Overview

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.

Full Product Details

Author:   Loong-Tak Lim ,  Michael A. Rogers (Associate Professor, University of Guelph, Canada)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.680kg
ISBN:  

9780128160732

ISBN 10:   012816073
Pages:   350
Publication Date:   29 May 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

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

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Author Information

Prof. Michael Rogers’ first appointment after the completion of his Ph.D. was at the University of Saskatchewan in Food Nanotechnology as an Assistant Professor in the Department of Food and Bioproduct Sciences. From 2012-2015, he took a position at Rutgers University in Food Science and as the Director of the Center for Gastrointestinal Physiology at the New Jersey Institute of Food, Nutrition and Health where he was awarded both the Endel Karmas award for teaching excellence and the Directors Award for Scientific excellence. Dr. Rogers is currently an Associate Professor and Tier II Canada Research Chair in Food Nanotechnology at the University of Guelph. He has been awarded the Top Young Scientist awards through both IUFoST, in 2008 and the American Oil Chemists’ Society in 2015. Dr. Rogers has published over 75 peer reviewed publications which have accumulated an H-index of 26. His work has appeared on the cover of Chemical Society Reviews (2015, 44, 6035-6058: Impact factor 38.62) and Langmuir (2015, 30, 14128-14142: Impact factor 3.83). He has presented his work more than 55 times at international conferences and has overseen more than 1.5 million dollars in research funding.

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