000 04072cam a2200601Ii 4500
001 9781315153872
003 FlBoTFG
005 20220711212140.0
006 m o d
007 cr cnu---unuuu
008 190125s2019 flua ob 001 0 eng d
040 _aOCoLC-P
_beng
_erda
_epn
_cOCoLC-P
020 _a9781351649919
_qelectronic book
020 _a1351649914
_qelectronic book
020 _a9781315153872
_qelectronic book
020 _a1315153874
_qelectronic book
020 _a9781498767187
_qelectronic book
020 _a1498767184
_qelectronic book
020 _a9781351640398
_q(electronic bk. : Mobipocket)
020 _a1351640399
_q(electronic bk. : Mobipocket)
020 _z9781498767170
020 _z1498767176
024 7 _a10.1201/9781315153872
_2doi
035 _a(OCoLC)1083342111
_z(OCoLC)1083463429
035 _a(OCoLC-P)1083342111
050 4 _aTP248.65.F66
_bF697 2019
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aSCI
_x010000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 4 _a664/.07
_223
245 0 0 _aFood nanotechnology :
_bprinciples and applications /
_cedited by C. Anandharamakrishnan and S. Parthasarathi.
264 1 _aBoca Raton, FL :
_bCRC Press, Taylor & Francis Group,
_c[2019]
300 _a1 online resource (xvi, 438 pages).
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aContemporary food engineering
520 _aNanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood
_xBiotechnology.
_913629
650 0 _aFood
_xComposition
_xTechnological innovations.
_913630
650 0 _aFood
_xAnalysis.
_913631
650 0 _aNanoparticles.
_97280
650 0 _aNanotechnology
_xIndustrial applications.
_912335
650 7 _aTECHNOLOGY & ENGINEERING / Food Science
_2bisacsh
_912452
650 7 _aSCIENCE / Biotechnology
_2bisacsh
_913632
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
_912300
700 1 _aAnandharamakrishnan, C.,
_eeditor.
_913633
700 1 _aParthasarathi, S.,
_eeditor.
_913634
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9781315153872
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942 _cEBK
999 _c70490
_d70490