CRC Press, Taylor & Francis Group, 2019. — 455 p. — (Contemporary Food Engineering). — ISBN13: 978-1-4987-6717-0. Nanotechnology 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...
Wiley-Scrivener, 2022. — 418 p. — ISBN-13 9781119904823. Справочник по нанотехнологиям в функциональных продуктах питания NANOTECHNOLOGY IN FUNCTIONAL FOODS The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will make this book a valuable resource for a wide range of readers in industry, research, and academia. Functional...
Elsevier, 2017. — 238 p. 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...
2nd Edition. — Royal Society of Chemistry, 2017. — 313 p. Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and...
Royal Society of Chemistry, 2010. — 229 p.
ISBN: 978 0 85404 169 5.
ISSN: 1757 7136.
This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as...
Springer, 2018. — 196 p. This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing...
CRC Press, 2020. — 476 p. Over the last decades, nanotechnology gained the centre of attraction in all aspects of modern science, and it has vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly; therefore, there is a requirement to produce food products in a more proficient,...
2nd Edition. — Academic Press / Elsevier, 2022. — 366 р. — ISBN 978-0-323-85203-6. Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications.
Academic Press, 2016. — 772 p. — (Nanotechnology in the Agri-Food Industry 1). — ISBN10: 0128043792 ISBN13: 9780128043790. Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food...
Springer, 2020. — 389 p. — (Food Engineering Series). — ISBN: 978-3-030-44551-5. This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food...
Springer, 2015. — 307 p. Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform...
Academic Press, 2019. — 647 p. — (Nanoencapsulation in the Food Industry). — ISBN: 978-0-12-815663-6. Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes....
Academic Press, 2020. — 762 p. — ISBN 978-0-12-815866-1. This book 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...
Springer, 2019. — 160 p. — ISBN: 1 303005845X. This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the...
Springer, 2019. — 160 p. — ISBN: 1: 303005845X. This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the...
Wiley, 2014. — 438 p. Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are...
Apple Academic Press/CRC Press, 2023. — 291 p. — ISBN 9781774639726. Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials. The volume discusses the...
John Wiley & Sons, 2012. — 261 pages. Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology....
John Wiley & Sons, 2012. — 261 pages. Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology....
John Wiley and Sons, 2021. — 416 p. Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers...
CRC Press, 2018. — 557 p. Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book...
Wiley-Blackwell, 2015. — 408 p. The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic...
Учебное пособие. — Алматы: LEM, 2015. — 328 с. Учебное пособие содержит лекционный куре и практические занятия но нанотехнологии для переработки сырья и использования наноматериалов в производстве пищевых продуктов, включая исторические аспекты развития нанотехнологии, базовые термины и определения, основы нанотехнологии, наноэффектов и видов наноструктур, методов их получения,...
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