Nano-food engineering. Volume one /

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Bibliographic Details
Imprint:Cham : Springer, 2020.
Description:1 online resource (389 p.).
Series:Food Engineering
Food engineering series (Springer)
Subject:Food industry and trade -- Technological innovations.
Food -- Technological innovations.
Food & beverage technology.
Precision instruments manufacture.
Microbiology (non-medical).
Technology & Engineering -- Food Science.
Technology & Engineering -- Nanotechnology & MEMS.
Science -- Nanostructures.
Food industry and trade -- Technological innovations
Electronic books.
Format: E-Resource Book
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Other authors / contributors:Hebbar, Umesh.
Ranjan, Shivendu.
Dasgupta, Nandita (Environmental chemist)
Mishra, Raghvendra Kumar.
Digital file characteristics:text file PDF
Notes:Description based upon print version of record.
Includes index.
Summary: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 industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.
Other form:Print version: Hebbar, Umesh Nano-Food Engineering : Volume One Cham : Springer International Publishing AG,c2020 9783030445515
Standard no.:10.1007/978-3-030-44552-2