Novel Approaches of Nanotechnology in Food (Volume 1) (Nanotechnology in the Agri-Food Industry, Volume 1)

**__Novel Approaches of Nanotechnology in Food__**, a volume in the __Nanotechnology in the Agri-Food Industry__ series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.* Provides worldwide research applications of nanomaterials and nanotechnology useful in food research * Presents analytical methods for enzyme immobilization onto magnetic nanoparticles * Includes strategies of behavior and structure function to increase application enhancement and control * Discusses nanomaterial regulations and for consumer protection awareness Content: Chapter 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products -- chapter 2. Recent advances in the application of nanomaterials and nanotechnology in food research -- chapter 3. Magnetic separation of nanobiostructured systems for innovation of biocatalytic processes in food industry -- chapter 4. Natural materials as additives in food emulsions -- chapter 5. Self-assembled carbohydrate nanostructures : synthesis strategies to functional application in food -- chapter 6. Nanotechnology and wine -- chapter 7. Effect of content and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate -- chapter 8. Starch nanomaterials : a state-of-the-art review and future trends -- chapter 9. Monitoring and separation of food-borne pathogens using magnetic nanoparticles -- chapter 10. Nanotechnology in healthier meat processing -- chapter 11. Antimicrobial nanocomposites for food packaging applications : novel approaches -- chapter 12. Nanomaterial-based sensors for mycotoxin analysis in food -- chapter 13. Applications of chitosan as a functional food -- chapter 14. Active food packaging from chitosan incorporated with plant polyphenols -- chapter 15. Applications of nanotechnology in nutrition : potential and safety issues -- chapter 16. Nanoencapsulation of green tea catechins and its efficacy -- chapter 17. Potential of nanomaterials in food packaging -- chapter 18. A new approach for flavor and aroma encapsulation -- chapter 19. Emerging trends in the application of nanobiosensors in the food industry -- chapter 20. Psychological and physiological bases of umami taste perception as related to nutrition. Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.

• Provides worldwide research applications of nanomaterials and nanotechnology useful in food research
• Presents analytical methods for enzyme immobilization onto magnetic nanoparticles
• Includes strategies of behavior and structure function to increase application enhancement and control
• Discusses nanomaterial regulations and for consumer protection awareness

"This book offers an overview of the potential applications of nanotechnology in food science and industry, discussing potential advancements of nanotechnology in the food industry and providing a reference for how novel approaches to nanotechnology can advance food science through proven research results and industrial applications"--OCLC