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Food nanoscience and nanotechnology [electronic resource] / Humberto Hernandez Sanchez, Gustavo F. Gutierrez-Lopez, editors.

Hernandez-Sanchez, Humberto, editor.; Gutiérrez-López, Gustavo F., editor.
2015
TP248.65.F66 F66 2015eb
Available Online
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Title
Food nanoscience and nanotechnology [electronic resource] / Humberto Hernandez Sanchez, Gustavo F. Gutierrez-Lopez, editors.
ISBN
9783319135960 electronic book
3319135961 electronic book
9783319135953
3319135953
DOI
https://doi.org/10.1007/978-3-319-13596-0
Published
Cham : Springer, 2015.
Language
English
Description
1 online resource (439 pages) : illustrations.
Item Number
10.1007/978-3-319-13596-0 doi
Call Number
TP248.65.F66 F66 2015eb
Dewey Decimal Classification
664/.024
541.2
Summary
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. .
Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Added Author
Hernandez-Sanchez, Humberto, editor.
Gutiérrez-López, Gustavo F., editor.
Series
Food engineering series.
Available in Other Form
Food Nanoscience and Nanotechnology. Gutierrez-Lopez, Gustavo F. Gutierrez-Lopez
Linked Resources
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All Resources
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. .

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