Nanobiotechnology in Food: Concepts, Applications and Perspectives

• Κύριοι συγγραφείς: Jafarizadeh-Malmiri, Hoda (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Sayyar, Zahra (http://id.loc.gov/vocabulary/relators/aut), Anarjan, Navideh (http://id.loc.gov/vocabulary/relators/aut), Berenjian, Aydin (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Food-Biotechnology.; Organic chemistry.; Food Science.; Organic Chemistry.

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...