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Food Nanoscience and Nanotechnology

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food Nanoscience and Nanotechnology/ edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López.
other author:	Hernández-Sánchez, Humberto.
Description:	XVIII, 300 p. 90 illus., 57 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-13596-0
ISBN:	9783319135960

Food Nanoscience and Nanotechnology
Food Nanoscience and Nanotechnology[electronic resource] /edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López. - 1st ed. 2015. - XVIII, 300 p. 90 illus., 57 illus. in color.online resource. - Food Engineering Series,1571-0297. - Food Engineering Series,.

1. Introduction.- 2. Tools for the Study of Nanostructures.- 3. Development of Food Nanostructures by Electrospinning.- 4. Polysaccharide-Based Nanoparticles.- 5. Protein-Based Nanoparticles.- 6. Indentation Technique: Overview and Applications in Food Science -- 7. Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles -- 8. High Shear Methods to Produce Nano-Sized Food Related to Dispersed Systems.- 9. Hydrodynamic Characterization of the Formation of Alpha-Tocopherol Nanoemulsions in a Microfluidizer -- 10. Role of Surfactants and Their Applications in Structured Nanosized Systems.- 11. Food Nano and Micro Conjugated Systems: the Case of Albumin-Capsaicin -- 12. Polymer Nanocomposites for Food Packaging Applications -- 13. Nanobiosensors in Food Science and Technology -- 14. Carbon Nanotubes and Their Potential Applications in Developing Electrochemical Biosensors for Detection of Analytes in Food -- 15. Safety Studies of Metal Oxides Nanoparticles Used in the Food Industry -- 16. Multiscale and Nanostructural Approach to Fruits Stability -- 17. Modulating Oxidative Stress: a Nanotechnology Perspective for Cationic Peptides. .

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. .

ISBN: 9783319135960

Standard No.: 10.1007/978-3-319-13596-0doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Food Nanoscience and Nanotechnology
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