Food Applications of Nanotechnology
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2019
ISBN13: 9780128160732
Rubricering
Onderdeel van serie
Advances in Food and Nutrition Research
Levertijd ongeveer 8 werkdagen
Samenvatting
Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.
Specificaties
Inhoudsopgave
<p>1. Nanotechnology in food and nutrition - past, present and future perspectives<br>Michael Rogers<br>2. Assembled protein nanoparticles in food and nutrition applications<br>Owen Griffith Jones<br>3. Nano-scale carbohydrate Materials in food/nutrition/agricultural applications<br>Alvaro Renato Guerra Dias and Elessandra da Rosa Zavareze<br>4. Nanotechnology-based colloidal delivery systems in foods<br>Qingrong Huang<br>5. Electrospinning and Electrospraying in food<br>L.T Lim<br>6. Bioavailability of nanotechnology-based bioactives and nutraceuticals<br>Gabriel Davidov Pardo<br>7. Packaging Nanotechnology<br>Rafael A. Auras and Maria Rubino<br>8. Health, environmental, safety of nanomaterials in food<br>Hongda Chen</p>