The Resource Food Nanoscience and Nanotechnology, edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López, (electronic resource)

Food Nanoscience and Nanotechnology, edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López, (electronic resource)

Label
Food Nanoscience and Nanotechnology
Title
Food Nanoscience and Nanotechnology
Statement of responsibility
edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López
Contributor
Editor
Editor
Subject
Language
  • eng
  • eng
Summary
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.
Member of
Dewey number
  • 54
  • 541.2
  • 620.5
  • 641.3
  • 664
http://bibfra.me/vocab/relation/httpidlocgovvocabularyrelatorsedt
  • 00V6NDP0eo8
  • oKIGxKAhwto
Language note
English
LC call number
TP248.65.F66
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Hernández-Sánchez, Humberto.
  • Gutiérrez-López, Gustavo Fidel.
Series statement
Food Engineering Series,
http://library.link/vocab/subjectName
  • Food science
  • Nanochemistry
  • Engineering
  • Food Science
  • Nanochemistry
  • Nanotechnology and Microengineering
Label
Food Nanoscience and Nanotechnology, edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
  • cr
Content category
text
Content type code
  • txt
Contents
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.
Dimensions
unknown
Edition
1st ed. 2015.
Extent
1 online resource (307 p.)
Form of item
online
Isbn
9783319135960
Media category
computer
Media type code
  • c
Other control number
10.1007/978-3-319-13596-0
Specific material designation
remote
System control number
  • (CKB)3710000000414301
  • (EBL)2096881
  • (SSID)ssj0001500927
  • (PQKBManifestationID)11967990
  • (PQKBTitleCode)TC0001500927
  • (PQKBWorkID)11520841
  • (PQKB)10127897
  • (DE-He213)978-3-319-13596-0
  • (MiAaPQ)EBC2096881
  • (EXLCZ)993710000000414301
Label
Food Nanoscience and Nanotechnology, edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López, (electronic resource)
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
  • cr
Content category
text
Content type code
  • txt
Contents
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.
Dimensions
unknown
Edition
1st ed. 2015.
Extent
1 online resource (307 p.)
Form of item
online
Isbn
9783319135960
Media category
computer
Media type code
  • c
Other control number
10.1007/978-3-319-13596-0
Specific material designation
remote
System control number
  • (CKB)3710000000414301
  • (EBL)2096881
  • (SSID)ssj0001500927
  • (PQKBManifestationID)11967990
  • (PQKBTitleCode)TC0001500927
  • (PQKBWorkID)11520841
  • (PQKB)10127897
  • (DE-He213)978-3-319-13596-0
  • (MiAaPQ)EBC2096881
  • (EXLCZ)993710000000414301

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