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Nano-food Engineering

Overview of attention for book
Cover of 'Nano-food Engineering'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction to Nanofood
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    Chapter 2 Supercritical Fluid Techniques to Fabricate Efficient Nanoencapsulated Food-Grade Materials
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    Chapter 3 Preparation Methods and Advantages of Nano-Sorbents for Food Contaminants Determination
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    Chapter 4 Inclusion Complexation and Coacervation to Fabricate Nanoencapsulated Foods
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    Chapter 5 Principles and Potential Applications of Cavitation Technology for Nano-Foods
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    Chapter 6 Microfluidization in Nano-Food Engineering
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    Chapter 7 Biopolymer Nanocomposite Based Food Packaging
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    Chapter 8 Nanotechnology Applications to Improve Solubility of Bioactive Constituents of Foods for Health-Promoting Purposes
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    Chapter 9 Emerging Sustainable Nanostructured Materials Facilitated by Herbal Bioactive Agents for Edible Food Packaging
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    Chapter 10 Nano-Films for Food Packaging
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    Chapter 11 Spray Drying as for Food-Grade Nanomaterial
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    Chapter 12 Nanosensors for Foods
Attention for Chapter 4: Inclusion Complexation and Coacervation to Fabricate Nanoencapsulated Foods
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