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Handbook of food nanotechnology : applications and approaches / edited by Seid Mahdi Jafari (Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran)

Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: London ; San Diego, CA ; Cambridge, MA ; Kidlington, Oxford : Elsevier, Academic Press, [2020]Description: 1 Online-RessourceISBN:
  • 9780128160428
Subject(s): Additional physical formats: 9780128158661. | Erscheint auch als: 9780128158661 Druck-AusgabeDDC classification:
  • 664
Online resources: Summary: <p><b>Section 1: Application of nanotechnology in food processing </b>1. Nanofluid thermal processing 2. Nanofilteration 3. Nanosorbents and nano-porous materials</p> <p><b>Section 2: Application of nanotechnology in food ingredients </b>4. Nanoemulsions and nano-sized ingredients for food formulations 5. Nanoencapsulation of food ingredients 6. Enhancing the bioavailability of nutrients by nano-delivery systems</p> <p><b>Section 3: Application of nanotechnology in food quality and safety </b>7. Metal nanoparticles as antimicrobial agents 8. Nano-based aptasensors for detection of food contaminants 9. Nanoparticles for checking adulteration/spoilage of food products</p> <p><b>Section 4: Application of nanotechnology in food packaging </b>10. Nanoparticles for bioactive food packaging 11. Reinforced nanocomposites for food packaging</p> <p><b>Section 5: Characterization and safety of food nanomaterials </b>12. Characterization and analysis of nano-materials in foods 13. Safety and regulatory issues of nano-materials in foods</p>PPN: PPN: 172654933XPackage identifier: Produktsigel: ZDB-4-NLEBK
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