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Handbook Of Food Nanotechnology

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Handbook of Food Nanotechnology

Handbook of Food Nanotechnology Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2020-06-17
ISBN : 012816042X
Language : En, Es, Fr & De

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Book Description :

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Handbook of Food Chemistry

Handbook of Food Chemistry Book
Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Release : 2015-10-19
ISBN : 9783642366048
Language : En, Es, Fr & De

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Book Description :

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Food Nanotechnology

Food Nanotechnology Book
Author : C. Anandharamakrishnan,S. Parthasarathi
Publisher : CRC Press
Release : 2019-01-22
ISBN : 1498767184
Language : En, Es, Fr & De

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Book Description :

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

Handbook of Food Chemistry

Handbook of Food Chemistry Book
Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Release : 2015-10-11
ISBN : 9783642416095
Language : En, Es, Fr & De

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Book Description :

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

21st Century Nanoscience A Handbook

21st Century Nanoscience     A Handbook Book
Author : Klaus D. Sattler
Publisher : CRC Press
Release : 2020-04-22
ISBN : 1000702537
Language : En, Es, Fr & De

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Book Description :

This 21st Century Nanoscience Handbook will be the most comprehensive, up-to-date large reference work for the field of nanoscience. Handbook of Nanophysics by the same editor published in the fall of 2010 and was embraced as the first comprehensive reference to consider both fundamental and applied aspects of nanophysics. This follow-up project has been conceived as a necessary expansion and full update that considers the significant advances made in the field since 2010. It goes well beyond the physics as warranted by recent developments in the field. This eighth volume in a ten-volume set covers nanopharmaceuticals, nanomedicine, and food nanoscience. Key Features: Provides the most comprehensive, up-to-date large reference work for the field. Chapters written by international experts in the field. Emphasises presentation and real results and applications. This handbook distinguishes itself from other works by its breadth of coverage, readability and timely topics. The intended readership is very broad, from students and instructors to engineers, physicists, chemists, biologists, biomedical researchers, industry professionals, governmental scientists, and others whose work is impacted by nanotechnology. It will be an indispensable resource in academic, government, and industry libraries worldwide. The fields impacted by nanophysics extend from materials science and engineering to biotechnology, biomedical engineering, medicine, electrical engineering, pharmaceutical science, computer technology, aerospace engineering, mechanical engineering, food science, and beyond.

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-01-20
ISBN : 0128114932
Language : En, Es, Fr & De

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Book Description :

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. 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

Food Processing Handbook

Food Processing Handbook Book
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Release : 2012-05-07
ISBN : 3527634371
Language : En, Es, Fr & De

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Book Description :

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Food Processing Handbook 2 Volume Set

Food Processing Handbook  2 Volume Set Book
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Release : 2011-12-19
ISBN : 3527324682
Language : En, Es, Fr & De

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Book Description :

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-01-13
ISBN : 9780128114414
Language : En, Es, Fr & De

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Book Description :

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. 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

Handbook of Nanotechnology Applications

Handbook of Nanotechnology Applications Book
Author : Kajornsak Faungnawakij,Woei Jye Lau,Uracha Rungsardthong Ruktanonchai,Kuakoon Piyachomkwan
Publisher : Elsevier
Release : 2020-10-22
ISBN : 0128215097
Language : En, Es, Fr & De

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Book Description :

Handbook of Nanotechnology Applications: Environment, Energy, Agriculture and Medicine presents a comprehensive overview on recent developments and prospects surrounding nanotechnology use in water/wastewater separation and purification, energy storage and conversion, agricultural and food process, and effective diagnoses and treatments in medical fields. The book includes detailed overviews of nanotechnology, including nanofiltration membrane for water/wastewater treatment, nanomedicine and nanosensor development for medical implementation, advanced nanomaterials of different structural dimensions (0D, 1D, 2D and 3D) for energy applications, as well as food and agricultural utilization. Other sections discuss the challenges of lab-based research transitioning towards practical industrial use. Helps scientists and researchers quickly learn and understand the key role of nanotechnology in important industrial applications Takes an interdisciplinary approach, demonstrating how nanotechnology is being used in a wide range of industry sectors Outlines the role nanotechnology plays in creating safer, cheaper and more energy-efficient projects and devices

21st Century Nanoscience A Handbook

21st Century Nanoscience     A Handbook Book
Author : Klaus D. Sattler
Publisher : CRC Press
Release : 2020-04-22
ISBN : 1000702545
Language : En, Es, Fr & De

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Book Description :

This 21st Century Nanoscience Handbook will be the most comprehensive, up-to-date large reference work for the field of nanoscience. Handbook of Nanophysics by the same editor published in the fall of 2010 and was embraced as the first comprehensive reference to consider both fundamental and applied aspects of nanophysics. This follow-up project has been conceived as a necessary expansion and full update that considers the significant advances made in the field since 2010. It goes well beyond the physics as warranted by recent developments in the field. This ninth volume in a ten-volume set covers industiral applications. Key Features: Provides the most comprehensive, up-to-date large reference work for the field. Chapters written by international experts in the field. Emphasises presentation and real results and applications. This handbook distinguishes itself from other works by its breadth of coverage, readability and timely topics. The intended readership is very broad, from students and instructors to engineers, physicists, chemists, biologists, biomedical researchers, industry professionals, governmental scientists, and others whose work is impacted by nanotechnology. It will be an indispensable resource in academic, government, and industry libraries worldwide. The fields impacted by nanophysics extend from materials science and engineering to biotechnology, biomedical engineering, medicine, electrical engineering, pharmaceutical science, computer technology, aerospace engineering, mechanical engineering, food science, and beyond.

Handbook of Innovation in the Food and Drink Industry

Handbook of Innovation in the Food and Drink Industry Book
Author : Ruth Rama
Publisher : CRC Press
Release : 2008-03-26
ISBN : 1560222980
Language : En, Es, Fr & De

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Book Description :

Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.

Enhanced Occupational Outlook Handbook

Enhanced Occupational Outlook Handbook Book
Author : Inc. JIST Works
Publisher : JIST Works
Release : 2008-07
ISBN : 9781593575496
Language : En, Es, Fr & De

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Book Description :

Provides nearly eight thousand job descriptions and includes information on the nature of the job, working conditions, employment figures, training required, job outlook, and earnings.

Handbook of Bionanocomposites

Handbook of Bionanocomposites Book
Author : Shakeel Ahmed,Suvardhan Kanchi
Publisher : CRC Press
Release : 2018-08-06
ISBN : 135117066X
Language : En, Es, Fr & De

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Book Description :

Advanced bionanocomposite materials continue to be increasingly popular and are important for a wide range of scientific and engineering applications. In the race to exploit the unique mechanical, thermal, and electrical properties of bionanocomposite materials, researchers need to address new challenges in predicting, understanding, and managing the potentially adverse effects these materials could have on the environment and human life. This book focuses on the fundamentals of bionanostructured materials and bionanocomposites. It deals with some recent developments in the synthesis and characterization of bionanomaterials as well as their incorporation into polymer matrixes. The biological applications of bionanomaterials are also discussed in detail, along with the synthesis of bionanostructured materials and bionanocomposites, reviews of food packing, water remediation, heavy metal ion adsorption from wastewaters, and other industrial applications. This book is aimed at beginners in this field as well as advanced undergraduate- and graduate-level students of materials science and researchers working in the fields of bionanocomposites, nanotechnology, and analytical chemistry, especially those with an interest in materials for analytical applications.

Handbook of Biodegradable Polymeric Materials and Their Applications Materials

Handbook of Biodegradable Polymeric Materials and Their Applications  Materials Book
Author : Surya Mallapragada,Balaji Narasimhan
Publisher : Unknown
Release : 2006
ISBN : 9781588830548
Language : En, Es, Fr & De

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Book Description :

Download Handbook of Biodegradable Polymeric Materials and Their Applications Materials book written by Surya Mallapragada,Balaji Narasimhan, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

21st Century Nanoscience A Handbook

21st Century Nanoscience     A Handbook Book
Author : Klaus D. Sattler
Publisher : CRC Press
Release : 2020-11-13
ISBN : 1000703843
Language : En, Es, Fr & De

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Book Description :

21st Century Nanoscience - A Handbook: Public Policy, Education, and Global Trends (Volume 10) will be the most comprehensive, up-to-date large reference work for the field of nanoscience. Its predecessor, Handbook of Nanophysics, by the same editor was published in the fall of 2010 and was embraced as the first comprehensive reference to consider both fundamental and applied aspects of nanophysics. This follow-up project has been conceived as a necessary expansion and full update that considers the significant advances made in the field since 2010. It goes well beyond the physics as warranted by recent developments in the field. This tenth volume in a ten-volume set covers nanophotonics, nanoelectronics, and nanoplasmonics. Key Features: Provides the most comprehensive, up-to-date large reference work for the field. Chapters written by international experts in the field. Emphasizes presentation and real results and applications. This handbook distinguishes itself from other works by its breadth of coverage, readability and timely topics. The intended readership is very broad, from students and instructors to engineers, physicists, chemists, biologists, biomedical researchers, industry professionals, governmental scientists, and others whose work is impacted by nanotechnology. It will be an indispensable resource in academic, government, and industry libraries worldwide. The fields impacted by nanophysics extend from materials science and engineering to biotechnology, biomedical engineering, medicine, electrical engineering, pharmaceutical science, computer technology, aerospace engineering, mechanical engineering, food science, and beyond.

Food Biosynthesis

Food Biosynthesis Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-06-19
ISBN : 0128112085
Language : En, Es, Fr & De

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Book Description :

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering Offers alternative applications to produce natural foods Includes processes and techniques to produce health promoting foods Discusses the positive effects of biosynthesis on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Handbook of Microbial Nanotechnology

Handbook of Microbial Nanotechnology Book
Author : Chaudhery Mustansar Hussain
Publisher : Academic Press
Release : 2021-10-15
ISBN : 9780128234266
Language : En, Es, Fr & De

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Book Description :

Handbook of Microbial Nanotechnology is a collection of the most recent scientific advancements in the fundamentals & application of microbial nanotechnology across various sectors in industry. This is a comprehensive handbook which highlights the significant aspects of the vast subject area of microbial nanotechnology and the potential applications in food, pharmacology, water, environmental remediation etc. Microbial nanotechnology is taking part in creating development and innovation in various sectors. Despite the participation of microbial nanotechnology in modern development, there are some hindrances. The lack of information, the possibility of adverse impacts on the environment, human health, safety and sustainability, are still a challenge. This handbook addresses these challenges. This book will serve as an excellent reference handbook for researchers and students in the food science, materials sciences, biotechnology, microbiology and pharmaceutical fields. Offers up to date scientific information about integration of microbiology and nanotechnology Explores how nanotechnology can improve the detection of trace chemical contaminants, viruses and bacteria in food and other industry applications Provides readers with fundamental understanding of microbial nanotechnology and its challenges Includes real time applications with case studies to illustrate how microbial nanotechnology influences modern sciences and technolog

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies Book
Author : Taylor & Francis Group
Publisher : Unknown
Release : 2021-08
ISBN : 9781774630365
Language : En, Es, Fr & De

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Book Description :

Download Handbook of Research on Food Processing and Preservation Technologies book written by Taylor & Francis Group, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

21st Century Nanoscience A Handbook

21st Century Nanoscience     A Handbook Book
Author : Klaus D. Sattler
Publisher : CRC Press
Release : 2020-04-08
ISBN : 1000702863
Language : En, Es, Fr & De

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Book Description :

This 21st Century Nanoscience Handbook will be the most comprehensive, up-to-date large reference work for the field of nanoscience. Handbook of Nanophysics by the same editor published in the fall of 2010 and was embraced as the first comprehensive reference to consider both fundamental and applied aspects of nanophysics. This follow-up project has been conceived as a necessary expansion and full update that considers the significant advances made in the field since 2010. It goes well beyond the physics as warranted by recent developments in the field. This seventh volume in a ten-volume set covers bioinspired systems and methods. Key Features: Provides the most comprehensive, up-to-date large reference work for the field. Chapters written by international experts in the field. Emphasises presentation and real results and applications. This handbook distinguishes itself from other works by its breadth of coverage, readability and timely topics. The intended readership is very broad, from students and instructors to engineers, physicists, chemists, biologists, biomedical researchers, industry professionals, governmental scientists, and others whose work is impacted by nanotechnology. It will be an indispensable resource in academic, government, and industry libraries worldwide. The fields impacted by nanophysics extend from materials science and engineering to biotechnology, biomedical engineering, medicine, electrical engineering, pharmaceutical science, computer technology, aerospace engineering, mechanical engineering, food science, and beyond.