Emerging Nanotechnologies in Food Science
Inbunden, Engelska, 2017
Av Rosa Busquets, UK) Busquets, Rosa (Lecturer in Analytical and Forensic Chemistry, School of Life Sciences, Pharmacy and Chemistry, Faculty of Health Science Social Care and Education, Kingston University
1 959 kr
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
- Utgivningsdatum2017-03-01
- Mått191 x 235 x 17 mm
- Vikt770 g
- FormatInbunden
- SpråkEngelska
- SerieMicro and Nano Technologies
- Antal sidor236
- FörlagElsevier Science
- ISBN9780323429801
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