Emerging Nanotechnologies in Food Science

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Emerging Nanotechnologies in Food Science by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780323429993
Publisher: Elsevier Science Publication: February 28, 2017
Imprint: Elsevier Language: English
Author:
ISBN: 9780323429993
Publisher: Elsevier Science
Publication: February 28, 2017
Imprint: Elsevier
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Experimental Characterization, Predictive Mechanical and Thermal Modeling of Nanostructures and Their Polymer Composites by
Cover of the book Essays on Peripheral Nerve Repair and Regeneration by
Cover of the book Optimized Cloud Resource Management and Scheduling by
Cover of the book A Primer of Lebesgue Integration by
Cover of the book Fundamentals of Quantum Mechanics by
Cover of the book Genetic Dissection of Neural Circuits and Behavior by
Cover of the book Latin Squares by
Cover of the book Solid-Liquid Filtration by
Cover of the book Integrated Population Biology and Modeling Part B by
Cover of the book Green Composites by
Cover of the book Tribology of Abrasive Machining Processes by
Cover of the book Statistical Aspects of the Microbiological Examination of Foods by
Cover of the book Information Governance and Security by
Cover of the book Particle Physics and Cosmology: the Fabric of Spacetime by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy