Novel approaches of nanotechnology in food : nanotechnology in the agri-food industry, Volume 1. / edited by Alexandru Mihai Grumezescu.
- Amsterdam, [Netherlands] : Academic Press, 2016.
- Nanotechnology in the Agri-Food Industry
Nanotechnology in the Agri-Food Industry ; Volume 1
1 online resource (774 p.)
- Food -- Biotechnology.
Food industry and trade -- Technological innovations.
- Electronic books.
- Cover; Title Page; Copyright Page; Contents; List of Contributors; Series Foreword; Series Preface; About the Series (Volumes I-X); Volume Preface; 1 - An update of definitions and regulations regarding nanomaterials in foods and other consumer products; 1 - Introduction; 2 - Nanoregulations in Different Fields; 2.1 - Chemicals; 2.2 - Food; 2.3 - Food Contact Materials; 2.4 - Feed; 2.5 - Pesticides and Biocides; 2.6 - Cosmetics; 2.7 - Medicinal Products and Devices; 2.8 - Other Products; 2.9 - Environment; 3 - Conclusions; References
2 - Recent advances in the application of nanomaterials and nanotechnology in food research1 - Introduction; 2 - Nanosensors; 3 - Nanocarriers; 4 - Nanoenabled Foods; 5 - Conclusions; References; 3 - Magnetic separation of nanobiostructured systems for innovation of biocatalytic processes in food industry; 1 - Introduction; 2 - Magnetic Nanoparticles Behavior; 3 - Enzymes Immobilization; 4 - Magnetic Nanosupports; 5 - Immobilization of Enzymes Applied for Food Processing on Magnetic Nanoparticles; 5.1 - Hydrolases; 5.1.1 - Amylases; 5.1.2 - Galactosidases; 5.1.3 - Invertases
5.1.4 - Pectinases5.1.5 - Proteases; 5.1.6 - Lipases; 5.2 - Isomerases; 5.2.1 - Glucose Isomerase; 5.3 - Lyases; 5.3.1 - Acetolactate Decarboxylase; 5.4 - Oxidoreductases; 5.4.1 - Glucose Oxidase; 5.4.2 - Laccase; 5.5 - Transferases; 5.5.1 - Cyclodextringlycosyltransferase; 6 - One-Step Method to Obtain Chitosan-Coated Magnetic Nanoparticles and Their Application for Bioethanol Production From A...; 7 - Conclusions; Acknowledgments; References; 4 - Natural materials as additives in food emulsions; 1 - Introduction; 2 - Importance of Use of Natural Materials for Food Emulsions
3 - Basics of Emulsions3.1 - Interactions Between Droplet Phase and Continuous Phase; 3.2 - Size Distribution of Dispersed Droplets in Emulsions; 3.3 - Droplets Coalescence; 3.4 - Competition of Droplets Breakup and Coalescence; 4 - Coalescence of Droplets During Emulsification; 4.1 - Antifoaming Effects in Emulsions; 4.2 - Using Sonication for Emulsification; 4.3 - Interfacial Interactions in Pickering Emulsions; 5 - Rheology of Food Emulsions; 5.1 - Behavior of Gels for Food Applications; 5.2 - Microstructure and Rheology of Food Gels
6 - Natural Materials for Emulsification and Stabilization of Emulsions6.1 - Use of Proteins in Emulsification and Stabilization of Food Emulsions; 6.2 - Coconut Milk Protein for Food Emulsions; 6.3 - An Important Natural Gel: Aloe Vera Gel; 6.4 - Use of Coriander (Coriandrum sativum L.) in Food Emulsions; 7 - Conclusions; Notations; References; 5 - Self-assembled carbohydrate nanostructures: synthesis strategies to functional application in food; 1 - Introduction; 2 - Self-Assembly, a Bottom-Up Approach; 3 - Categorization of Self-Assembly on Thermodynamic and Molecular Basis
4 - Self-Assembled Carbohydrate Matrix, A Unique Carrier for Functional Food Formulations
- Description based upon print version of record.
Includes bibliographical references at the end of each chapters and index.
Description based on online resource; title from PDF title (ebrary, viewed June 7, 2016).
- Grumezescu, Alexandru Mihai, editor.
|Location||Notes||Your Loan Policy|
|Description||Status||Barcode||Your Loan Policy|