Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences
()
About this ebook
Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists.
This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail.
The book is divided into nine sections – an introductory section, plus:
- Nanotechnology in nutrition and medicine
- Nanotechnology, health and food technology applications
- Nanotechnology and other versatile applications
- Nanomaterial manufacturing
- Applications of microscopy and magnetic resonance in nanotechnology
- Applications in enhancing bioavailability and controlling pathogens
- Safety, toxicology and regulatory aspects
- Future directions of bio-nanotechnology
The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.
Related to Bio-Nanotechnology
Titles in the series (7)
Functional Food Product Development Rating: 0 out of 5 stars0 ratingsDietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut Rating: 0 out of 5 stars0 ratingsGenomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods Rating: 0 out of 5 stars0 ratingsOlives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing Rating: 0 out of 5 stars0 ratingsNutrigenomics and Proteomics in Health and Disease: Towards a Systems-level Understanding of Gene-diet Interactions Rating: 0 out of 5 stars0 ratingsMeasurement of Antioxidant Activity and Capacity: Recent Trends and Applications Rating: 0 out of 5 stars0 ratings
Related ebooks
Carbon-Based Nanomaterials in Biosystems: Biophysical Interface at Lower Dimensions Rating: 0 out of 5 stars0 ratingsNanomaterials: Application in Biofuels and Bioenergy Production Systems Rating: 0 out of 5 stars0 ratingsEmerging Areas in Bioengineering Rating: 0 out of 5 stars0 ratingsEnsuring Global Food Safety: Exploring Global Harmonization Rating: 0 out of 5 stars0 ratingsMicroorganisms for Sustainable Environment and Health Rating: 0 out of 5 stars0 ratingsHandbook of Algal Science, Technology and Medicine Rating: 0 out of 5 stars0 ratingsNano-Biopesticides Today and Future Perspectives Rating: 0 out of 5 stars0 ratingsRecent Developments in Applied Microbiology and Biochemistry Rating: 5 out of 5 stars5/5Progress in Food Preservation Rating: 0 out of 5 stars0 ratingsPractical Food Safety: Contemporary Issues and Future Directions Rating: 0 out of 5 stars0 ratingsMicrobes and Microbial Biotechnology for Green Remediation Rating: 0 out of 5 stars0 ratingsPolymer Nanocomposites based on Inorganic and Organic Nanomaterials Rating: 0 out of 5 stars0 ratingsChitosan-Based Systems for Biopharmaceuticals: Delivery, Targeting and Polymer Therapeutics Rating: 0 out of 5 stars0 ratingsAdvances in Lignocellulosic Biofuel Production Systems Rating: 0 out of 5 stars0 ratingsNanotechnology in Environmental Science Rating: 0 out of 5 stars0 ratingsBiomedical Materials and Diagnostic Devices Rating: 5 out of 5 stars5/5Natural and Synthetic Biomedical Polymers Rating: 0 out of 5 stars0 ratingsAdvances in Biological Science Research: A Practical Approach Rating: 0 out of 5 stars0 ratingsQuantitative Microbiology in Food Processing: Modeling the Microbial Ecology Rating: 0 out of 5 stars0 ratingsIndustrial Applications of Biosurfactants and Microorganisms: Green Technology Avenues from Lab to Commercialization Rating: 0 out of 5 stars0 ratingsPharmaceutical Nanotechnology: Innovation and Production Rating: 0 out of 5 stars0 ratingsNew Polymers for Encapsulation of Nutraceutical Compounds Rating: 0 out of 5 stars0 ratingsChemistry of Bioconjugates: Synthesis, Characterization, and Biomedical Applications Rating: 0 out of 5 stars0 ratingsPractical Medicinal Chemistry with Macrocycles: Design, Synthesis, and Case Studies Rating: 0 out of 5 stars0 ratingsBiopharmaceutical Production Technology Rating: 0 out of 5 stars0 ratingsIndustrial Biorenewables: A Practical Viewpoint Rating: 0 out of 5 stars0 ratingsMicrobial Biotechnology for Bioenergy Rating: 0 out of 5 stars0 ratingsFood Industry Wastes: Assessment and Recuperation of Commodities Rating: 0 out of 5 stars0 ratingsHandbook of Composites from Renewable Materials, Nanocomposites: Science and Fundamentals Rating: 0 out of 5 stars0 ratingsSurface Chemistry of Nanobiomaterials: Applications of Nanobiomaterials Rating: 0 out of 5 stars0 ratings
Food Science For You
Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Butchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsKetogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Tsukemono: Decoding the Art and Science of Japanese Pickling Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Amish Canning & Preserving Cookbook for Beginners Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Encyclopedia of Foods: A Guide to Healthy Nutrition Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratingsBakery Products Science and Technology Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsFruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5
Reviews for Bio-Nanotechnology
0 ratings0 reviews