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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.

Nano-food Engineering

• Cover


• Front Matter


• 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 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


• Back Matter