Buch, Englisch, 323 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 738 g
Micro and Nano Engineering in Food Science Vol 1
Buch, Englisch, 323 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 738 g
Reihe: Sustainable Agriculture Reviews
ISBN: 978-3-030-76812-6
Verlag: Springer
This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Biowissenschaften Mikrobiologie
- Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
1. Micro and nanoengineered structures in food sectorShalini Sahani, Sadhna Mishra, and Yogesh Chandra Sharma
2. Ultrasonication and food-grade nano-materialsMariana Huerta-Jimene, Luis Manuel Carrillo-Lopez, Ivan Adrian Garcia-Galicia, and Alma Delia Alarcon-Rojo
3. Nanotechnology in Food Industry- Applications and future perspectivesYogita Lugani, Simmi Oberoi, and Gurdeep Rattu
4. Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated SystemsSemih Calamak
5. Encapsulation of Herbal ExtractsSadhna Mishra, Shalini Sahani Arvind, and Vijayeta Pal
6. Improving bioavailability of nutrients through nanotechnologyShalja Verma and Anand Kumar Pandey
7. Bacteriophage in food industry: NanoPhageBotsAvtar Sain and Jayaprakash N.S.
8. Food applications of cyclodextrinsYogesh Kumar and Somya Singhal
9. Biosensors: Potential in Food IndustryVaree Tyagi and Bhaswati Bhattacharya
10. Pros and Cons of Nano-Materials as Mineral Supplements in Poultry FeedRajendran Mala, Ravichandran Keerthana, and Preetha Mohan
