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Food Nanoscience and Nanotechnology

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Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

Author(s): Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López (eds.)
Series: Food Engineering Series
Edition: 1
Publisher: Springer International Publishing
Year: 2015

Language: English
Pages: 300
Tags: Food Science; Nanochemistry; Nanotechnology and Microengineering

Front Matter....Pages i-xviii
Introduction....Pages 1-3
Tools for the Study of Nanostructures....Pages 5-38
Development of Food Nanostructures by Electrospinning....Pages 39-58
Polysaccharide-Based Nanoparticles....Pages 59-68
Protein-Based Nanoparticles....Pages 69-79
Indentation Technique: Overview and Applications in Food Science....Pages 81-98
Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles....Pages 99-143
High Shear Methods to Produce Nano-sized Food Related to Dispersed Systems....Pages 145-161
Hydrodynamic Characterization of the Formation of Alpha-Tocopherol Nanoemulsions in a Microfluidizer....Pages 163-175
Role of Surfactants and Their Applications in Structured Nanosized Systems....Pages 177-186
Food Nano- and Microconjugated Systems: The Case of Albumin–Capsaicin....Pages 187-203
Polymer Nanocomposites for Food Packaging Applications....Pages 205-212
Nanobiosensors in Food Science and Technology....Pages 213-230
Carbon Nanotubes and Their Potential Applications in Developing Electrochemical Biosensors for the Detection of Analytes in Food....Pages 231-242
Safety Studies of Metal Oxide Nanoparticles Used in Food Industry....Pages 243-265
Multiscale and Nanostructural Approach to Fruits Stability....Pages 267-281
Modulating Oxidative Stress: A Nanotechnology Perspective for Cationic Peptides....Pages 283-297
Back Matter....Pages 299-300