Nano-food Engineering

1. Front Matter

   Pages i-x

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2. Introduction to Nanofood

   • Nikita Meghani, Sruja Dave, Ashutosh Kumar

   Pages 1-23

3. Supercritical Fluid Techniques to Fabricate Efficient Nanoencapsulated Food-Grade Materials

   • Umar Garba, Balarabe Bilyaminu Ismail

   Pages 25-47

4. Preparation Methods and Advantages of Nano-Sorbents for Food Contaminants Determination

   • Adrián Gutiérrez-Serpa, Javier González-Sálamo, Javier Hernández-Borges

   Pages 49-96

5. Inclusion Complexation and Coacervation to Fabricate Nanoencapsulated Foods

   • Shivani Uppal, Aashima, Khushwinder Kaur, S. K. Mehta

   Pages 97-123

6. Principles and Potential Applications of Cavitation Technology for Nano-Foods

   • Liang Ee Low, See Kiat Wong, Chien Lye Chew, Siah Ying Tang

   Pages 125-152

7. Microfluidization in Nano-Food Engineering

   • Ilse Monroy-Rodríguez, Amor Monroy-Villagrana, Maribel Cornejo-Mazón, Santiago García-Pinilla, Humberto Hernández-Sánchez, Gustavo F. Gutiérrez-López

   Pages 153-175

8. Biopolymer Nanocomposite Based Food Packaging

   • Sherif M. A. S. Keshk, Ameni Brahmia

   Pages 177-188

9. Nanotechnology Applications to Improve Solubility of Bioactive Constituents of Foods for Health-Promoting Purposes

   • Silvana Alfei

   Pages 189-257

10. Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging

    • Tabli Ghosh, Monika, Vimal Katiyar

    Pages 259-285

11. Nano-Films for Food Packaging

    • M. L. Zambrano-Zaragoza, R. M. González-Reza, D. Quintanar-Guerrero, N. Mendoza-Muñoz

    Pages 287-307

12. Spray Drying as for Food-Grade Nanomaterial

    • Afroza Sultana, Asmaliza Ghani, Shuji Adachi, Hidefumi Yoshii

    Pages 309-325

13. Nanosensors for Foods

    • Gamze Toydemir, Sema Demirci Cekic, Gulay Ozkan, Seda Uzunboy, Asli Neslihan Avan, Esra Capanoglu et al.

    Pages 327-375

14. Back Matter

    Pages 377-389

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This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

• Food Nano-technology
• Food Nanoscience
• Food Nanomaterials
• Food Packaging
• Nutrient Delivery Systems

• Food Engineering Department, CSIR-CFTRI, Mysuru, India

  Umesh Hebbar

• Faculty of Engineering and the Built Environment, University of Johannesburg, Johannesburg, South Africa

  Shivendu Ranjan

• Department of Biotechnology, Institute of Engineering and Technology, Dr. A.P.J. Abdul Kalam Technical University, Lucknow, India

  Nandita Dasgupta

• EPSRC Fellow, Enhanced Composite Centre, School of Aerospace Transport and Manufacturing, Cranfield University, Bedfordshire, UK

  Raghvendra Kumar Mishra

Umesh Hebbar is a Senior Principal Scientist & Head of the Department of Technology Scale-up, CSIR-CFTRI, in Mysuru, India.

Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India.

Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India.

Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.

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