stabilized R-alpha-lipoic acid by encapsulation using cyclodextrins 13. Integrated process control for result oriented process automation 14. Electrospun Polymeric Nanofibers in Food Packaging 15. Use of nanoparticles in the food industry. Advances and perspectives

Experts on the field of nanoscience, students and people from the food industry and academic researchers, regulatory agencies

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

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