This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Smart Nanomaterials for Bioencapsulation focuses on the fundamentals, synthesis methods and matrix design for the encapsulation of drugs, drug release, food and nutraceuticals, mechanisms of nano- encapsulated drugs on liposomes, micelles, silica composites, carbon nanotubes, dendrimers, and protein inorganic nanohybrids. Providing detailed information on the encapsulation of food and drug derivatives, the book helps create new and modern approaches for both pharmaceutical and nutritional science. The target delivery of pharmacological agents, as well as food additives under various conditions is covered, including sections on systemic release of drug molecules, minimum loss at non-target sites, the accumulation of diseased tissue or organs, and more. Smart nanomaterial-based nanocarriers protect the loaded molecules from premature degradation in the biological environment and enhance bioavailability for cellular uptake. The tuned properties of smart nanomaterials, such as porosity, pore-volume, surface area-to-volume ratio, coating with inert and labile materials, and more help determine the in vivo performance of the bioencapsulated food and drug derivatives. - Outlines the major design principles surrounding the encapsulation of drugs, drug release, food and nutraceuticals at the nanoscale - Discusses the pros and cons of different bioencapsulation methods for different application areas - Outlines the major challenges of applying nanobioencapsulation at an industrial scale

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

Nanotechnology in biology and medicine: Research advancements & future perspectives is focused to provide an interdisciplinary, integrative overview on the developments made in nanotechnology till date along with the ongoing trends and the future prospects. It presents the basics, fundamental results/current applications and latest achievements on nanobiotechnological researches worldwide scientific era. One of the major goals of this book is to highlight the multifaceted issues on or surrounding of nanotechnology on the basis of case studies, academic and theoretical articles, technology transfer (patents and copyrights), innovation, economics and policy management. Moreover, a large variety of nanobio-analytical methods are presented as a core asset to the early career researchers. This book has been designed for scientists, academician, students and entrepreneurs engaged in nanotechnology research and development. Nonetheless, it should be of interest to a variety of scientific disciplines including agriculture, medicine, drug and food material sciences and consumer products. Features It provides a thoroughly comprehensive overview of all major aspects of nanobiotechnology, considering the technology, applications, and socio-economic context It integrates physics, biology, and chemistry of nanosystems It reflects the state-of-the-art in nanotechnological research (biomedical, food, agriculture) It presents the application of nanotechnology in biomedical field including diagnostics and therapeutics (drug discovery, screening and delivery) It also discusses research involving gene therapy, cancer nanotheranostics, nano sensors, lab-on-a-chip techniques, etc. It provides the information about health risks of nanotechnology and potential remedies. It offers a timely forum for peer-reviewed research with extensive references within each chapter

This book deals with a subject of high interest and importance in all sectors, including biomedical, food, agriculture, energy, and environment. Biological systems are essential in nanotechnology, and many new applications are being developed by mimicking the natural systems. Approaching these topics from an engineering perspective, the book offers insight on the details of nanoscale fabrication processes as well as cell biology. The basics of biology and chemistry, with a focus on how to engineer the behavior of molecules at the nanoscale, are also explored and analyzed. The aim of the text is to provide the reader with broader knowledge of biological methods for signal transduction and molecular recognitions systems and how they can be replicated in bio-sensing applications. The reader will learn the basic structures and interactions of biomacromolecules for developing biocompatible and eco-friendly devices.

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.

The book presents the fundamentals of nanomaterials, discusses the direct applications of nanomaterials to the biomedical sector, and explores the potential therapeutic applications of nanotheranostics. This book focuses on the fundamental features of various nanomaterials that are related to the development of biomedical technologies. These fundamental qualities are broken up into three parts: prevention, diagnostics, and therapeutics. When it comes to infectious diseases, prevention is of the utmost importance. Highly advanced nanomaterials including silver, titanium, graphene-based filters, and copper nanoparticles are used to fight infectious illnesses. Once the symptoms have been recognized in the patients, through the use of effective and straightforward nanodiagnostic techniques, the diseases can be accurately localized in either a qualitative or quantitative manner. Nanodiagnostics tools currently dominate the field of biomedical diagnostics because of their high degree of accuracy, low requirement for samples and reagents, user-friendliness, portability, and capacity to perform point-of-care (POC) applications. Nanomaterials are widely used in imaging due to many factors, including: their signal generation and amplification abilities; the ongoing development of reliant new imaging techniques, such as photoacoustic imaging and Raman imaging; their targeting potential, due to the possibility of functionalizing their surface with cancer-targeting moieties; their multimodality, since some nanomaterials can generate signals for more than one imaging technique; and their affordability. Modern therapeutics explores the various nanotechnological advances to cure the site-specific cancer treatment most prominently. The book explores the fundamentals of nanomaterials and discloses their direct application to the biomedical field. Finally, the book discusses future therapeutic applications of nanotheranostics. Audience The book will be read by scientists, researchers, and post-graduate students in the biomedical-related engineering field, nanoscience and nanotechnology, materials science, and bionanotechnology.

Provides detailed information about the use of nanotechnology in remediating waste and pollution in agriculture Nano-Technological Intervention in Agricultural Productivity explores sustainable, eco-friendly technologies for remediating wastes and contaminated areas in both water and land ecosystems. Focusing on nano-technological innovations that use microbes and microbial agents to improve the quality and pollutant discharge of contaminated sites, this comprehensive volume also discusses molecular approaches for the characterization of nanoparticles, the biosynthetic pathways of microbes, gene and protein expression studies for bio-deterioration techniques, and more. Organized into nine chapters, the book opens with a thorough overview of the functions, classification, properties, synthesis, and applications of nanoparticles. Following a discussion of the environmental and agricultural implications of nanotechnology, the authors examine the current role and future prospects of nanotechnology in managing plant diseases, improving agri-food production, and increasing agricultural productivity. Subsequent chapters cover lignin nanoparticles, various applications of nanotechnology in agriculture, and nano-based advances in plant and microbial science. Offering an up-to-date account of the role of nanotechnologies in agricultural bioremediation, this book: Explores biotechnological advances in the development of sophisticated green technologies for waste minimization and waste control Emphasizes the use of microbes for degradation and removal of various xenobiotic substances Discusses bioremediation approaches in relation to the impact of increased urbanization and industrialization on the environment Covers a variety of applications of nanotechnology in agriculture, including nano-fertilizers, nano-biosensors, nano-pesticides, and nanoparticle protection in plants Nano-Technological Intervention in Agricultural Productivity is a valuable resource for students in plant biotechnology and agricultural science and engineering, as well as an important reference for researchers in plant biotechnology and agricultural sciences, particularly those with interest in the use of nanomaterials for pollution remediation and sustainable development.

This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.