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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...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edición: | 1st ed. 2015. |
| Colección: | Food Engineering Series,
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| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- 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. .