Encapsulation Nanotechnologies
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Encapsulation Nanotechnologies
This unique and comprehensive book covers all the recent physical, chemical, and mechanical advancements in encapsulation nanotechnologies. Encapsulation is prevalent in the evolutionary processes of nature, where nature protects the materials from the environment by engulfing them in a suitable shell. These natural processes are well known and have been adopted and applied in the pharmaceutical, food, agricultural, and cosmetics industries. In recent years, because of the increased understanding of the material properties and behaviors at nanoscale, research in the encapsulation field has also moved to the generation of nanocapsules, nanocontainers, and other nano devices. One such example is the generation of self-healing nanocontainers holding corrosion inhibitors that can be used in anti-corrosion coatings. The processes used to generate such capsules have also undergone significant developments. Various technologies based on chemical, physical, and physico-chemical synthesis methods have been developed and applied successfully to generate encapsulated materials. Because of the increasing potential and value of the new nanotechnologies and products being used in a large number of commercial processes, the need for compiling one comprehensive volume comprising the recent technological advancements is also correspondingly timely and significant. This volume not only introduces the subject of encapsulation and nanotechnologies to scientists new to the field, but also serves as a reference for experts already working in this area. Encapsulation Nanotechnologies details in part: The copper encapsulation of carbon nanotubes Various aspects of the application of fluid-bed technology for the coating and encapsulation processes The use of the electrospinning technique for encapsulation The concept of microencapsulation by interfacial polymerization Overviews of encapsulation technologies for organic thin-film transistors (OTFTs), polymer capsule technology, the use of supercritical fluids (such as carbon dioxide), iCVD process for large-scale applications in hybrid gas barriers Readership Encapsulation Nanotechnologiesis of prime interest to a wide range of materials scientists and engineers, both in industry and academia.
Encapsulation in Food Processing and Fermentation
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
FAO/WHO Expert Meeting on the Application of Nanotechnologies in the Food and Agriculture Sectors
Author: Food and Agriculture Organization of the United Nations
language: en
Publisher: World Health Organization
Release Date: 2010
" ... FAO headquarters on 1-5 June 2009 ..."--P. xvii.