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Nanotechnology in the Food, Beverage and Nutraceutical Industries.
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science,
2012.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Huang, Q. | |
| 245 | 1 | 0 | |a Nanotechnology in the Food, Beverage and Nutraceutical Industries. |
| 260 | |a Burlington : |b Elsevier Science, |c 2012. | ||
| 300 | |a 1 online resource (475 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Nanotechnology in the food, beverage and nutraceutical industries; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I Processes, material characterization, risks and regulation; 1 An overview of the development and applications of nanoscale materials in the food industry; 1.1 Introduction; 1.2 Processes for nanomaterial production; 1.3 Nano-assembled entities; 1.4 Nanoscale materials -- their applications in the food industry; 1.5 Emerging trends; 1.6 References. | |
| 505 | 8 | |a 2 Potential health risks of nanoparticles in foods, beverages and nutraceuticals2.1 Introduction; 2.2 Nanoscale materials; 2.3 Potential health risks of nanoparticles in foods, beverages and nutraceuticals; 2.4 Risk assessment of nanomaterials present in foods, beverages and nutraceuticals; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; 3 Detecting and characterizing nanoparticles in food, beverages and nutraceuticals; 3.1 Introduction; 3.2 Detecting and characterizing -- but what?; 3.3 Challenges in detecting and characterizing nanoparticles in food products. | |
| 505 | 8 | |a 3.4 Methods for detection and characterization of nanoparticles in food products3.5 Detection and characterization of engineered nanoparticles in foods, beverages and nutraceuticals; 3.6 Future trends; 3.7 References; 3.8 Appendix: glossary; 4 Regulatory frameworks for food nanotechnologies; 4.1 Introduction; 4.2 Main applications in the food, beverage and healthfood industries; 4.3 Regulatory developments in nanotechnologies; 4.4 Risk assessment; 4.5 Conclusions; 4.6 References; 5 Atomic force microscopy (AFM) and related tools for the imaging of foods and beverages on the nanoscale. | |
| 505 | 8 | |a 5.1 Introduction5.2 Methods; 5.3 Applications; 5.4 Future trends; 5.5 References; 6 Characterization of food materials in multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance; 6.1 Introduction; 6.2 Small-angle X-ray scattering (SAXS): an introduction; 6.3 Direct and indirect interpretation of SAXS data; 6.4 Application of synchrotron SAXS to food materials; 6.5 Nuclear magnetic resonance (NMR); 6.6 Diffusion NMR; 6.7 NMR spin relaxation; 6.8 Time domain (TD)-NMR technique; 6.9 Conclusions and future trends; 6.10 Sources of further information and advice. | |
| 505 | 8 | |a 6.11 ReferencesPart II Applications of nanotechnology inthe food, beverage and nutraceutical industries; 7 Improving food sensory and nutritional quality through nanostructure engineering; 7.1 Introduction; 7.2 Engineering nanostructures in foods and beverages for improved sensory quality; 7.3 Engineering nanostructures in foods and beverages for improved nutritional quality; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; 8 Nanocapsules as delivery systems in the food, beverage and nutraceutical industries; 8.1 Introduction; 8.2 Chapter organization. | |
| 500 | |a 8.3 Factors to consider when preparing nanoparticles and nanocapsules. | ||
| 520 | |a Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nan. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 6 | |a Aliments |x Biotechnologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Biotechnology |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Huang, Q. |t Nanotechnology in the Food, Beverage and Nutraceutical Industries. |d Burlington : Elsevier Science, ©2012 |z 9781845697396 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=680514 |z Texto completo |
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