Food Nanoscience and Nanotechnology

          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 m...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Hernández-Sánchez, Humberto (Editor ), Gutiérrez-López, Gustavo Fidel (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2015.
Edición:1st ed. 2015.
Colección:Food Engineering Series,
Temas:
Food science.
Nanochemistry.
Microtechnology.
Microelectromechanical systems.
Food Science.
Microsystems and MEMS.
Acceso en línea:Texto Completo
Descripción
Sumario:          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.  .
Descripción Física:XVIII, 300 p. 90 illus., 57 illus. in color. online resource.
ISBN:9783319135960
ISSN:2628-8095

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