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001446504 001__ 1446504
001446504 003__ OCoLC
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001446504 008__ 220507s2022\\\\sz\\\\\\o\\\\\001\0\eng\d
001446504 019__ $$a1314259538$$a1314431345
001446504 020__ $$a9783030988203$$q(electronic bk.)
001446504 020__ $$a3030988201$$q(electronic bk.)
001446504 020__ $$z9783030988197
001446504 020__ $$z3030988198
001446504 0247_ $$a10.1007/978-3-030-98820-3$$2doi
001446504 035__ $$aSP(OCoLC)1314613644
001446504 040__ $$aEBLCP$$beng$$epn$$cEBLCP$$dGW5XE$$dYDX$$dN$T$$dOCLCF$$dOCLCQ$$dUKAHL$$dOCLCQ
001446504 049__ $$aISEA
001446504 050_4 $$aTP370.5
001446504 08204 $$a664$$223/eng/20220518
001446504 24500 $$aApplication of nanotechnology in food science, processing and packaging /$$cChukwuebuka Egbuna, Jaison Jeevanandam, Kingsley C. Patrick-Iwuanyanwu, Eugene N. Onyeike, editors.
001446504 260__ $$aCham :$$bSpringer,$$c2022.
001446504 300__ $$a1 online resource (266 pages)
001446504 336__ $$atext$$btxt$$2rdacontent
001446504 337__ $$acomputer$$bc$$2rdamedia
001446504 338__ $$aonline resource$$bcr$$2rdacarrier
001446504 500__ $$aIncludes index.
001446504 5050_ $$aChapter 1: Application of Nanotechnology in the Food Industry -- Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives -- Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods -- Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals -- Chapter 5: Nanoemulsions in Food Industry -- Chapter 6: Food System Application of Nanomaterials in the Food Industry -- Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application -- Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods -- Chapter 9: Anticaking Agents in Food Nanotechnology -- Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications -- Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage -- Chapter 12: Active, Smart, Intelligent, and Improved Packaging -- Chapter 13: Application of Nanoformulations in Improving the Properties of Curcuma (Curcuma longa L.) -- Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations -- Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry.
001446504 506__ $$aAccess limited to authorized users.
001446504 520__ $$aThis book entitled Application of Nanotechnology in Food Science, Processing and Packaging presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
001446504 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed May 18, 2022).
001446504 650_0 $$aNanotechnology.
001446504 650_0 $$aFood.
001446504 650_0 $$aFood industry and trade$$xTechnological innovations.
001446504 655_0 $$aElectronic books.
001446504 7001_ $$aEgbuna, Chukwuebuka.
001446504 7001_ $$aJeevanandam, Jaison.
001446504 7001_ $$aPatrick-Iwuanyanwu, Kingsley C.
001446504 7001_ $$aOnyeike, Eugene N.
001446504 77608 $$iPrint version:$$aEgbuna, Chukwuebuka.$$tApplication of Nanotechnology in Food Science, Processing and Packaging.$$dCham : Springer International Publishing AG, ©2022$$z9783030988197
001446504 852__ $$bebk
001446504 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-98820-3$$zOnline Access$$91397441.1
001446504 909CO $$ooai:library.usi.edu:1446504$$pGLOBAL_SET
001446504 980__ $$aBIB
001446504 980__ $$aEBOOK
001446504 982__ $$aEbook
001446504 983__ $$aOnline
001446504 994__ $$a92$$bISE