Food Applications of Nanotechnology

Preface
Editors
Contributors
Chapter 1.    General Overview and Future Trends of Nanotechnology in the Food Industry
Lucca Centa Malucelli and Washington Luiz Esteves Magalhães
Chapter 2.    Agrifood Sector, Biological Systems, and Nanomaterials
Paolo Di Sia
3.    Industrial Development and Major Companies in the Food and Beverage Sector: From Research to the Industry
Eduardo Carità
Chapter 4.    Engineered Nanostructures for Enrichment and Fortification of Foods
Arlete M. Marques, Maria A. Azevedo, José A. Teixeira, Lorenzo M. Pastrana, Catarina Gonçalves, and Miguel A. Cerqueira
Chapter 5.    Nanosupplements: Improvements in Nutritional Functionality of Food Products
Osvaldo E. Sponton, Adrián A. Perez, Marcelo Grabois, and Liliana G. Santiago
Chapter 6.    Production and Application of Antimicrobial Nanoparticles in the Food Industry
Spiros Paramithiotis and Eleftherios H. Drosinos
Chapter 7.    Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry
Tatiana Porto Santos, Paula Kiyomi Okuro, Ana Carla Kawazoe Sato, and Rosiane Lopes Cunha
Chapter 8.    Applications of Nanomaterials in the Meat and Seafood Processing Industry
M.P. Montero, M.E. López-Caballero, A. Alemán, J. Gómez-Estaca, Ó. Martínez-Álvarez, and M.C. Gómez-Guillén
Chapter 9.    Nanotechnology Applied to Cereal Grains and Cereal-Based Products and Its Food Safety
Mariana Pereira Silveira, Nathália de Andrade Neves, João Vinícios Wirbitzki da Silveira, and Marcio Schmiele
Chapter 10.    Application and Potential of Nanotechnology in Milk and Derivatives Processing Industry
Igor José Boggione Santos, Camila Santiago Saraiva, Adenilson A. Monteiro, and Jane Sélia dos Reis Coimbra
Chapter 11.    Food Nanotechnology Applications to the Beverage Industry
Elena Arranz, Ibrahim Gülseren, Milena Corredig, and Anilda Guri
Chapter 12.    Advances in Food Functionality and Packaging Using Nanotechnology
H. Turasan, J. Bonilla, F. Jia, L. Maldonado, M. Malm, T.B. Rouf, and J.L. Kokini
Chapter 13.    Green Polymers Nanocomposites Applied in Food Packaging
Seyed Mohammad Ali Razavi and Mahdi Irani
Chapter 14.    Application of Nanotechnology in Antimicrobial Active Food Packaging
Malco C. Cruz-Romero, Shafrina Azlin-Hasim, Michael A. Morris, and Joseph P. Kerry
Chapter 15.    Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced Bioavailability
Sudha Rani Ramakrishnan, Ramachandran Chelliah, Joong-Ho Kwon, Deog-Hwan Oh, and Palanivel Ganesan
Chapter 16.    Nanoencapsulation of Plant-Based Oils and Its Applications in Food and Food Packaging Bioavailability
Ramachandran Chelliah, Sudha Rani Ramakrishnan, Imran Khan, Palanivel Ganesan, Deog-Hwan Oh, and Joong-Ho Kwon
Chapter 17.    The Potential of Nanobiotechnology for the Production of Ingredients in the Food Industry
Charu Dwivedi, Ishan Pandey, Chinmay Chorage, Ajay V. Singh, and Pramod W. Ramteke
Chapter 18.    Nanomaterials-Based Electrochemical Biosensors for Aflatoxin-B1 Detection: Application in Food Safety
Manish Srivastava, Neha Srivastava, Debabrata Mishra, Vijai K. Gupta, P.K. Mishra, Abd El-Latif Hesham, and Pramod W. Ramteke
Chapter 19.    Nanomaterial-Bound Enzymes and Their Applications in Food Industry
Shamoon Asmat and Qayyum Husain
Chapter 20.    Enhanced Microbial Control of Germinated Wheat Seeds for the Food Industry, Using Nanotechnology
Zivile Luksiene, Bernadeta Zudyte, and Viktorija Lukseviciute
Chapter 21.    Potential Application of Nanopesticides to Pest Control in the Food and Agriculture Sector
Prabhakar Mishra, Brij Kishore Tyagi, Amitava Mukherjee, and Natarajan Chandrasekaran
Chapter 22.    Utilization and Valorization of Food Waste Using Nanotechnology Approach
Bikash Bhattarai, Sanjeet Kumar, Gitishree Das, Vivekananda Banerjee, and Jayanta Kumar Patra
Chapter 23.    Regulation and Safety of Nanotechnology in the Food and Agriculture Industry
Xiaojia He, Hua Deng, Winfred G. Aker, and Huey-min Hwang
Index