Hoppa till sidans huvudinnehåll

2 409 kr

Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food.

Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered.



  • Brings novel applications of nanotechnology in processing food products
  • Shows how to improve the formulation of food products with nano-structured ingredients
  • Explores new opportunities in food packaging through nano-structured materials

Produktinformation

  • Utgivningsdatum2020-06-16
  • Mått152 x 229 x undefined mm
  • Vikt1 200 g
  • FormatHäftad
  • SpråkEngelska
  • Antal sidor774
  • FörlagElsevier Science
  • ISBN9780128158661

Tillhör följande kategorier

Hoppa över listan

Du kanske också är intresserad av

Drying Technology in Food Processing

Seid Mahdi Jafari, Narjes Malekjani, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Germany) Malekjani, Narjes (Otto von Guericke University Magdeburg, Magdeburg

Häftad

2 379 kr

Low-Temperature Processing of Food Products

Seid Mahdi Jafari, Hadis Rostamabadi, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, PhD (Isfahan University of Medical Sciences (IUMS). Iran) Rostamabadi, Hadis

Häftad

2 379 kr

Thermal Processing of Food Products by Steam and Hot Water

Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan

Häftad

2 379 kr

Nanoemulsions

Seid Mahdi Jafari, D. Julian McClements, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, USA) McClements, D. Julian (University of Massachusetts, Amherst, MA

Häftad

2 409 kr

Evaporation Technology in Food Processing

Seid Mahdi Jafari, Esra Capanoglu guven, Asli Can Karaca, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Turkey) guven, Esra Capanoglu, Ph.D. (Istanbul Technical University (ITU), Department of Food Engineering, Turkey) Karaca, Asli Can (Associate Professor, Department of Food Engineering at Istanbul Technical University, Esra Capanoglu Guven, Esra Capanoglu

Häftad

2 379 kr

High-Temperature Processing of Food Products

Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan

Häftad

2 379 kr

Extrusion and Size Change Processes in the Food Industry

Seid Mahdi Jafari, Esra Capanoglu guven, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Turkey) guven, Esra Capanoglu, Ph.D. (Istanbul Technical University (ITU), Department of Food Engineering, Esra Capanoglu Guven

Häftad

2 379 kr

Postharvest and Postmortem Processing of Raw Food Materials

Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan

Häftad

3 189 kr

Engineering Principles of Unit Operations in Food Processing

Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan

Häftad

3 009 kr