Nanotechnology in the Food, Beverage and Nutraceutical Industries

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Part I: Processes, material characterization, risks and regulation</p> <p>Chapter 1: An overview of the development and applications of nanoscale materials in the food industry</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Processes for nanomaterial production</p> <p>1.3 Nano-assembled entities</p> <p>1.4 Nanoscale materials – their applications in the food industry</p> <p>1.5 Emerging trends</p> <p>Chapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticals</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Nanoscale materials</p> <p>2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals</p> <p>2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals</p> <p>2.5 Future trends</p> <p>2.6 Sources of further information and advice</p> <p>Chapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticals</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Detecting and characterizing – but what?</p> <p>3.3 Challenges in detecting and characterizing nanoparticles in food products</p> <p>3.4 Methods for detection and characterization of nanoparticles in food products</p> <p>3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals</p> <p>3.6 Future trends</p> <p>3.8 Appendix: glossary</p> <p>Chapter 4: Regulatory frameworks for food nanotechnologies</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Main applications in the food, beverage and healthfood industries</p> <p>4.3 Regulatory developments in nanotechnologies</p> <p>4.4 Risk assessment</p> <p>4.5 Conclusions</p> <p>Chapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Methods</p> <p>5.3 Applications</p> <p>5.4 Future trends</p> <p>Chapter 6: Characterization of food materials in multiple length scales using small‐angle X‐ray scattering and nuclear magnetic resonance: principle and applications</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Small-angle X-ray scattering (SAXS): an introduction</p> <p>6.3 Direct and indirect interpretation of SAXS data</p> <p>6.4 Application of synchrotron SAXS to food materials</p> <p>6.5 Nuclear magnetic resonance (NMR)</p> <p>6.6 Diffusion NMR</p> <p>6.7 NMR spin relaxation</p> <p>6.8 Time domain (TD)-NMR technique</p> <p>6.9 Conclusions and future trends</p> <p>Part II: Applications of nanotechnology in the food, beverage and nutraceutical industries</p> <p>Chapter 7: Improving food sensory and nutritional quality through nanostructure engineering</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Engineering nanostructures in foods and beverages for improved sensory quality</p> <p>7.3 Engineering nanostructures in foods and beverages for improved nutritional quality</p> <p>7.4 Future trends</p> <p>7.5 Sources of further information and advice</p> <p>Chapter 8: Nanocapsules as delivery systems in the food, beverage and nutraceutical industries</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Chapter organization</p> <p>8.3 Factors to consider when preparing nanoparticles and nanocapsules</p> <p>8.4 Nanocapsule formation</p> <p>8.5 Top-down approaches for nanocapsule formation: media milling</p> <p>8.6 Top-down approaches for nanocapsule formation: homogenization</p> <p>8.7 Conclusions</p> <p>Chapter 9: Association colloids as delivery systems: principles and applications in the food and nutraceutical industries</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Naturally occurring association colloids</p> <p>9.3 Protein-based systems</p> <p>9.4 Examples of association colloids in food applications</p> <p>9.5 Future trends</p> <p>9.6 Sources of further information and advice</p> <p>Chapter 10: Fabrication, characterization and properties of food nanoemulsions</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Emulsion science and technology</p> <p>10.3 Nanoemulsion formation</p> <p>10.4 Applications of nanoemulsions</p> <p>10.5 Conclusions</p> <p>10.6 Future trends</p> <p>10.7 Acknowledgments</p> <p>10.8 Sources of further information and advice</p> <p>Chapter 11: Nanotechnology-based approaches for rapid detection of chemical and biological contaminants in foods</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Nanotechnology or nanomaterial-enabled novel detection techniques</p> <p>11.3 Future trends</p> <p>11.4 Sources of further information and advice</p> <p>Chapter 12: Nanocomposites for food and beverage packaging materials</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Biodegradable polymers</p> <p>12.3 Barrier properties in packaging</p> <p>12.4 Nanofillers for nanocomposite packaging materials</p> <p>12.5 Examples of nanocomposites and their properties</p> <p>12.6 Nanobiocomposites: concepts and barrier properties</p> <p>12.7 Future trends</p> <p>Chapter 13: Electrospun fibers: fabrication, functionalities and potential food industry applications</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Production of nanofibers by electrospinning</p> <p>13.3 Potential applications in the food and beverage industries</p> <p>13.4 Future trends</p> <p>13.5 Conclusions and sources of further information and advice</p> <p>Chapter 14: 14 Milk nanotubes: technology and potential applications</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Preparation of a-lactalbumin nanotubes</p> <p>14.3 Kinetics of self-assembly</p> <p>14.4 Structure of the nanotubes</p> <p>14.5 Stability of α-lactalbumin nanotubes</p> <p>14.6 Future applications of α-lactalbumin nanotubes</p> <p>Chapter 15: Nano- and micro-engineered membranes: principles and applications in the food and beverage industries</p> <p>Abstract:</p> <p>15.1 Membrane filtration technology</p> <p>15.2 Membrane structures</p> <p>15.3 Nano- and micro-engineering</p> <p>15.4 Filtration applications</p> <p>15.5 Membrane emulsification</p> <p>Index</p>