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Advances in Processing Technologies for Bio-based Nanosystems in Food by scar L. Ramos;Ricardo N. Pereira;Miguel A. Cerqueria;Jos A. Teixeira;Antnio A. Vicente; is a book available to read on EtoBox.

What is Advances in Processing Technologies for Bio-based Nanosystems in Food about?

Cover 1 Half Title 2 Title Page 6 Copyright Page 7 Table of Contents 8 Series Preface 12 Series Editor 14 Preface 16 Acknowledgments 18 About the Editors 20 Contributors 24 SECTION I: Overview 28 Chapter 1: Nanotechnology in Food: Introduction, Context, and Concepts 30 SECTION II: Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies 40 Chapter 2: Nanohydrogels Production 42 Chapter 3: Nanoparticles Production Methods 58 Chapter 4: Lipid-Based Nanosystems Production 80 Chapter 5: Nanolaminated Systems Production by Layer-by-Layer Technique 102 Chapter 6: Bio-nanosystems Resorting to Electrohydrodynamic Processing 130 Chapter 7: Characterization of Bio-nanosystems 154 SECTION III: Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds 178 Chapter 8: Delivery Systems: Improving Food Quality, Safety and Potential Health Benefits 180 Chapter 9: Uptake and Digestion 216 Chapter 10: Mechanism of Action and Toxicological Profile of Essential Oils in Foodstuff 238 SECTION IV: Applications in Food Industries 258 Chapter 11: Nanotechnology as a Way for Bio-based and Biodegradable Food Packaging with Enhanced Properties 260 Chapter 12: Nan

Author

scar L. Ramos;Ricardo N. Pereira;Miguel A. Cerqueria;Jos A. Teixeira;Antnio A. Vicente;

Language

EN