Nano-food Engineering

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.

Auteur
Umesh Hebbar is a Senior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India. Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India.

Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India.

Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.

Contenu
Part 1: Introductory Section
Introduction to Nano-foods

Fabrication methods and application of nanoemulsion and nanoencapsulated materials
Fabrication methods and application of lipid and polymer nanocomposites for food industry

Preparation methods and advantage of Nano-sorbents for food-contaminates removal

Spectroscopy , microscopy and physical properties of nanostructured materials for food industry

Challenges in Characterization and application of Nanoemulsion and Nanoencapsulation

Safety concerns of Nano-foods

Part 2: Engineering for Food-Grade Nanomaterials

Micro and Nanofibrils based systems for the application in food filtration

Evaporators in Nanofoods: principle and its future applications

Ultrasonication and Food-Grade Nanomaterials