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Food Engineering Series

Nano-food Engineering

Volume One

Editors: Hebbar, U., Ranjan, S., Dasgupta, N., Kumar Mishra, R. (Eds.)

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  • Comprehensively outlines current applications of nanotechnology in food systems, including functionality and food-related nanotechnology 
  • Presents research on food processing, packaging, storage and safety assessments of nanotechnology in the food industry
  • Studies the application of nanostructures in food engineering, including ingredient choices, production strategies and functionality aspects
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  • ISBN 978-3-030-44552-2
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About this book

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.

About the authors

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.

Table of contents (12 chapters)

Table of contents (12 chapters)
  • Introduction to Nanofood

    Pages 1-23

    Meghani, Nikita (et al.)

  • Supercritical Fluid Techniques to Fabricate Efficient Nanoencapsulated Food-Grade Materials

    Pages 25-47

    Garba, Umar (et al.)

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

    Pages 49-96

    Gutiérrez-Serpa, Adrián (et al.)

  • Inclusion Complexation and Coacervation to Fabricate Nanoencapsulated Foods

    Pages 97-123

    Uppal, Shivani (et al.)

  • Principles and Potential Applications of Cavitation Technology for Nano-Foods

    Pages 125-152

    Low, Liang Ee (et al.)

Buy this book

eBook $129.00
price for USA in USD
  • ISBN 978-3-030-44552-2
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $169.99
price for USA in USD
  • ISBN 978-3-030-44551-5
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually ready to be dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Nano-food Engineering
Book Subtitle
Volume One
Editors
  • Umesh Hebbar
  • Shivendu Ranjan
  • Nandita Dasgupta
  • Raghvendra Kumar Mishra
Series Title
Food Engineering Series
Copyright
2020
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-44552-2
DOI
10.1007/978-3-030-44552-2
Hardcover ISBN
978-3-030-44551-5
Series ISSN
1571-0297
Edition Number
1
Number of Pages
X, 389
Number of Illustrations
50 b/w illustrations, 104 illustrations in colour
Topics

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