Food Applications of Nanotechnology PDF

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.

Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.

Features:

Provides a general overview of nanotechnology in the food industry

Discusses the current status of the production and use of nanomaterials as food additives

Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives

Reviews nanosupplements and how they provide improvements in nutritional functionality

Explains the antibacterial properties of nanoparticles for food applications

This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development.

Authors: Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri