Emerging Nanotechnologies in Food Science

Inbunden, Engelska, 2017

Del i serien Micro and Nano Technologies

1 532 kr

Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt över 249 kr.

Beskrivning

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.

The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.

With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science
Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists
Offers a range of insights relevant to different backgrounds
Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector

Produktinformation

Utgivningsdatum:2017-03-01
Mått:191 x 235 x 17 mm
Vikt:770 g
Format:Inbunden
Språk:Engelska
Serie:Micro and Nano Technologies
Antal sidor:236
Förlag:Elsevier Science
ISBN:9780323429801

Utforska kategorier

Mer om författaren

Dr. Rosa Busquets is currently working as an Associate Professor in the Schoolof Life Sciences, Pharmacy and Chemistry, Faculty of Health Science Social Careand Education, Kingston University, Penrhyn Road Campus, Kingston uponThames, United Kingdom. She works toward pushing the barriers of analyticalchemistry and achieving significant improvements in monitoring molecules ofspecial environmental relevance. Rosa is a specialist in chromatography-mass spectrometry andin the analysis of complex matrices. She is particularly interested in environmental monitoring andremediation. She carries out research to remove contaminants that pose a majorthreat to ecosystems due to their toxicity and high mobility and can therefore contaminatefresh water and affect our health. Nanoparticles, pesticides, plastic degradationproducts, and pharmaceuticals are among these contaminants.xxx About the editorsKumar-BECS-

Innehållsförteckning

1. Concepts of Nanotechnology2. Advances in Food Nanotechnology3. Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management4. Analysis of Nanomaterials in Food5. Bioavailability of Nanomaterials and Interaction With Cells6. Microbiological Toxicity of Nanoparticles7. Polymer Nanocomposites for Food Packaging8. Coatings and Inks for Food Packaging Including Nanomaterials9. Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels10. Critical Review of Relevant Recent Patent Applications Related to the Use of Nanotechnology in Food