New PDF release: Nanotechnology in the Food, Beverage and Nutraceutical

By Qingrong Huang

ISBN-10: 1845697391

ISBN-13: 9781845697396

Nanotechnology has the aptitude to noticeably influence nutrients processing . This ebook summarizes present study during this region and offers an summary of either present and attainable destiny functions of nanotechnologies within the nutrients undefined, in addition to matters resembling protection and regulation.  After an introductory evaluate, the 1st half discusses basic matters reminiscent of possibility evaluation, the regulatory framework, detection and characterization of nanoparticles in meals. half summarizes the big variety of purposes of nanotechnology in foodstuff processing, together with nanoscale nutraceutical supply structures, nanoemulsions and colloids, nanoscale swift detection units for contaminants, nanofiltration and nanocomposite packaging fabrics.   

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Additional resources for Nanotechnology in the Food, Beverage and Nutraceutical Industries

Sample text

G. the formation of self-assembled monolayers, and of supramolecular structures such as the quaternary structure of proteins) (Zhang, 2003). The inherent ability of biomolecules to self-assemble into nanostructures is an exciting research area that has yet to be fully exploited by the food industry. The challenge for the food research scientists is to be able to finely control the assembly of food molecules to produce novel materials with defined characteristics at the nanometer scale that lead to new macroscopic structures with improved texture, taste and health benefits, or to new food packaging materials, for example.

2001), ‘Changes in the molecular weight distribution of three commercial pectins after valve homogenization’, Food Hydrocolloids, 15, 17–23. , DE OLIVEIRA, J. A. , WOLFF, J. and PATTERSON, C. (2009), ‘Managing the health effects of climate change: Lancet and University College London Institute for Global Health Commission’, The Lancet, 373(9676), 1693–1733. 1016/S0140–6736(09)60935-1 DAMODARAN, S. (1996), ‘Functional properties’, in Nakai, S. and Modler, H. W. (eds), Food Proteins: Properties and Characterization, New York: Wiley-VCH, pp.

The structure, preservation, transformation and destruction of food have a significant effect on the physicochemical properties of a food material. The structure of food also influences its nutritive quality, chemical and microbial stability, and organoleptic properties (Aguilera, 2005). Selected examples of the effect of structure on food properties are provided in the following sections. Understanding the relationship between the structure and properties of foods allows improved design of nanoscale food materials and food products (Aguilera and Lillford, 2008).

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Nanotechnology in the Food, Beverage and Nutraceutical Industries by Qingrong Huang


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