Advances in Processing Technologies for Bio-based Nanosystems in Food
Contemporary Food Engineering Series

Coordinators: Ramos Óscar L., Pereira Ricardo N., Cerqueria Miguel A., Teixeira José A., Vicente António A.

Language: Anglais

202.33 €

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· 15.6x23.5 cm · Hardback

This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up.

Overview. General introduction. Production and Characterization of Bio-nanosystems Focusing Emerging Processing Technologies. NanoHydrogels production. NanoParticles/NanoCapsules production. Lipid-based Nanosystems production (i.e.Nanoelmulsions, Solid Lipid Nanoparticles (SLN) and Nanostructured Lipid Carriers (NLC). NanoLaminated systems Production. Bio-nanosystems resorting to electrospinning. Bio-nanosystems Characterization. Evaluation of Bio-nanosystems Behavior Containing Bioactive Compounds. Delivery systems: Improving food quality, safety and potential health benefits. Uptake and digestion. Toxicological (in vivo, in vitro assays), resistance and shelf-life studies. Applications in food industry. Nanotechnology in food packaging. Nanotechnology in food processing. Nanotechnology in food preservation. Industrial benefits/Scale-up. Risk, Regulation and Consumer Perception. Advanced Methods for Detection of Nanosystems in Foods. Legal and ethical issues/Risk assessment in the food chain. Public acceptance/Consumer attitudes. New research trends/Future perspective/Recent advances.

Óscar Leandro da Silva Ramos earned a BSc in Microbiology from the Portuguese Catholic University, Porto, Portugal, and a PhD in Technological and Engineering Sciences with a specialization in Biochemical Engineering from the New University of Lisbon, Lisboa, Portugal. He is now a postdoctoral researcher at the Centre for Biological Engineering (CEB) of Minho University, Braga, Portugal, and at the Department of Chemical Engineering, University of Porto, Porto, Portugal. He has authored or coauthored more than 20 papers in peer-reviewed journals in the field of food science and technology and 6 chapters in edited books. He also has participated in more than 30 international conferences and workshops worldwide and done more than 40 oral and poster presentations.
Ricardo Nuno Correia Pereira graduated in 2003 with a degree in Food Engineering from the Portuguese Catholic University in Porto, Portugal, and earned his PhD in Chemical and Biological Engineering in 2011 at the University of Minho in Braga, Portugal. During his career as a young researcher, he has participated in several research projects, both nationally and internationally, in the food industry. He has worked as a consultant (professionally and educationally) for a number of private and public sector clients related to food technology. Before earning his PhD, he earned an MSc in Biotechnology–Bioprocess Engineering in 2007 from the University of Minho in Braga, Portugal.
Miguel Ângelo Parente Ribeiro Cerqueira graduated with a degree in Chemical and Biological Engineering from the University of Minho (UM), where he earned two scholar merit awards (2002 and 2003) and a scholarship merit award (2005) during graduation. He earned his PhD in December 2010 and received an award for the best PhD thesis in 2011 from the School of Engineering of UM. Since April 2011, he has been a postdoctoral researcher at UM. To date, he has published more than 45 papers in peer reviewed journals, 1 patent, 5 papers in