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170318s2017 nju o 000 0 eng d |
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|a 979071271
|a 1117352576
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|a 3527697713
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|a (OCoLC)978445166
|z (OCoLC)979071271
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|a UAMI
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1 |
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|a Axelos, Monique A. V.
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| 245 |
1 |
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|a Nanotechnology in Agriculture and Food Science.
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| 260 |
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|a Newark :
|b John Wiley & Sons, Incorporated,
|c 2017.
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| 300 |
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|a 1 online resource (425 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Applications of Nanotechnology Ser.
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| 588 |
0 |
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|a Print version record.
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| 505 |
0 |
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|6 880-01
|a Nanotechnology in Agriculture and Food Science; Series Editor Preface; About the Series Editor; Contents; Foreword; Introduction; Part One: Basic Elements of Nanofunctional Agriculture and Food Science; 1: Nanotechnologies for Agriculture and Foods: Past and Future; References; 2: Nanoscience: Relevance for Agriculture and the Food Sector; 2.1 Introduction; 2.2 Fundamental of Nanoscience; 2.3 Applications of Nanotechnology in the Agriculture Sector; 2.3.1 Delivery of Agriculture Chemicals; 2.3.2 Nanosensors/Nanobiosensors; 2.3.3 Diagnosis and Control of Plant Diseases.
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| 505 |
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|a 3.2.1.5 Transferrins3.2.1.6 Osteopontin and Lactoperoxydase; 3.2.2 Formation of Natural Nanostructure Subsequently to Molecular Interaction/Complexation; 3.2.3 Special Case: Casein Micelles; 3.2.3.1 Casein Micelle Composition; 3.2.3.2 Casein Micelle Structure; 3.3 Lipid-Based Nanostructures; 3.3.1 Lipid Nanodroplets; 3.3.2 Special Case: Milk Fat Globules; 3.4 Concluding Remarks and Future Prospects; References; 4: Artificial Nanostructures in Food; 4.1 Introduction; 4.2 Types and Uses of Artificial Organic Nanostructures Found in Food; 4.2.1 Protein Nanostructures.
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| 505 |
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|a 4.2.2 Polysaccharide Nanostructures4.2.3 Lipid Nanostructures; 4.3 Conclusion; References; 5: Engineered Inorganic Nanoparticles in Food; 5.1 Introduction; 5.2 Engineered Inorganic Materials Containing Nanoparticles; 5.2.1 Silica (SiO2) and Silicates; 5.2.2 Titania or Titanium Dioxide (TiO2); 5.2.3 Iron Oxides and Hydroxides; 5.2.4 Silver (Ag); 5.2.5 Miscellaneous; 5.2.5.1 Other Metals (Fe, Se, Ca, etc.); 5.2.5.2 Calcium Carbonate (CaCO3); 5.2.5.3 Calcium Chloride (CaCl2); 5.2.6 Knowledge Gaps; 5.2.6.1 Gold (Au); 5.2.6.2 Aluminum (Al); 5.2.6.3 Zinc Oxide (ZnO).
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| 505 |
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|a 5.3 Characterization of Engineered Inorganic Nanomaterials5.3.1 Characterization of Engineered Inorganic Nanomaterials as Manufactured; 5.3.2 Characterization of Engineered Inorganic Nanomaterials as Present in the Food Matrices; 5.4 Conclusion and Perspectives; References; 6: Nanostructure Characterization Using Synchrotron Radiation and Neutrons; 6.1 Introduction; 6.1.1 Observing at Nanosizes In Situ; 6.1.2 Nanoparticles in Food and Agricultural Products: What is Here, What Can Be Seen; 6.2 Principles; 6.2.1 Scattering Process; 6.2.2 q and r: Orders of Magnitude.
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| 500 |
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|a 6.2.3 Binary System: Contrast.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Agricultural innovations.
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| 650 |
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0 |
|a Biotechnology.
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| 650 |
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0 |
|a Bioengineering.
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| 650 |
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6 |
|a Agriculture
|x Innovations.
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| 650 |
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6 |
|a Biotechnologie.
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| 650 |
|
7 |
|a bioengineering.
|2 aat
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| 650 |
|
7 |
|a BUSINESS & ECONOMICS
|x Industries
|x General.
|2 bisacsh
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| 650 |
|
7 |
|a Bioengineering
|2 fast
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| 650 |
|
7 |
|a Agricultural innovations
|2 fast
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| 650 |
|
7 |
|a Biotechnology
|2 fast
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| 700 |
1 |
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|a Van de Voorde, Marcel.
|
| 776 |
0 |
8 |
|i Print version:
|a Axelos, Monique A.V.
|t Nanotechnology in Agriculture and Food Science.
|d Newark : John Wiley & Sons, Incorporated, ©2017
|z 9783527339891
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| 830 |
|
0 |
|a Applications of Nanotechnology Ser.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4822503
|z Texto completo
|
| 880 |
8 |
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|6 505-01/(S
|a 2.3.4 Waste Reduction and Production of High-Value Added Products2.4 Applications of Nanotechnology in the Food Sector; 2.4.1 Delivery of Active Compounds; 2.4.2 Food Packaging; 2.4.3 Other Applications; 2.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors; 2.6 Conclusions; Acknowledgment; References; 3: Naturally Occurring Nanostructures in Food; 3.1 Introduction; 3.2 Protein-based Nanostructures; 3.2.1 Examples of Protein Nanostructures Present in Foods; 3.2.1.1 β-Lactoglobulin; 3.2.1.2 Serum Albumin; 3.2.1.3 α-Lactalbumin and Lysozyme; 3.2.1.4 Ovalbumin and Avidin.
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| 938 |
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|a EBSCOhost
|b EBSC
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| 994 |
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