Nanotechnology research methods for foods and bioproducts / edited by Graciela W. Padua, Qin Wang

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Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Ames, Iowa : Wiley-Blackwell, 2012Auflage: Online-AusgBeschreibung: Online-Ressource (1 online resource (xii, 245 p.)) : ill. (some col.)ISBN:

9781118229262
9781280598463
1280598468

Schlagwörter:

Andere physische Formen: 0813817315 | 9780813817316 | 1280598433 | Erscheint auch als: 9780813817316 Druck-AusgabeDDC-Klassifikation:

LOC-Klassifikation:

TP248.65.F66

NLM-Klassifikation:

2012 G-145
QT 36.5

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Zusammenfassung: Nano-scale sized particles are not new - they exist naturally. However, our ability to visualize, understand and control matter at the nanoscale is new. Recent recognition of the impact of nanoscale materials on the overall structure and functionality of foods and biological tissues is driving new interest in their study. Nanotechnology has high potential in food science and technology: major impacts are foreseen in nutrition, food quality, food packaging and food safety assurance. The rapid implementation of nanotechnology concepts in industry and academia creates the need for information on instruments and methods among researchers and product development teams. Also, the advent of new structures has led to regulatory re-examination of materials involved. The selection of appropriate characterization instruments and methods is critical to this endeavor. Nanotechnology Research Methods for Foods and Bioproducts describes the properties of food materials and biological components relevant to nanotechnology developments, explains the concept of self-assembly, and reviews the formation and applications of nanocomposites and nanocolloids. The book introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. It is intended as a quick reference and a guide to the selection of research tools. The focus is on state-of-the- art equipment; thus, it contains a description of the tool kit of a nanotechnologist. Concise explanations for the technical basis of the methods being described are included and research opportunities are highlighted, together with potential pitfalls and limitations. Later chapters cover nanostructure characterization techniques including: Scanning Electron Microscopy, Transmission Electron Microscopy, Dynamic Light Scattering, X-ray Diffraction, QCM-D, Focused Ion Beam, andZusammenfassung: Intro -- Nanotechnology Research Methods for Foods and Bioproducts -- Contents -- Foreword -- Contributors -- 1 Introduction -- References -- 2 Material components for nanostructures -- 2.1 Introduction -- 2.2 Self-assembly -- 2.3 Proteins and peptides -- 2.3.1 Amyloidogenic proteins -- 2.3.2 Collagen -- 2.3.3 Gelatin -- 2.3.4 Caseins -- 2.3.5 Wheat gluten -- 2.3.6 Zein -- 2.3.7 Eggshell membranes -- 2.3.8 Bovine serum albumin -- 2.3.9 Enzymes -- 2.4 Carbohydrates -- 2.4.1 Cyclodextrins -- 2.4.2 Cellulose whiskers -- 2.5 Protein-polysaccharides -- 2.6 Liquid crystals -- 2.7 Inorganic materials -- References -- 3 Self-assembled nanostructures -- 3.1 Introduction -- 3.2 Self-assembly -- 3.2.1 Introduction -- 3.2.2 Micelles -- 3.2.3 Fibers -- 3.2.4 Tubes -- 3.3 Layer-by-layer assembly -- 3.3.1 Introduction -- 3.3.2 Nanofilms on planar surfaces from LbL -- 3.3.3 Nanocoatings from LbL -- 3.3.4 Hollow nanocapsules from LbL -- 3.4 Nanoemulsions -- 3.4.1 Introduction -- 3.4.2 High-energy nanoemulsification methods -- 3.4.3 Low-energy nanoemulsification methods -- 3.4.4 Nanoparticles generated from different nanoemulsions and their applications -- References -- 4 Nanocomposites -- 4.1 Introduction -- 4.2 Polymer nanocomposites -- 4.3 Nanocomposite formation -- 4.4 Structure characterization -- 4.5 Biobased nanocomposites -- 4.5.1 Starch nanocomposites -- 4.5.2 Pectin nanocomposites -- 4.5.3 Cellulose nanocomposites -- 4.5.4 Polylactic acid nanocomposites -- 4.5.5 Protein nanocomposites -- 4.6 Conclusion -- References -- 5 Nanotechnology-enabled delivery systems for food functionalization and fortification -- 5.1 Introduction: functional foods -- 5.2 Food matrix and food micro-structure -- 5.3 Target compounds: nutraceuticals -- 5.3.1 Solubility and bioavailability of nutraceuticals -- 5.3.2 Interaction of nutraceuticals with food matrix.PPN: PPN: 809672871Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PQE

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