Bhattacharya
Nanotechnology in Functional Foods
Nanotechnology in Functional Foods
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Nanotechnology in Functional Foods is a valuable resource for readers in industry, research, and academia, providing an overview of the current state-of-the-art in functional foods and advanced research on their extraction, synthesis, analysis, and biological effects. It also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, consumer acceptance, and diversification, and new trends in the application of artificial intelligence in screening functional food components.
Format: Hardback
Length: 416 pages
Publication date: 08 August 2022
Publisher: John Wiley & Sons Inc
The broad applicability of bioactive delivery systems for enhancing food quality, safety, and human health will make this book an invaluable resource for a wide range of readers in industry, research, and academia.
Functional foods are an emerging trend in the food industry, whose potential value is determined by whether they are safe with respect to consumer health. Nanotechnology in Functional Foods was written to help the reader better understand the benefits and concerns associated with these foods. In addition to giving an overview of the current state-of-the-art in functional foods, different aspects of the advanced research being conducted on their extraction, synthesis, analysis, and biological effects are presented. Besides focusing on several synthesis techniques, the book also discusses the application of nanoparticles in nutrient delivery and pharmaceuticals, such as nano-emulsions, solid lipid nanoparticles, and polymeric nanoparticles; their properties and interactions with other food components and their impact on the human body; the consumer acceptance and diversification of these nutrients. Moreover, new trends are discussed concerning the application of artificial intelligence in screening various components of functional foods.
Audience
The book will be central to food scientists, materials scientists, biotechnologists, medicinal chemists, pharmacists, and medical professionals.
Tanima Bhattacharya, Ph.D., is a formulation scientist, who completed her Doctoral degree in Food Processing & Nutrition Science from the Indian Institute of Engineering Science and Technology, Shibpur, West Bengal, India and gained overseas post-doctoral experience from the College of Chemistry and Chemical Engineering Hubei University of.
Weight: 453g
Dimension: 10 x 10 x 10 (mm)
ISBN-13: 9781119904823
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