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|a TP374
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|2 23/eng/20241209
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|a Advancements in nanotechnology for food and packaging /
|c edited by Tabli Ghosh, Swarup Roy, Łukasz Łopusiewicz.
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|a Amsterdam :
|b Elsevier,
|c [2025]
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|a 1 online resource.
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|a Micro and Nano Technologies
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|a Advancements in Nanotechnology for Food and Packaging explores current trends, advances and associated challenges of the applications of nanotechnology in the food sectors, such as the fabrication and characterization of functional food, developments and shelf-life extension. This book is organized into 16 chapters that cover the main concepts related to the use of nanotechnology in food processing, packaging and monitoring. Coverage includes food functionalization, quality management and control, food sensory, membrane filtration technology, nanotechnology-based sensors, sustainable packaging, regulatory aspects, and much more. This book an essential resource for materials and food scientists, technologists, researchers, academics and professionals working in nanotechnology and food science.
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|a Online resource; title from PDF title page (ScienceDirect, viewed December 9, 2024).
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|a Front Cover -- Advancements in Nanotechnology for Food and Packaging -- Copyright Page -- Contents -- List of contributors -- About the editors -- Preface -- Acknowledgments -- 1 Nanotechnology in food application: an introduction -- 1.1 Introduction -- 1.2 History of nanotechnology in food application -- 1.3 Synthesis of nanomaterials -- 1.3.1 Top-down approach -- 1.3.2 Bottom-up approach -- 1.4 Nanotechnology in food application -- 1.4.1 Food processing -- 1.4.2 Food packaging -- 1.4.2.1 Edible films and coatings -- 1.4.2.2 Sustainable food packaging -- 1.4.2.3 Active packaging -- 1.5 Nanoadditives in food products -- 1.5.1 Anticaking agents and colorants for food products -- 1.5.2 Fabrication of nanomaterials -- 1.5.3 Nanoencapsulation and nanocarrier -- 1.5.4 Polymer nanocomposites in food packaging -- 1.6 Toxicological aspects of nanoparticles in food -- 1.7 Future perspective -- 1.8 Conclusion -- Acknowledgment -- References -- 2 Nanotechnology in membrane filtration for the food industry -- 2.1 Introduction -- 2.2 Membrane fabrication -- 2.3 Separation mechanism -- 2.4 Characterization -- 2.4.1 Scanning electron microscopy -- 2.4.2 Transmission electron microscopy -- 2.4.3 ImageJ software analysis -- 2.4.4 Thermal gravimetric analysis -- 2.4.5 X-ray photoelectron spectroscopy -- 2.4.6 Attenuated total reflection Fourier transform infrared spectroscopy -- 2.4.7 Contact angle measurement -- 2.5 Applications in the food processing industry -- 2.6 Future nanofiltration applications -- 2.7 Conclusion -- References -- 3 Application of nanoemulsion for improving quality and safety of fruits and vegetables -- 3.1 Introduction -- 3.2 Materials used for nanoemulsion preparation -- 3.2.1 Oils or lipids -- 3.2.2 Surfactants -- 3.2.3 Stabilizers -- 3.2.4 Polysaccharides and proteins -- 3.2.5 Plasticizers -- 3.3 Methods of preparation.
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|a 3.3.1 Low-energy methods -- 3.3.1.1 Spontaneous method -- 3.3.1.2 Emulsion phase inversion -- 3.3.1.2.1 Phase inversion composition -- 3.3.1.2.2 Phase inversion temperature -- 3.3.2 High energy methods -- 3.3.2.1 Rotor stator emulsification method -- 3.3.2.2 High-pressure valve homogenization method -- 3.3.2.3 High-pressure microfluidic homogenization method -- 3.3.2.4 Ultrasonic homogenization method -- 3.4 Application of nanoemulsion in the food industry -- 3.5 Conclusion -- Acknowledgment -- References -- 4 Nanosensors in food shelf-life extension and quality monitoring -- 4.1 Introduction -- 4.2 Significance of nanotechnology in the food industry -- 4.2.1 Nanosensors for real-time monitoring of food quality -- 4.2.2 Benefits of using nanosensors for shelf-life extension -- 4.2.2.1 Enhanced sensitivity and specificity -- 4.2.2.2 Real-time monitoring -- 4.2.2.3 Multiparameter monitoring -- 4.2.2.4 Nondestructive testing -- 4.2.2.5 Reduced food waste -- 4.3 Types of nanosensors -- 4.3.1 Different types of nanosensors used in the food industry -- 4.3.1.1 Carbon nanotube sensors -- 4.3.1.2 Metal oxide nanosensors -- 4.3.1.3 Nanoparticle-based biosensors -- 4.3.1.4 Quantum dot sensors -- 4.3.1.5 Nanofiber sensors -- 4.3.1.6 Plasmonic nanosensors -- 4.3.1.7 Graphene-based sensors -- 4.3.2 Functionalities and mechanisms of nanosensors -- 4.3.2.1 Target recognition -- 4.3.2.2 Signal transduction -- 4.3.2.3 Signal amplification -- 4.3.2.4 Signal readout -- 4.3.2.5 Data analysis -- 4.3.2.6 Integration with information systems -- 4.4 Future directions -- 4.5 Conclusion -- References -- 5 Nanoadditives in food products -- 5.1 Introduction -- 5.2 Classification of nanoadditives -- 5.2.1 Nanosuspensions -- 5.2.2 Nanoemulsion -- 5.2.3 Nanoliposomes -- 5.2.4 Nanostructured lipid carriers and solid lipid nanoparticles -- 5.2.5 Nanolaminates.
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|a 5.3 Properties of nanoadditives -- 5.3.1 Antimicrobial properties -- 5.3.2 Controlled release of active substances -- 5.3.3 Enhancement of physical properties -- 5.3.4 Antioxidants properties -- 5.4 Application of nanoadditives in food -- 5.4.1 Nanoadditives for improving organoleptic properties of food -- 5.4.2 Nanoadditives with bioactive compounds/nutraceuticals -- 5.4.3 Nanoadditives in food preservation -- 5.4.4 Commercially available products with nanoadditives -- 5.5 Safety aspects of nanoadditives -- 5.6 Current regulation regarding use of nanoadditives in food -- 5.7 Conclusion and future recommendations for application of nanoadditives in food -- References -- 6 Nanotechnology in functional food developments -- 6.1 Introduction -- 6.2 Bioactive compounds in functional food development -- 6.2.1 Phenolic compounds -- 6.2.2 Flavonoids -- 6.2.3 Tannins -- 6.2.4 Carotenoids -- 6.2.5 Terpenoids -- 6.2.6 Probiotics -- 6.3 Nanotechnology in functional food developments -- 6.3.1 Liposomes -- 6.3.2 Micelles -- 6.3.3 Nanoencapsulation -- 6.3.4 Emulsion (micro and nano) -- 6.3.5 Solid lipid nanoparticles -- 6.3.6 Protein nanoparticles -- 6.4 Toxicology -- 6.5 Safety -- 6.6 Conclusion -- Acknowledgment -- References -- 7 Nanotechnology in food safety -- 7.1 Introduction -- 7.2 Overview of microbiological risks in food production -- 7.3 General considerations of using nanomaterials in food production -- 7.4 Antimicrobial properties of nanomaterials -- 7.5 Antimicrobial films for food packaging -- 7.6 Bacteriophages as nanomaterials -- 7.7 Food monitoring -- 7.8 Smart packaging and nanosensors -- 7.9 Nanotechnology in disinfection of production lines -- 7.10 Limitations of using nanomaterials in food safety -- 7.11 Conclusions and future directions -- References -- 8 Nanocomposites in food packaging -- 8.1 Introduction -- 8.2 Nanomaterials and nanofillers.
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|a 8.2.1 Clays and silicates -- 8.2.2 Cellulose-based nanomaterials -- 8.2.3 Bacterial cellulose -- 8.2.4 Carbon nanotubes -- 8.2.5 Starch nanocrystals -- 8.2.6 Chitin nanocrystals -- 8.2.7 Protein nanoparticles -- 8.2.8 Inorganic nanoparticles -- 8.3 Nanocomposite materials -- 8.3.1 Polymer nanocomposites -- 8.3.2 Nonpolymer-based nanocomposites -- 8.4 Polymeric nanocomposites for food packaging applications -- 8.4.1 Antimicrobial nanocomposite -- 8.4.2 Polymeric nanocomposite-based oxygen-scavenging films -- 8.4.3 Edible nanocomposite -- 8.4.4 Biodegradable nanocomposites -- 8.4.5 Active nanocomposites -- 8.5 Safety aspect and future prospects -- References -- 9 Anticaking agents and colorants for food products -- 9.1 Introduction -- 9.2 Food additives -- 9.2.1 Classification -- 9.2.2 Effects of food additives -- 9.2.3 Uses of food additives -- 9.3 Anticaking agents -- 9.3.1 Types -- 9.3.2 Effects on human health -- 9.3.3 Functions of various anticaking agents -- 9.3.4 Use of anticaking agents in food products -- 9.4 Food colorants -- 9.4.1 Purpose of food coloring -- 9.4.2 Regulation of colorant usage -- 9.4.3 Classification of food colorants -- 9.4.4 Food colorants on health aspects -- 9.5 International Numbering System for anticaking agents and colorants -- 9.6 Summary and future perspective -- References -- 10 Fabrication of functional nanomaterials from food waste -- 10.1 Introduction -- 10.2 Food waste and its potential as an agent for nanomaterial fabrication -- 10.3 Pretreatment of food waste for green synthesis -- 10.3.1 Thermal pretreatment -- 10.3.1.1 Drying process -- 10.3.1.2 Microwave pretreatment -- 10.3.1.3 High-pressure-temperature water treatment -- 10.3.2 Mechanical pretreatment -- 10.3.2.1 Milling -- 10.3.2.2 Ultrasound pretreatment -- 10.3.2.3 Extrusion -- 10.3.3 Chemical pretreatment -- 10.3.3.1 Ionic liquid-mediated treatment.
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|a 10.3.3.2 Deep eutectic solvents treatment -- 10.3.3.3 Ozonolysis -- 10.3.4 Biological pretreatment -- 10.3.4.1 Enzymolysis -- 10.3.4.2 Whole-cell pretreatment -- 10.3.5 Emerging pretreatment techniques -- 10.3.5.1 Irradiation treatment -- 10.3.5.2 Electric field-assisted treatment -- 10.3.5.3 Hydrostatic pressure-assisted treatment -- 10.3.5.4 Supercritical fluid extraction -- 10.4 Nanomaterial fabrication/synthesis techniques -- 10.4.1 Food waste extract as a biological reagent for nanomaterial synthesis from a precursor -- 10.4.1.1 Direct bioreduction -- 10.4.1.2 Microwave/Ultrasound-assisted bioreduction -- 10.4.1.3 Microbial-assisted bioreduction -- 10.4.2 Food waste as the precursor for nanomaterial synthesis -- 10.4.2.1 Thermochemical technique -- 10.4.2.2 Solvothermal technique -- 10.4.2.3 Reverse microemulsion -- 10.4.2.4 Direct chemical reduction -- 10.4.2.5 Electric arc discharge -- 10.4.2.6 Vacuum evaporation and gas condensation method -- 10.4.2.7 Soft templating and hard templating -- 10.4.2.8 Laser ablation -- 10.4.2.9 Ball milling -- 10.4.3 Food waste-derived biopolymer and bioplastics for nanomaterial synthesis -- 10.4.3.1 Nanocellulose synthesis from food waste -- 10.4.3.1.1 Mechanical extraction -- 10.4.3.1.2 Ionic liquid extraction -- 10.4.3.1.3 Acid hydrolysis -- 10.4.3.1.4 Enzymatic hydrolysis -- 10.4.3.1.5 Microbial-assisted synthesis -- 10.4.3.2 Nanoparticle synthesis from polyesters derived from food waste -- 10.4.3.2.1 Emulsification solvent evaporation -- 10.4.3.2.2 Nanoprecipitation -- 10.4.3.2.3 Dialysis -- 10.5 Characterization and analysis of nanomaterials -- 10.5.1 Characterization methods -- 10.5.1.1 Ultraviolet-visible spectroscopy -- 10.5.1.2 Fourier transform infrared spectroscopy -- 10.5.1.3 X-ray diffraction -- 10.5.1.4 Dynamic light scattering -- 10.5.1.5 Scanning electron microscopy.
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| 650 |
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|a Food
|x Packaging
|x Technological innovations.
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| 650 |
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|a Nanotechnology.
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| 650 |
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6 |
|a Aliments
|x Conditionnement
|x Innovations.
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| 650 |
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6 |
|a Nanotechnologie.
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| 655 |
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|a Electronic books.
|2 local
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| 700 |
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|a Ghosh, Tabli,
|e editor.
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| 700 |
1 |
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|a Roy, Swarup,
|e editor.
|1 https://id.oclc.org/worldcat/entity/E39PCjM9pXr6HmqMQxj4Jwbgjy
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| 700 |
1 |
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|a Łopusiewicz, Łukasz,
|e editor.
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| 710 |
2 |
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|a ScienceDirect (Online service)
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| 856 |
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|a Elsevier ScienceDirect 2026-2027
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|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
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|e TP374
|h Library of Congress classification
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| 998 |
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|a TP374
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|l Available Online
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