Nanotechnology Applications in Food

Flavor, Stability, Nutrition and Safety

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
Cover of the book Nanotechnology Applications in Food by , Elsevier Science
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Author: ISBN: 9780128119433
Publisher: Elsevier Science Publication: February 22, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780128119433
Publisher: Elsevier Science
Publication: February 22, 2017
Imprint: Academic Press
Language: English

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.

The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

  • Includes how nanobiosensors are useful for the detection of foodborne pathogens
  • Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging
  • Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems
  • Identifies practical applications of nanoscience for use in industry today
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.

The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials.

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