Nanotechnology in functional foods:
NANOTECHNOLOGY IN FUNCTIONAL FOODSThe broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.Functional foods is an emerging trend in the food indus...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Beverly, MA
Scrivener Publishing
[2022]
Hoboken, NJ Wiley |
| Schlagworte: | |
| Zusammenfassung: | NANOTECHNOLOGY IN FUNCTIONAL FOODSThe broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented.- Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients.- Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.AudienceThe book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China.- |
| Beschreibung: | She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences.Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials. |
| Beschreibung: | xv, 399 Seiten Illustrationen, Diagramme |
| ISBN: | 9781119904823 |
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| 500 | |a She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences.Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials. | ||
| 520 | 3 | |a NANOTECHNOLOGY IN FUNCTIONAL FOODSThe broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented.- | |
| 520 | 3 | |a Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients.- | |
| 520 | 3 | |a Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.AudienceThe book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China.- | |
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Datensatz im Suchindex
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| author_facet | Bhattacharya, Tanima Ahmed, Shakeel 1989- |
| building | Verbundindex |
| bvnumber | BV048493728 |
| classification_rvk | VN 8000 |
| ctrlnum | (ELiSA)ELiSA-9781119904823 (OCoLC)1350773486 (DE-599)BVBBV048493728 |
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| id | DE-604.BV048493728 |
| illustrated | Illustrated |
| index_date | 2024-07-03T20:42:43Z |
| indexdate | 2024-12-09T09:06:54Z |
| institution | BVB |
| isbn | 9781119904823 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033871153 |
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| owner_facet | DE-703 |
| physical | xv, 399 Seiten Illustrationen, Diagramme |
| publishDate | 2022 |
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| publisher | Scrivener Publishing Wiley |
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| spelling | Bhattacharya, Tanima (DE-588)1272341089 edt Nanotechnology in functional foods edited by Tanima Bhattacharya, Shakeel Ahmed Beverly, MA Scrivener Publishing [2022] Hoboken, NJ Wiley xv, 399 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier She has published several scientific research articles in international peer-reviewed journals, and her research interests include the fabrication of biocompatible nanostructures and studying their properties and applications in the area of food science, technology, and biomedical sciences.Shakeel Ahmed, PhD, is an assistant professor of Chemistry at the Higher Education Department, Government of Jammu and Kashmir, India. His PhD degree in Chemistry is from Jamia Millia Islamia, A Central University, New Delhi. He has published several research publications in the area of green nanomaterials and biopolymers for various applications including biomedical, packaging, and water treatment. He has published more than 20 books in the area of nanomaterials and green materials. NANOTECHNOLOGY IN FUNCTIONAL FOODSThe broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia.Functional foods is an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented.- Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients.- Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.AudienceThe book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.Tanima Bhattacharya, PhD, is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of China.- Technische Innovation (DE-588)4431027-4 gnd rswk-swf Functional Food (DE-588)4480033-2 gnd rswk-swf Nanotechnologie (DE-588)4327470-5 gnd rswk-swf Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf Anorganische Chemie Biochemie Lebensmitteltechnologie und Getränketechnologie Biotechnologie Materialwissenschaft: Biomaterialien, Nanomaterialien, Kohlenstoff Sonstiges Bioanorganische Chemie Bioinorganic Chemistry Chemie Chemistry Food Biotechnology Food Science & Technology Functional Food Lebensmittel Lebensmittel / Biotechnologie Lebensmittelforschung u. -technologie Nanomaterialien Nanomaterials Nanotechnologie Nanotechnology Nanotechnologie (DE-588)4327470-5 s Functional Food (DE-588)4480033-2 s DE-604 Lebensmittelproduktion (DE-588)4114379-6 s Technische Innovation (DE-588)4431027-4 s Ahmed, Shakeel 1989- (DE-588)114076232X edt |
| spellingShingle | Nanotechnology in functional foods Technische Innovation (DE-588)4431027-4 gnd Functional Food (DE-588)4480033-2 gnd Nanotechnologie (DE-588)4327470-5 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd |
| subject_GND | (DE-588)4431027-4 (DE-588)4480033-2 (DE-588)4327470-5 (DE-588)4114379-6 |
| title | Nanotechnology in functional foods |
| title_auth | Nanotechnology in functional foods |
| title_exact_search | Nanotechnology in functional foods |
| title_exact_search_txtP | Nanotechnology in functional foods |
| title_full | Nanotechnology in functional foods edited by Tanima Bhattacharya, Shakeel Ahmed |
| title_fullStr | Nanotechnology in functional foods edited by Tanima Bhattacharya, Shakeel Ahmed |
| title_full_unstemmed | Nanotechnology in functional foods edited by Tanima Bhattacharya, Shakeel Ahmed |
| title_short | Nanotechnology in functional foods |
| title_sort | nanotechnology in functional foods |
| topic | Technische Innovation (DE-588)4431027-4 gnd Functional Food (DE-588)4480033-2 gnd Nanotechnologie (DE-588)4327470-5 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd |
| topic_facet | Technische Innovation Functional Food Nanotechnologie Lebensmittelproduktion |
| work_keys_str_mv | AT bhattacharyatanima nanotechnologyinfunctionalfoods AT ahmedshakeel nanotechnologyinfunctionalfoods |