Food Nanoscience and Nanotechnology, 2015 Food Engineering Series
Coordonnateurs : Hernández-Sánchez Humberto, Gutiérrez-López Gustavo Fidel
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
Discusses the potential of nanotechnology in food science
Focuses on various different nanoparticles? and their applications in the food industry
Provides details on how to increase the nutritional and functional properties of foods
Includes supplementary material: sn.pub/extras
Date de parution : 10-2016
Ouvrage de 300 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 105,49 €
Ajouter au panierDate de parution : 05-2015
Ouvrage de 300 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 105,49 €
Ajouter au panierThèmes de Food Nanoscience and Nanotechnology :
Mots-clés :
Food science; Food technology; Nanoparticles; Nanoscience; Nanotechnology