Nutraceutics from Agri-Food By-Products

Nutraceutics from Agri-Food By-Products

Author: Umile Gianfranco Spizzirri

Publisher: John Wiley & Sons

Published: 2023-09-11

Total Pages: 452

ISBN-13: 1394174845

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NUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste’s value, and, at the same time, solve the issues usually related to their disposal. Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health. Audience Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.


Book Synopsis Nutraceutics from Agri-Food By-Products by : Umile Gianfranco Spizzirri

Download or read book Nutraceutics from Agri-Food By-Products written by Umile Gianfranco Spizzirri and published by John Wiley & Sons. This book was released on 2023-09-11 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: NUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste’s value, and, at the same time, solve the issues usually related to their disposal. Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health. Audience Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.

Food Wastes and By-products

Food Wastes and By-products

Author: Rocio Campos-Vega

Publisher: John Wiley & Sons

Published: 2020-02-03

Total Pages: 476

ISBN-13: 1119534100

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A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.


Book Synopsis Food Wastes and By-products by : Rocio Campos-Vega

Download or read book Food Wastes and By-products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals

Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals

Author: Chukwuebuka Egbuna

Publisher: Springer Nature

Published: 2022-07-12

Total Pages: 257

ISBN-13: 3030987604

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Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc


Book Synopsis Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals by : Chukwuebuka Egbuna

Download or read book Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2022-07-12 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc

Plant Food By-Products

Plant Food By-Products

Author: J. Fernando Ayala-Zavala

Publisher: CRC Press

Published: 2018-03-21

Total Pages: 363

ISBN-13: 135158278X

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This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.


Book Synopsis Plant Food By-Products by : J. Fernando Ayala-Zavala

Download or read book Plant Food By-Products written by J. Fernando Ayala-Zavala and published by CRC Press. This book was released on 2018-03-21 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.

Nutraceutics from Agri-Food By-Products

Nutraceutics from Agri-Food By-Products

Author: Spizzirri

Publisher: John Wiley & Sons

Published: 2025-12-17

Total Pages: 452

ISBN-13: 1394174446

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Book Synopsis Nutraceutics from Agri-Food By-Products by : Spizzirri

Download or read book Nutraceutics from Agri-Food By-Products written by Spizzirri and published by John Wiley & Sons. This book was released on 2025-12-17 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2021-10-24

Total Pages: 633

ISBN-13: 0323850537

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims


Book Synopsis Nutraceutical and Functional Food Components by : Charis M. Galanakis

Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Nutraceutical Values Of Horticultural Crops And Products

Nutraceutical Values Of Horticultural Crops And Products

Author: Dhurendra Singh

Publisher: New India Publishing Agency

Published: 2017-05-05

Total Pages: 7

ISBN-13: 9385516973

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The potential in the area to respond to consumer demands and address public health issues through diet, has brought about the impetus to do further research by government, industry and research institutes to substantiate the science behind the health benefits from plant constituents. Marker Assisted Selection hold great potential for plant breeding as it promises to expedite the time taken to produce crop varieties with desirable characters. Progress has been made in mapping and tagging many horticultural important genes with morphological, biochemical and molecular markers which form the foundation for marker assisted selection in crops plants. They offer great scope for improving the efficiency of conventional plant breeding by carrying out selection not directly on the trait of interest but on molecular markers linked on those traits. Plant cell and callus culture systems have been emerged most potential area of bio processing and production of useful metabolites of nutraceutical importance. These methods have been advanced through bioreactor technology. Research and development is critical to the rapidly developing field of functional foods and nutraceuticals. Producers want new opportunities that increase farm income; processors want value-added food products, health ingredients and new uses for agricultural production, by-products and new products for new and existing markets. Consumers (worldwide) want increased assurance of the safety and quality of the food system and enhanced environmental performance of the agriculture and agri-food sector. Provinces and communities are seeking economic development opportunities for horticulture. This book will be helpful in better understanding, utilization of crop diversity, underutilized crops, and their residues and improvement in PHT and development of new functional food with greater use of bioactive compounds and other quality traits.


Book Synopsis Nutraceutical Values Of Horticultural Crops And Products by : Dhurendra Singh

Download or read book Nutraceutical Values Of Horticultural Crops And Products written by Dhurendra Singh and published by New India Publishing Agency. This book was released on 2017-05-05 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt: The potential in the area to respond to consumer demands and address public health issues through diet, has brought about the impetus to do further research by government, industry and research institutes to substantiate the science behind the health benefits from plant constituents. Marker Assisted Selection hold great potential for plant breeding as it promises to expedite the time taken to produce crop varieties with desirable characters. Progress has been made in mapping and tagging many horticultural important genes with morphological, biochemical and molecular markers which form the foundation for marker assisted selection in crops plants. They offer great scope for improving the efficiency of conventional plant breeding by carrying out selection not directly on the trait of interest but on molecular markers linked on those traits. Plant cell and callus culture systems have been emerged most potential area of bio processing and production of useful metabolites of nutraceutical importance. These methods have been advanced through bioreactor technology. Research and development is critical to the rapidly developing field of functional foods and nutraceuticals. Producers want new opportunities that increase farm income; processors want value-added food products, health ingredients and new uses for agricultural production, by-products and new products for new and existing markets. Consumers (worldwide) want increased assurance of the safety and quality of the food system and enhanced environmental performance of the agriculture and agri-food sector. Provinces and communities are seeking economic development opportunities for horticulture. This book will be helpful in better understanding, utilization of crop diversity, underutilized crops, and their residues and improvement in PHT and development of new functional food with greater use of bioactive compounds and other quality traits.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology

Author: Joyce I. Boye

Publisher: John Wiley & Sons

Published: 2015-01-27

Total Pages: 402

ISBN-13: 1118504941

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For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.


Book Synopsis Nutraceutical and Functional Food Processing Technology by : Joyce I. Boye

Download or read book Nutraceutical and Functional Food Processing Technology written by Joyce I. Boye and published by John Wiley & Sons. This book was released on 2015-01-27 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals

Author: Chukwuebuka Egbuna

Publisher: Springer Nature

Published: 2020-08-24

Total Pages: 644

ISBN-13: 3030423190

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Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.


Book Synopsis Functional Foods and Nutraceuticals by : Chukwuebuka Egbuna

Download or read book Functional Foods and Nutraceuticals written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2020-08-24 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Nutraceuticals

Nutraceuticals

Author: Alexandru Grumezescu

Publisher: Academic Press

Published: 2016-11-08

Total Pages: 890

ISBN-13: 0128043768

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Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers Covers potential benefits and methods of risk assessment for food safety


Book Synopsis Nutraceuticals by : Alexandru Grumezescu

Download or read book Nutraceuticals written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-11-08 with total page 890 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers Covers potential benefits and methods of risk assessment for food safety