Nanomaterials for Food Applications

<p>1. Introductory chapter describing the content and organization of the book</p> <p>Part 1. Nanoingredients<br>2. Nanoformulation for increased bioavailability of food ingredients<br>3. Nanoencapsulation: techniques and latest developments in the food area<br>4. Nanoparticles for improved food safety</p> <p>Part 2. Nanotechnologies for food processing<br>5. Recent developments in nanofiltration<br>6. Nanocatalysts</p> <p>Part 3: Nanosensors for food quality and safety<br>7. Nanoparticle-based aptasensors for food contaminant detection<br>8. Use of nanoparticles as biosensors for food quality assessment</p> <p>Part 4: Nanotechnologies for food packaging and biopackaging<br>9. Improving polymer and biopolymer performance through the use of nanofillers<br>10. Nanotechnologies for active and intelligent packaging<br>11. Bioactive packaging: combining nanotechnologies with packaging for improved food functionality</p> <p>Part 4: Nanotoxicology<br>12. Methods for nanotechnology risk analysis<br>13. Current regulatory status of nanotechnologies in food</p>