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Lopez Rubio Amparo - Nanomaterials for Food Applications

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Nanomaterials for Food Applications: summary, description and annotation

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Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered.

Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations.

  • Demonstrates how nanotechnology can improve food quality and...

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    Lopez Rubio Amparo
    Nanomaterials for Food Applications

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    Table of Contents
    List of Figures
    1. Figures in Chapter 2
    2. Figures in Chapter 3
    3. Figures in Chapter 4
    4. Figures in Chapter 5
    5. Figures in Chapter 6
    6. Figures in Chapter 7
    7. Figures in Chapter 8
    8. Figures in Chapter 9
    9. Figures in Chapter 10
    10. Figures in Chapter 11
    11. Figures in Chapter 12
    List of Tables
    1. Tables in Chapter 3
    2. Tables in Chapter 7
    3. Tables in Chapter 8
    4. Tables in Chapter 9
    5. Tables in Chapter 10
    6. Tables in Chapter 11
    7. Tables in Chapter 13
    Landmarks
    Nanomaterials for Food Applications Editors Amparo Lpez Rubio Preservation - photo 1
    Nanomaterials for Food Applications
    Editors
    Amparo Lpez Rubio
    Preservation and Food Safety Technologies Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
    Maria Jos Fabra Rovira
    Preservation and Food Safety Technologies Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
    Marta martnez Sanz
    Preservation and Food Safety Technologies Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
    Laura Gmez Gmez-Mascaraque
    Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Ireland
    Nanomaterials for Food Applications - image 2
    Table of Contents
    Copyright
    Elsevier
    Radarweg 29, PO Box 211, 1000 AE Amsterdam, Netherlands
    The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom
    50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
    Copyright 2019 Elsevier Inc. All rights reserved.
    No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publishers permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions.
    This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein).
    Notices
    Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.
    Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.
    To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.
    Library of Congress Cataloging-in-Publication Data
    A catalog record for this book is available from the Library of Congress
    British Library Cataloguing-in-Publication Data
    A catalogue record for this book is available from the British Library
    ISBN: 978-0-12-814130-4
    For information on all Elsevier publications visit our website at https://www.elsevier.com/books-and-journals

    Publisher Matthew Deans Acquisition Editor Simon Holt Editorial Project - photo 3

    Publisher : Matthew Deans
    Acquisition Editor : Simon Holt
    Editorial Project Manager : Joshua Mearns
    Production Project Manager : Swapna Srinivasan
    Cover Designer : Greg Harris
    Typeset by TNQ Technologies
    Dedication

    To my beloved uncle Vicente Rubio and to all the researchers, like him, who show a true passion for advancing scientific knowledge.

    Contributors

    Siyam M. Ansar , Office of Regulatory Affairs, Arkansas Laboratory, U.S. Food and Drug Administration, Jefferson, AR, United States

    Mara Artiga-Artigas , Department of Food Technology, University of Lleida Agrotecnio Center, Lleida, Spain

    Karin Aschberger , European Commission's Joint Research Centre, Ispra, Italy

    Elham Assadpour , Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran

    David M. Brown , Heriot Watt University, School of Engineering and Physical Sciences, Nano Safety Research Group, Edinburgh, United Kingdom

    Ramn Catal , Institute of Agrochemistry and Food Technology, IATA-CSIC, Paterna, Spain

    Josep Pasqual Cerisuelo , Institute of Agrochemistry and Food Technology, IATA-CSIC, Paterna, Spain

    Manuel Correia , Technical University of Denmark, National Food Institute, Division of Food Technology, Lyngby, Denmark

    Luciana Di Giorgio , Centro de Investigacin y Desarrollo en Criotecnologa de Alimentos (CIDCA CCT La Plata CONICET) Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Buenos Aires, Argentina

    Irene Domnguez , Institute of Agrochemistry and Food Technology, IATA-CSIC, Paterna, Spain

    M.J. Fabra , Preservation and Food Safety Technologies Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

    Rafael Gavara , Institute of Agrochemistry and Food Technology, IATA-CSIC, Paterna, Spain

    Laura G. Gmez-Mascaraque , Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Ireland

    Stefania Gottardo , European Commission's Joint Research Centre, Ispra, Italy

    Pilar Hernndez-Muoz , Institute of Agrochemistry and Food Technology, IATA-CSIC, Paterna, Spain

    K.C. Ho , Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi, Malaysia

    Eddo Hoekstra , European Commission's Joint Research Centre, Ispra, Italy

    Taylor Ingle , National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States

    Seid Mahdi Jafari , Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Ali Kermanizadeh

    Heriot Watt University, School of Engineering and Physical Sciences, Nano Safety Research Group, Edinburgh, United Kingdom

    University of Copenhagen, Department of Public Health, Section of Environmental Health, Copenhagen, Denmark

    Jesper T.N. Knijnenburg , International College, Khon Kaen University, Khon Kaen, Thailand

    Katrin Loeschner , Technical University of Denmark, National Food Institute, Division of Food Technology, Lyngby, Denmark

    Amparo Lpez Rubio , Preservation and Food Safety Technologies Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

    Gracia Lpez-Carballo , Institute of Agrochemistry and Food Technology, IATA-CSIC, Paterna, Spain

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