Nano-food Engineering
Springer International Publishing (Verlag)
978-3-030-44554-6 (ISBN)
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.
Introduction to Nanofood.- Supercritical Fluid Techniques to fabricate efficient nanoencapsulated food-grade materials.- Preparation methods and advantages of nano-sorbents for food contaminants determination.- Inclusion Complexation and Coacervation to fabricate Nanoencapsulated foods.- Principles and Potential Applications of Cavitation Technology for Nano-Foods.- Microfluidization Technique in Nano-Food Engineering.- Biopolymer Nanocomposite based food packaging.- Nanotechnology applications to improve solubility of bioactive constituents of foods for health-promoting purposes.- Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging.- Nano-films for food packaging.- Spray drying as for food-grade nanomaterial.- Nanosensors for foods.- Index.
Erscheinungsdatum | 10.08.2021 |
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Reihe/Serie | Food Engineering Series |
Zusatzinfo | X, 389 p. 154 illus., 104 illus. in color. |
Verlagsort | Cham |
Sprache | englisch |
Maße | 155 x 235 mm |
Gewicht | 611 g |
Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
Schlagworte | Food Nanomaterials • Food Nanoscience • Food Nano-technology • Food Packaging • Nutrient Delivery Systems |
ISBN-10 | 3-030-44554-2 / 3030445542 |
ISBN-13 | 978-3-030-44554-6 / 9783030445546 |
Zustand | Neuware |
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