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Lipid Based Nanostructures For Food Encapsulation Purposes

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Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes Book
Author : Anonim
Publisher : Academic Press
Release : 2019-08-03
ISBN : 0128156740
Language : En, Es, Fr & De

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Book Description :

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2019-06-14
ISBN : 0128156643
Language : En, Es, Fr & De

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Book Description :

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Innovative Food Processing Technologies

Innovative Food Processing Technologies Book
Author : Anonim
Publisher : Elsevier
Release : 2020-08-18
ISBN : 0128157828
Language : En, Es, Fr & De

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Book Description :

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients Book
Author : Anonim
Publisher : Academic Press
Release : 2020-03-07
ISBN : 0128156686
Language : En, Es, Fr & De

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Book Description :

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment Book
Author : Anonim
Publisher : Academic Press
Release : 2019-10-24
ISBN : 0128156724
Language : En, Es, Fr & De

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Book Description :

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Sustainable Agriculture Reviews 55

Sustainable Agriculture Reviews 55 Book
Author : Vaibhav Kumar Maurya
Publisher : Springer Nature
Release : 2021-11-29
ISBN : 3030768139
Language : En, Es, Fr & De

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Book Description :

Download Sustainable Agriculture Reviews 55 book written by Vaibhav Kumar Maurya, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Book
Author : Anonim
Publisher : Academic Press
Release : 2021-07-03
ISBN : 0128165189
Language : En, Es, Fr & De

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Book Description :

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation. Explores how to analyze the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients

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 Research on Nano Strategies for Combatting Antimicrobial Resistance and Cancer

Handbook of Research on Nano Strategies for Combatting Antimicrobial Resistance and Cancer Book
Author : Saravanan, Muthupandian,Gopinath, Venkatraman,Deekonda, Karthik
Publisher : IGI Global
Release : 2021-02-12
ISBN : 1799850501
Language : En, Es, Fr & De

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Book Description :

Multidrug-resistant bacteria play a significant role in public health by destroying the potency of existing antibiotics. Meanwhile, cancer remains one of the most common health problems that impact society, resulting in many deaths worldwide. Novel strategies are required to combat antimicrobial resistance and create efficient anticancer drugs that could revolutionize treatment. Nanomedicine is one such innovation that plays a significant role in developing alternative and more effective treatment strategies for antimicrobial resistance and cancer theranostics. The Handbook of Research on Nano-Strategies for Combatting Antimicrobial Resistance and Cancer is an essential scholarly resource that examines (1) how to overcome the existing, traditional approaches to combat antimicrobial resistance and cancer; (2) how to apply multiple mechanisms to target the cancer cells and microbes; and (3) how the nanomaterials can be used as carriers. Featuring a range of topics such as bacteriophage, nanomedicine, and oncology, this book is ideal for molecular biologists, microbiologists, nanotechnologists, academicians, chemists, pharmacists, oncologists, researchers, healthcare professionals, and students.

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products Book
Author : Anonim
Publisher : Academic Press
Release : 2020-10-17
ISBN : 0128165197
Language : En, Es, Fr & De

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Book Description :

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Food Formulation

Food Formulation Book
Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Release : 2021-03-15
ISBN : 1119614740
Language : En, Es, Fr & De

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Book Description :

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Carotenoids Structure and Function in the Human Body

Carotenoids  Structure and Function in the Human Body Book
Author : Muhammad Zia-Ul-Haq,Saikat Dewanjee,Muhammad Riaz
Publisher : Springer Nature
Release : 2021-03-21
ISBN : 3030464598
Language : En, Es, Fr & De

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Book Description :

Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.

Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients Book
Author : Anonim
Publisher : Academic Press
Release : 2020-06-02
ISBN : 012815666X
Language : En, Es, Fr & De

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Book Description :

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Food Applications of Nanotechnology

Food Applications of Nanotechnology Book
Author : Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri
Publisher : CRC Press
Release : 2019-08-29
ISBN : 1000022978
Language : En, Es, Fr & De

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Book Description :

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Anonim
Publisher : Academic Press
Release : 2017-03-17
ISBN : 0128119179
Language : En, Es, Fr & De

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Book Description :

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Nano food Engineering

Nano food Engineering Book
Author : Umesh Hebbar,Shivendu Ranjan,Nandita Dasgupta,Raghvendra Kumar Mishra
Publisher : Springer Nature
Release : 2020-08-06
ISBN : 3030445526
Language : En, Es, Fr & De

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Book Description :

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

Some New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods Book
Author : Jafar Milani
Publisher : BoD – Books on Demand
Release : 2019-03-20
ISBN : 1789857813
Language : En, Es, Fr & De

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Book Description :

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

Advances in Food Diagnostics

Advances in Food Diagnostics Book
Author : Fidel Toldrá,Leo M. L. Nollet
Publisher : John Wiley & Sons
Release : 2017-06-26
ISBN : 1119105897
Language : En, Es, Fr & De

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Book Description :

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry Book
Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba
Publisher : Elsevier
Release : 2020-04-20
ISBN : 0128199423
Language : En, Es, Fr & De

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Book Description :

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages Outlines major nanoencapsulation techniques for use in a variety of beverage types Discusses the major challenges of using nanomaterials in both beverages and beverage packaging

Smart Nanocontainers

Smart Nanocontainers Book
Author : Phuong Nguyen Tri,Trong-On Do,Tuan Anh Nguyen
Publisher : Elsevier
Release : 2019-11-08
ISBN : 0128168919
Language : En, Es, Fr & De

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Book Description :

Smart Nanocontainers explores the fundamental concepts and emerging applications of nanocontainers in biomedicine, pharmaceuticals and smart materials. In pharmaceuticals, nanocontainers have advantages over their micro-counterparts, including more efficient drug detoxification, higher intracellular uptake, better stability, less side effects and higher biocompatibility with tissue and cells. In materials science, such as coating technology, they help by making coatings smarter, stronger and more durable. This important reference will help anyone who wants to learn more on how nanocontainers are used to provide the controlled release of active agents, including their applications in smart coatings, corrosion, drug delivery, diagnosis, agri-food and gas storage. Discusses how the molecular design of nanocarriers can be optimized to increase performance Explores how nanocarriers are being used to produce a new generation of active coatings Explains how nanocarriers are being used to deliver more effective nanoscale drug delivery