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      Book

      Food Nanotechnology
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      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 1st 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 (1st 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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