This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.
Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues including risk identification and risk management for nano-foods.
The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.
Nanotechnology in Food Sector.-?Food Nanoemulsions: Stability, Benefits And Applications.-?Fabrication of nanoemulsion: a brief review.-?Ingredients and Components of Nanoemulsions.-?Food engineering for developing food-grade nanoemulsions.-?Research updates on different vitamins based nanoemulsions and characterization of nanoemulsions.-?Food-grade Nanoemulsions: review on the possible market.-?Nanotechnology in food packaging.-?Nano-food toxicity and regulations.
Nandita Dasgupta
Nandita Dasgupta has vast working experience in Micro/Nanoscience and is currently serving at VIT University, Vellore, Tamil Nadu, India. She has worked at various researclƒ/
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