Advances in Processing Technologies for Bio-based Nanosystems in Food (inbunden)
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Format
E-bok
Filformat
EPUB med LCP-kryptering (0.0 MB)
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Nedladdning
Kan laddas ned under 24 månader, dock max 6 gånger.
Språk
Engelska
Antal sidor
396
Utgivningsdatum
2019-07-25
Förlag
CRC Press
ISBN
9781351710046

Advances in Processing Technologies for Bio-based Nanosystems in Food E-bok

av Oscar L Ramos, Ricardo N Pereira, Miguel A Cerqueria, Jose A Teixeira, Antonio A Vicente
E-bok (LCP),  Engelska, 2019-07-25
3028
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Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.

Features:
  • Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry
  • Discusses innovative approaches and processing technologies
  • Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products
  • Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures
Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct

research and development in the food processing industry.

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