By Qingrong Huang
Nanotechnology has the aptitude to noticeably impression nutrients processing . This publication summarizes present study during this zone and gives an summary of either present and attainable destiny functions of nanotechnologies within the foodstuff undefined, in addition to concerns corresponding to protection and regulation. After an introductory evaluation, the 1st half discusses basic concerns equivalent to possibility review, the regulatory framework, detection and characterization of nanoparticles in foodstuff. half summarizes the wide variety of purposes of nanotechnology in nutrition processing, together with nanoscale nutraceutical supply platforms, nanoemulsions and colloids, nanoscale speedy detection units for contaminants, nanofiltration and nanocomposite packaging fabrics.
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Extra info for Nanotechnology in the Food, Beverage and Nutraceutical Industries
Example text
This change in protein state is a basis for improving food quality. For example, Onwulata et al. (2010) altered the water-binding capacity of various dairy protein products by modifying their structure using extrusion processing. The texturized dairy protein products had altered functionality for use in starchy foods to boost nutrient levels. Shear Well-defined shear stress of food biopolymers can be used to form structures under flow. , 2008). High-shear stress may have an impact on larger structures, such as protein aggregates and high molecular weight polysaccharides.
I. ), Synthesis, Functionalization and Surface Treatment of Nanoparticles, Valencia, CA: American Scientific Publishers, pp. 1–15. © Woodhead Publishing Limited, 2012 Development and applications of nanoscale materials 31 DEL CARLO, M. and COMPAGNONE, D. (2008), ‘Recent advances in biosensor technology for food safety’, Agro Food Industry Hi-Tech, 19, 32–35. DIMAKOU, C. , KIOKIAS, S. , TSAPROUNI, I. V. and OREOPOULOU, V. (2007), ‘Effect of processing and storage parameters on the oxidative deterioration of oil-in-water emulsions’, Food Biophysics, 2, 38–45.
5). 5 demonstrate that various encapsulation matrices may be used to modulate the release of bioactive components under simulated in vitro gastrointestinal tract conditions. However, it is essential to establish bioavailability in vivo before health claims can be made about the bioavailability of the encapsulated bioactive components. , 2007). Evidence of the bioavailability of microencapsulated oils in humans is emerging. In these studies, both the type of bioactive and the encapsulation system have to be considered.