Emerging nanotechnologies in food science /
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| Imprint: | Amsterdam, Netherlands : Elsevier, 2017. |
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| Description: | 1 online resource. |
| Language: | English |
| Series: | Micro and nano technologies Micro & nano technologies. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11272069 |
| Summary: | <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.</p> <p>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.</p> <p>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.</p> <p>With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.</p> 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 |
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| Item Description: | Includes index. |
| Physical Description: | 1 online resource. |
| ISBN: | 9780323429993 0323429998 9780323429801 0323429807 |