Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety
Alexandru Grumezescu, Alexandra Elena OpreaNanotechnology 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
Kategori:
Tahun:
2017
Edisi:
1
Penerbit:
ELSEVIER ACADEMIC Press
Bahasa:
english
Halaman:
416
ISBN 10:
2472492502
ISBN 13:
9782472492507
Fail:
PDF, 8.72 MB
IPFS:
,
english, 2017