Nanotechnology in the Food, Beverage and Nutraceutical Industries:
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington
Elsevier Science
2012
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| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
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| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 FLA01 |
| Beschreibung: | 8.3 Factors to consider when preparing nanoparticles and nanocapsules Cover; Nanotechnology in the food, beverage and nutraceutical industries; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I Processes, material characterization, risks and regulation; 1 An overview of the development and applications of nanoscale materials in the food industry; 1.1 Introduction; 1.2 Processes for nanomaterial production; 1.3 Nano-assembled entities; 1.4 Nanoscale materials -- their applications in the food industry; 1.5 Emerging trends; 1.6 References 2 Potential health risks of nanoparticles in foods, beverages and nutraceuticals2.1 Introduction; 2.2 Nanoscale materials; 2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals; 2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; 3 Detecting and characterizing nanoparticles in food, beverages and nutraceuticals; 3.1 Introduction; 3.2 Detecting and characterizing -- but what?; 3.3 Challenges in detecting and characterizing nanoparticles in food products 3.4 Methods for detection and characterization of nanoparticles in food products3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals; 3.6 Future trends; 3.7 References; 3.8 Appendix: glossary; 4 Regulatory frameworks for food nanotechnologies; 4.1 Introduction; 4.2 Main applications in the food, beverage and healthfood industries; 4.3 Regulatory developments in nanotechnologies; 4.4 Risk assessment; 4.5 Conclusions; 4.6 References; 5 Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale 5.1 Introduction5.2 Methods; 5.3 Applications; 5.4 Future trends; 5.5 References; 6 Characterization of food materials in multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance; 6.1 Introduction; 6.2 Small-angle X-ray scattering (SAXS): an introduction; 6.3 Direct and indirect interpretation of SAXS data; 6.4 Application of synchrotron SAXS to food materials; 6.5 Nuclear magnetic resonance (NMR); 6.6 Diffusion NMR; 6.7 NMR spin relaxation; 6.8 Time domain (TD)-NMR technique; 6.9 Conclusions and future trends; 6.10 Sources of further information and advice 6.11 ReferencesPart II Applications of nanotechnology inthe food, beverage and nutraceutical industries; 7 Improving food sensory and nutritional quality through nanostructure engineering; 7.1 Introduction; 7.2 Engineering nanostructures in foods and beverages for improved sensory quality; 7.3 Engineering nanostructures in foods and beverages for improved nutritional quality; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; 8 Nanocapsules as delivery systems in the food, beverage and nutraceutical industries; 8.1 Introduction; 8.2 Chapter organization 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 nan |
| Beschreibung: | 475 pages |
| ISBN: | 9780857095657 085709565X |
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| 500 | |a Cover; Nanotechnology in the food, beverage and nutraceutical industries; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I Processes, material characterization, risks and regulation; 1 An overview of the development and applications of nanoscale materials in the food industry; 1.1 Introduction; 1.2 Processes for nanomaterial production; 1.3 Nano-assembled entities; 1.4 Nanoscale materials -- their applications in the food industry; 1.5 Emerging trends; 1.6 References | ||
| 500 | |a 2 Potential health risks of nanoparticles in foods, beverages and nutraceuticals2.1 Introduction; 2.2 Nanoscale materials; 2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals; 2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; 3 Detecting and characterizing nanoparticles in food, beverages and nutraceuticals; 3.1 Introduction; 3.2 Detecting and characterizing -- but what?; 3.3 Challenges in detecting and characterizing nanoparticles in food products | ||
| 500 | |a 3.4 Methods for detection and characterization of nanoparticles in food products3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals; 3.6 Future trends; 3.7 References; 3.8 Appendix: glossary; 4 Regulatory frameworks for food nanotechnologies; 4.1 Introduction; 4.2 Main applications in the food, beverage and healthfood industries; 4.3 Regulatory developments in nanotechnologies; 4.4 Risk assessment; 4.5 Conclusions; 4.6 References; 5 Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale | ||
| 500 | |a 5.1 Introduction5.2 Methods; 5.3 Applications; 5.4 Future trends; 5.5 References; 6 Characterization of food materials in multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance; 6.1 Introduction; 6.2 Small-angle X-ray scattering (SAXS): an introduction; 6.3 Direct and indirect interpretation of SAXS data; 6.4 Application of synchrotron SAXS to food materials; 6.5 Nuclear magnetic resonance (NMR); 6.6 Diffusion NMR; 6.7 NMR spin relaxation; 6.8 Time domain (TD)-NMR technique; 6.9 Conclusions and future trends; 6.10 Sources of further information and advice | ||
| 500 | |a 6.11 ReferencesPart II Applications of nanotechnology inthe food, beverage and nutraceutical industries; 7 Improving food sensory and nutritional quality through nanostructure engineering; 7.1 Introduction; 7.2 Engineering nanostructures in foods and beverages for improved sensory quality; 7.3 Engineering nanostructures in foods and beverages for improved nutritional quality; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; 8 Nanocapsules as delivery systems in the food, beverage and nutraceutical industries; 8.1 Introduction; 8.2 Chapter organization | ||
| 500 | |a 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 nan | ||
| 650 | 4 | |a Food / Biotechnology | |
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Datensatz im Suchindex
| _version_ | 1804176917889286144 |
|---|---|
| any_adam_object | |
| author | Huang, Q. |
| author_facet | Huang, Q. |
| author_role | aut |
| author_sort | Huang, Q. |
| author_variant | q h qh |
| building | Verbundindex |
| bvnumber | BV043960518 |
| collection | ZDB-4-EBA |
| ctrlnum | (ZDB-4-EBA)ocn867318174 (OCoLC)867318174 (DE-599)BVBBV043960518 |
| dewey-full | 664.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.024 |
| dewey-search | 664.024 |
| dewey-sort | 3664.024 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:39:48Z |
| institution | BVB |
| isbn | 9780857095657 085709565X |
| language | English |
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| oclc_num | 867318174 |
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| physical | 475 pages |
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| publisher | Elsevier Science |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Huang, Q. Verfasser aut Nanotechnology in the Food, Beverage and Nutraceutical Industries Burlington Elsevier Science 2012 475 pages txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 8.3 Factors to consider when preparing nanoparticles and nanocapsules Cover; Nanotechnology in the food, beverage and nutraceutical industries; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I Processes, material characterization, risks and regulation; 1 An overview of the development and applications of nanoscale materials in the food industry; 1.1 Introduction; 1.2 Processes for nanomaterial production; 1.3 Nano-assembled entities; 1.4 Nanoscale materials -- their applications in the food industry; 1.5 Emerging trends; 1.6 References 2 Potential health risks of nanoparticles in foods, beverages and nutraceuticals2.1 Introduction; 2.2 Nanoscale materials; 2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals; 2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; 3 Detecting and characterizing nanoparticles in food, beverages and nutraceuticals; 3.1 Introduction; 3.2 Detecting and characterizing -- but what?; 3.3 Challenges in detecting and characterizing nanoparticles in food products 3.4 Methods for detection and characterization of nanoparticles in food products3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals; 3.6 Future trends; 3.7 References; 3.8 Appendix: glossary; 4 Regulatory frameworks for food nanotechnologies; 4.1 Introduction; 4.2 Main applications in the food, beverage and healthfood industries; 4.3 Regulatory developments in nanotechnologies; 4.4 Risk assessment; 4.5 Conclusions; 4.6 References; 5 Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale 5.1 Introduction5.2 Methods; 5.3 Applications; 5.4 Future trends; 5.5 References; 6 Characterization of food materials in multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance; 6.1 Introduction; 6.2 Small-angle X-ray scattering (SAXS): an introduction; 6.3 Direct and indirect interpretation of SAXS data; 6.4 Application of synchrotron SAXS to food materials; 6.5 Nuclear magnetic resonance (NMR); 6.6 Diffusion NMR; 6.7 NMR spin relaxation; 6.8 Time domain (TD)-NMR technique; 6.9 Conclusions and future trends; 6.10 Sources of further information and advice 6.11 ReferencesPart II Applications of nanotechnology inthe food, beverage and nutraceutical industries; 7 Improving food sensory and nutritional quality through nanostructure engineering; 7.1 Introduction; 7.2 Engineering nanostructures in foods and beverages for improved sensory quality; 7.3 Engineering nanostructures in foods and beverages for improved nutritional quality; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; 8 Nanocapsules as delivery systems in the food, beverage and nutraceutical industries; 8.1 Introduction; 8.2 Chapter organization 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 nan Food / Biotechnology Food / Standards Food technology / Standards Nanostructures / Standards TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Biotechnology fast Food Biotechnology |
| spellingShingle | Huang, Q. Nanotechnology in the Food, Beverage and Nutraceutical Industries Food / Biotechnology Food / Standards Food technology / Standards Nanostructures / Standards TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Biotechnology fast Food Biotechnology |
| title | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_auth | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_exact_search | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_full | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_fullStr | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_full_unstemmed | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_short | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
| title_sort | nanotechnology in the food beverage and nutraceutical industries |
| topic | Food / Biotechnology Food / Standards Food technology / Standards Nanostructures / Standards TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Biotechnology fast Food Biotechnology |
| topic_facet | Food / Biotechnology Food / Standards Food technology / Standards Nanostructures / Standards TECHNOLOGY & ENGINEERING / Food Science Food Biotechnology |
| work_keys_str_mv | AT huangq nanotechnologyinthefoodbeverageandnutraceuticalindustries |