Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Part I: Processes, material characterization, risks and regulation Chapter 1: An overview of the development and applications of nanoscale materials in the food industry Abstract: 1.1 Introduction 1.2 Processes for nanomaterial production 1.3 Nano-assembled entities 1.4 Nanoscale materials - their applications in the food industry 1.5 Emerging trends Chapter 2: Potential health risks of nanoparticles in foods, beverages and nutraceuticals Abstract: 2.1 Introduction 2.2 Nanoscale materials 2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals 2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals 2.5 Future trends 2.6 Sources of further information and advice Chapter 3: Detecting and characterizing nanoparticles in food, beverages and nutraceuticals Abstract: 3.1 Introduction 3.2 Detecting and characterizing - but what? 3.3 Challenges in detecting and characterizing nanoparticles in food products 3.4 Methods for detection and characterization of nanoparticles in food products 3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals 3.6 Future trends 3.8 Appendix: glossary Chapter 4: Regulatory frameworks for food nanotechnologies Abstract: 4.1 Introduction 4.2 Main applications in the food, beverage and healthfood industries 4.3 Regulatory developments in nanotechnologies 4.4 Risk assessment 4.5 Conclusions Chapter 5: Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale Abstract: 5.1 Introduction 5.2 Methods 5.3 Applications 5.4 Future trends Chapter 6: Characterization of food materials in multiple length scales using smallaEURO angle XaEURO ray scattering and nuclear magnetic resonance: principle and applications Abstract: 6.1 Introduction 6.2 Small-angle X-ray scattering (SAXS): an introduction 6.3 Direct and indirect interpretation of SAXS data 6.4 Application of synchrotron SAXS to food materials 6.5 Nuclear magnetic resonance (NMR) 6.6 Diffusion NMR 6.7 NMR spin relaxation 6.8 Time domain (TD)-NMR technique 6.9 Conclusions and future trends Part II: Applications of nanotechnology in the food, beverage and nutraceutical industries Chapter 7: Improving food sensory and nutritional quality through nanostructure engineering Abstract: 7.1 Introduction 7.2 Engineering nanostructures in foods and beverages for improved sensory quality 7.3 Engineering nanostructures in foods and beverages for improved nutritional quality 7.4 Future trends 7.5 Sources of further information and advice Chapter 8: Nanocapsules as delivery systems in the food, beverage and nutraceutical industries Abstract: 8.1 Introduction 8.2 Chapter organization 8.3 Factors to consider when preparing nanoparticles and nanocapsules 8.4 Nanocapsule formation 8.5 Top-down approaches for nanocapsule formation: media milling 8.6 Top-down approaches for nanocapsule formation: homogenization 8.7 Conclusions Chapter 9: Association colloids as delivery systems: principles and applications in the food and nutraceutical industries Abstract: 9.1 Introduction 9.2 Naturally occurring association colloids 9.3 Protein-based systems 9.4 Examples of association colloids in food applications 9.5 Future trends 9.6 Sources of further information and advice Chapter 10: Fabrication, characterization and properties of food nanoemulsions Abstract: 10.1 Introduction 10.2 Emulsion science and technology 10.3 Nanoemulsion formation 10.4 Applications of nanoemulsions 10.5 Conclusions 10.6 Future trends 10.7 Acknowledgments 10.8 Sources of further information and advice Chapter 11: Nanotechnology-based approaches for rapid detection of chemical and biological contaminants in foods Abstract: 11.1 Introduction 11.2 Nanotechnology or nanomaterial-enabled novel detection techniques 11.3 Future trends 11.4 Sources of further information and advice Chapter 12: Nanocomposites for food and beverage packaging materials Abstract: 12.1 Introduction 12.2 Biodegradable polymers 12.3 Barrier properties in packaging 12.4 Nanofillers for nanocomposite packaging materials 12.5 Examples of nanocomposites and their properties 12.6 Nanobiocomposites: concepts and barrier properties 12.7 Future trends Chapter 13: Electrospun fibers: fabrication, functionalities and potential food industry applications Abstract: 13.1 Introduction 13.2 Production of nanofibers by electrospinning 13.3 Potential applications in the food and beverage industries 13.4 Future trends 13.5 Conclusions and sources of further information and advice Chapter 14: 14 Milk nanotubes: technology and potential applications Abstract: 14.1 Introduction 14.2 Preparation of a-lactalbumin nanotubes 14.3 Kinetics of self-assembly 14.4 Structure of the nanotubes 14.5 Stability of -lactalbumin nanotubes 14.6 Future applications of -lactalbumin nanotubes Chapter 15: Nano- and micro-engineered membranes: principles and applications in the food and beverage industries Abstract: 15.1 Membrane filtration technology 15.2 Membrane structures 15.3 Nano- and micro-engineering 15.4 Filtration applications 15.5 Membrane emulsification Index
