Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students.

• Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed
• Presents various approaches for innovation based on scientific advancements in the field of nanotechnology
• Provides methods and techniques for research analysis using novel technologies across the globe

Food scientists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)

1. Recent advances and future perspectives in the application of nanotechnology in food industry
   2. Nanoengineering tools in beverage industry
   3. Modern analytical nanotechnologies for beverages quality control
   4. Design of Nanoparticles for future beverage industry
   5. Application of Nanotechnology in Food and Beverage development
   6. Use of nanomaterials as an alternative to the inhibition of enzymatic browning in juices
   7. Modulating functionality of beverages through nanostructured interventions
   8. Nanoencapsulation of Green Tea Polyphenols
   9. Metallic nanoparticles: Development, applications, and future trends in alcoholic and non- alcoholic beverages
   10. Improving the Delivery System and Bioavailability of Beverages through Nanoencapsulation
   11. Potential Applications of Nanofibers in Beverage Industry
   12. Recent Advances in Application of nanoBiosensors in Beverages
   13. A step forward on micro- and nanotechnology in beverage industry
   14. Nanoparticles designed to enhance nutritional content of beverages
   15. Improving wine quality and safety through nanotechnology applications