Nanotechnology in the food, beverage and nutraceutical industries
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| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge ; Philadelphia :
Woodhead Pub. Ltd,
2012.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 218. |
| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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| 008 | 120206s2012 enka sb 001 0 eng d | ||
| 010 | |z 2012932536 | ||
| 020 | |z 9781845697396 (alk. paper) | ||
| 020 | |z 1845697391 (alk. paper) | ||
| 020 | |z 9780857095657 (e-book) | ||
| 035 | |a (CaPaEBR)ebr10641477 | ||
| 035 | |a (OCoLC)812608207 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TP248.65.F66 |b N358 2012eb |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 0 | 0 | |a Nanotechnology in the food, beverage and nutraceutical industries |h [electronic resource] / |c edited by Qingrong Huang. |
| 260 | |a Cambridge ; |a Philadelphia : |b Woodhead Pub. Ltd, |c 2012. | ||
| 300 | |a xx, 452 p. : |b ill. | ||
| 490 | 1 | |a Woodhead publishing series in food science, technology and nutrition, |x 2042-8049 ; |v no. 218 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 1 | |a Part 1: Processes, material characterization, risks and regulation -- 1. An overview of the development and applications of nanoscale materials in the food industry -- 2. Potential health risks of nanoparticles in foods, beverages and nutraceuticals -- 3. Detecting and characterizing nanoparticles in food, beverages and nutraceuticals -- 4. Regulatory frameworks for food nanotechnologies -- 5. Atomic force microscopy and related tools for the imaging of foods and beverages on the nanoscale -- 6. Characterization of food materials at multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: Principle and applications. | |
| 505 | 1 | |a Part 2: Applications of nanotechnology in the food, beverage and nutraceutical industries -- 7.Improving food sensory and nutritional quality through nanostructure engineering -- 8. Nanocapsules as delivery systems in the food, beverage and nutraceutical industries -- 9. Association colloids as delivery systems -- 10. Fabrication, characterization and properties of food nanoemulsions -- 11. Nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods -- 12. Nanocomposite food and beverage packaging materials -- 13. Electrospun fibers: fabrication, functionalities and potential food industry applications -- 14. Milk nanotubes: technology and potential applications -- 15. Nano- and micro-engineered membranes: principles and applications in the food and beverage industries. | |
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Food |x Biotechnology. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 700 | 1 | |a Huang, Qingrong. | |
| 710 | 2 | |a ebrary, Inc. | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 218. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10641477 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 150455 |d 150455 | ||