Food Applications of Nanotechnology
Advances in Food and Nutrition Research Series

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

1. Nanotechnology in food and nutrition - past, present and future perspectives Michael Rogers 2. Assembled protein nanoparticles in food and nutrition applications Owen Griffith Jones 3. Nano-scale carbohydrate Materials in food/nutrition/agricultural applications Alvaro Renato Guerra Dias and Elessandra da Rosa Zavareze 4. Nanotechnology-based colloidal delivery systems in foods Qingrong Huang 5. Electrospinning and Electrospraying in food L.T Lim 6. Bioavailability of nanotechnology-based bioactives and nutraceuticals Gabriel Davidov Pardo 7. Packaging Nanotechnology Rafael A. Auras and Maria Rubino 8. Health, environmental, safety of nanomaterials in food Hongda Chen

Academia and industry technical audience who are interested in transformative nanotechnologies, specifically on how their techniques and principles can be applied to increase safety, reduce waste, enhance nutrition/quality of food.

• Contains contributions from experts in the areas of food nano-science and technology
• Provides extensive citation of references to cover up-to-date and background literature
• Covers past, present and future aspects of food nano science and technology