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Book

Food Nanotechnology

Book

Food Nanotechnology

DOI link for Food Nanotechnology

Food Nanotechnology book

Principles and Applications

Food Nanotechnology

DOI link for Food Nanotechnology

Food Nanotechnology book

Principles and Applications
ByC. Anandharamakrishnan, S. Parthasarathi
Edition 2nd Edition
First Published 2019
eBook Published 30 January 2019
Pub. Location Boca Raton
Imprint CRC Press
DOI https://doi.org/10.1201/9781315153872
Pages 454
eBook ISBN 9781315153872
Subjects Engineering & Technology, Food Science & Technology
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Anandharamakrishnan, C., & Parthasarathi, S. (2019). Food Nanotechnology: Principles and Applications (2nd ed.). CRC Press. https://doi.org/10.1201/9781315153872

ABSTRACT

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.

This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles.

 

Features

  • Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection

  • Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up

  • Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors

  • Discusses different formulation and preparation methods for loading food bioactive compounds

 

Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

TABLE OF CONTENTS

part Part I|2 pages

Perspectives

chapter Chapter 1|6 pages

Introduction

ByS. Parthasarathi, C. Anandharamakrishnan

chapter Chapter 2|20 pages

Fundamentals of Nanotechnology

ByS. Parthasarathi, C. Anandharamakrishnan

chapter Chapter 3|16 pages

Characteristics and Behavior of Nanofluids

ByS.K. Vimala Bharathi, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan

chapter Chapter 4|22 pages

Understanding the Risk

ByS.K. Sivakama Sundari, J.A. Moses, C. Anandharamakrishnan

chapter Chapter 5|26 pages

Ethical and Regulatory Issues in Applications of Nanotechnology in Food

ByLeena Maria, J.A. Moses, C. Anandharamakrishnan

part Part II|2 pages

Product and Processes

chapter Chapter 6|30 pages

Fabrication of Nanomaterials

ByR. Preethi, Leena Maria, J.A. Moses, C. Anandharamakrishnan

chapter Chapter 7|30 pages

Protein- and Polysaccharide-Based Nanoparticles

ByS. Priyanka, S. Kritika, J.A. Moses, C. Anandharamakrishnan

chapter Chapter 8|32 pages

NanoemulsionsPreparation, Stability, and Application in Food

ByP. Karthik, Sayantani Dutta, C. Anandharamakrishnan

chapter Chapter 9|30 pages

Electrospraying and Spinning Techniques

Fabrication and Its Potential Applications
ByMaria Leena, K.S. Yoha, J.A. Moses, C. Anandharamakrishnan

chapter Chapter 10|22 pages

Nano-Delivery System for Food Bioactives

ByDas Trishitman, C. Anandharamakrishnan

chapter Chapter 11|20 pages

Stability and Viability of Food Nanoparticles

ByS. Parthasarathi, C. Anandharamakrishnan

chapter Chapter 12|16 pages

Biological Fate of Nanoparticles

ByS. Parthasarathi, C. Anandharamakrishnan

chapter Chapter 13|33 pages

Nanocomposite for Food Packaging

ByS.K. Vimala Bharathi, B. Rohini, J.A. Moses, C. Anandharamakrishnan

part Part III|2 pages

Diagnostics and Characterization

chapter Chapter 14|32 pages

Nanosensors for Food Contaminant Detection

ByHeera Jayan, L. Bhavani Devi, C. Anandharamakrishnan

chapter Chapter 15|34 pages

Biosensors for Food Component Analysis

ByPraveena Bhatt, Monali Mukherjee, Uchangi Satyaprasad Akshath

chapter Chapter 16|22 pages

Characterization Methods for Nanoparticles

ByR. Gopirajah, C. Anandharamakrishnan

chapter Chapter 17|14 pages

Nanoparticle Synthesis by Plasma Processing

ByDas Trishitman, C. Anandharamakrishnan

chapter Chapter 18|24 pages

Multilayer Encapsulation Techniques

BySayantani Dutta, J.A. Moses, C. Anandharamakrishnan
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