Advances in Processing Technologies for Bio-based Nanosystems in Food
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Advances in Processing Technologies for Bio-based Nanosystems in Food
Teixeira, Jose A. (University of Minho, Dept. of Biological Engineering, Braga, Portugal); Vicente, Antonio A. (University of Minho, Dept. of Biological Engineering, Braga, Portugal); Pereira, Ricardo N. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal); Ramos, Oscar L. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal); Cerqueria, Miguel A.
Taylor & Francis Ltd
08/2019
374
Dura
Inglês
9781138037304
15 a 20 dias
Descrição não disponível.
Section I Overview Chapter 1 Nanotechnology in Food: Introduction, Context, and Concepts Oscar L. Ramos, Jose A. Teixeira, and Antonio A. Vicente Section II Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies Chapter 2 Nanohydrogels Production Ricardo N. Pereira and Oscar L. Ramos Chapter 3 Nanoparticles Production Methods Adriana Lima, Francisco Silva, Bruno Sarmento, and Jose C. Andrade Chapter 4 Lipid-Based Nanosystems Production Peter X. Chen and Michael A. Rogers Chapter 5 Nanolaminated Systems Production by Layer-by-Layer Technique Ana C. Pinheiro, Ana I. Bourbon, Joana T. Martins, Philippe E. Ramos, Antonio A. Vicente, and Maria G. Carneiro-da-Cunha Chapter 6 Bio-nanosystems Resorting to Electrohydrodynamic Processing Sergio Torres-Giner, Beatriz Melendez-Rodriguez, Adriane Cherpinski, and Jose M. Lagaron Chapter 7 Characterization of Bio-nanosystems Claudia Sousa and Dmitri Y. Petrovykh Section III Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds Chapter 8 Delivery Systems: Improving Food Quality, Safety and Potential Health Benefits Edgar Acosta and Mehdi Nouraei Chapter 9 Uptake and Digestion Amelia Torcello-Gomez and Alan R. Mackie Chapter 10 Mechanism of Action and Toxicological Profile of Essential Oils in Foodstuff Raquel Vieira, Ana C. Fortuna, Amelia M. Silva, Selma B. Souto, and Eliana B. Souto Section IV Applications in Food Industries Chapter 11 Nanotechnology as a Way for Bio-based and Biodegradable Food Packaging with Enhanced Properties Miguel A. Cerqueira, Pablo Fucinos, and Lorenzo M. Pastrana Chapter 12 Nanotechnology in Food Processing S. Garcia-Pinilla, J.C. Villalobos-Espinosa, M. Cornejo-Mazon, and G.F. Gutierrez-Lopez Chapter 13 Nanotechnology in Food Preservation Adriano Brandelli, Cristian M.B. Pinilla, and Nathalie A. Lopes Chapter 14 Advanced Methods for the Detection of Micro- and Nanosystems in Food Rosa Busquets Section V Future Perspectives Chapter 15 New Research Trends and Future Perspective in Bio-based Nanosystems Produced by Electrohydrodynamic Processing for Applications in the Food Industry Maria A. Busolo and Cristina P. Lopez
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Section I Overview Chapter 1 Nanotechnology in Food: Introduction, Context, and Concepts Oscar L. Ramos, Jose A. Teixeira, and Antonio A. Vicente Section II Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies Chapter 2 Nanohydrogels Production Ricardo N. Pereira and Oscar L. Ramos Chapter 3 Nanoparticles Production Methods Adriana Lima, Francisco Silva, Bruno Sarmento, and Jose C. Andrade Chapter 4 Lipid-Based Nanosystems Production Peter X. Chen and Michael A. Rogers Chapter 5 Nanolaminated Systems Production by Layer-by-Layer Technique Ana C. Pinheiro, Ana I. Bourbon, Joana T. Martins, Philippe E. Ramos, Antonio A. Vicente, and Maria G. Carneiro-da-Cunha Chapter 6 Bio-nanosystems Resorting to Electrohydrodynamic Processing Sergio Torres-Giner, Beatriz Melendez-Rodriguez, Adriane Cherpinski, and Jose M. Lagaron Chapter 7 Characterization of Bio-nanosystems Claudia Sousa and Dmitri Y. Petrovykh Section III Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds Chapter 8 Delivery Systems: Improving Food Quality, Safety and Potential Health Benefits Edgar Acosta and Mehdi Nouraei Chapter 9 Uptake and Digestion Amelia Torcello-Gomez and Alan R. Mackie Chapter 10 Mechanism of Action and Toxicological Profile of Essential Oils in Foodstuff Raquel Vieira, Ana C. Fortuna, Amelia M. Silva, Selma B. Souto, and Eliana B. Souto Section IV Applications in Food Industries Chapter 11 Nanotechnology as a Way for Bio-based and Biodegradable Food Packaging with Enhanced Properties Miguel A. Cerqueira, Pablo Fucinos, and Lorenzo M. Pastrana Chapter 12 Nanotechnology in Food Processing S. Garcia-Pinilla, J.C. Villalobos-Espinosa, M. Cornejo-Mazon, and G.F. Gutierrez-Lopez Chapter 13 Nanotechnology in Food Preservation Adriano Brandelli, Cristian M.B. Pinilla, and Nathalie A. Lopes Chapter 14 Advanced Methods for the Detection of Micro- and Nanosystems in Food Rosa Busquets Section V Future Perspectives Chapter 15 New Research Trends and Future Perspective in Bio-based Nanosystems Produced by Electrohydrodynamic Processing for Applications in the Food Industry Maria A. Busolo and Cristina P. Lopez
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
