Name: Nanotechnology Applications in the Food Industry (en Inglés)
Price: 869937.00 COP
Availability: InStock
Author: Rai, V. Ravishankar ; Bai, Jamuna A.
ISBN: 9781498784832

portada Nanotechnology Applications in the Food Industry (en Inglés)

Formato

Libro Físico

Editorial

CRC Press

Autor

Rai, V. Ravishankar ; Bai, Jamuna A.

Año

2018

Idioma

Inglés

N° páginas

556

Encuadernación

Tapa Dura

ISBN13

9781498784832

N° edición

Categorías

Nanotecnología
Tecnología alimentaria

Nanotechnology Applications in the Food Industry (en Inglés)

Rai, V. Ravishankar ; Bai, Jamuna A. (Autor) · CRC Press · Tapa Dura

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Reseña del libro "Nanotechnology Applications in the Food Industry (en Inglés)"

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.