Emerging Nanotechnologies in Food Science

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Emerging Nanotechnologies in Food Science is written by Rosa Busquets and published by Elsevier. It's available with International Standard Book Number or ISBN identification 0323429807 (ISBN 10) and 9780323429801 (ISBN 13).

This book presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. Nano-ingredients and engineered nanoparticles developed to produce technologically improved food are presented from both food science and engineering perspectives. Coverage is also given to the newest developments nanotechnology-incorporating materials that come into contact with food. The potential health effects of nanoparticles introduced in food or those leached from the food-containers and utensils and their interaction with cells and microbes are also discussed. The latter chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science. A multidisciplinary approach provides a broad perspective on nanotechnology applications in food science Contributors from various fields, including chapters from a geochemist, a tissue engineer and a microbiologist, as well as several from food scientists, offers a range of insighs relevant to different backgrounds Case studies in each chapter demonstrate how nanotechnology is being used in the food sector today