Nanomaterials for Food Applications

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered.

Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations.

Demonstrates how nanotechnology can improve food quality and safetyShows how nanotechnology is used to create more effective food processing techniquesDiscusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

1. Introductory chapter describing the content and organization of the book

Part 1. Nanoingredients 2. Nanoformulation for increased bioavailability of food ingredients 3. Nanoencapsulation: techniques and latest developments in the food area 4. Nanoparticles for improved food safety

Part 2. Nanotechnologies for food processing 5. Recent developments in nanofiltration 6. Nanocatalysts

Part 3: Nanosensors for food quality and safety 7. Nanoparticle-based aptasensors for food contaminant detection 8. Use of nanoparticles as biosensors for food quality assessment

Part 4: Nanotechnologies for food packaging and biopackaging 9. Improving polymer and biopolymer performance through the use of nanofillers 10. Nanotechnologies for active and intelligent packaging 11. Bioactive packaging: combining nanotechnologies with packaging for improved food functionality

Part 4: Nanotoxicology 12. Methods for nanotechnology risk analysis 13. Current regulatory status of nanotechnologies in food