Food Nanoscience and Nanotechnology

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Hernández-Sánchez, Humberto (Επιμελητής έκδοσης), Gutiérrez-López, Gustavo Fidel (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Food > Biotechnology.; Nanochemistry.; Nanotechnology.; Food Science.; Nanotechnology and Microengineering.

          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 m...

Πίνακας περιεχομένων:

• 1. Introduction.- 2. Tools for the Study of Nanostructures.- 3. Development of  Food Nanostructures by Electrospinning.- 4. Polysaccharide-Based Nanoparticles.- 5. Protein-Based Nanoparticles.- 6. Indentation Technique: Overview and Applications in Food Science
• 7. Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles
• 8. High Shear Methods to Produce Nano-Sized Food Related to Dispersed Systems.- 9. Hydrodynamic Characterization of the Formation of Alpha-Tocopherol  Nanoemulsions in a Microfluidizer
• 10. Role of Surfactants and Their Applications in Structured Nanosized Systems.- 11. Food Nano and Micro Conjugated Systems: the Case of Albumin-Capsaicin
• 12. Polymer Nanocomposites for Food Packaging Applications
• 13. Nanobiosensors in Food Science and Technology
• 14. Carbon Nanotubes and Their Potential Applications in Developing Electrochemical Biosensors for Detection of Analytes in Food
• 15. Safety Studies of Metal Oxides Nanoparticles Used in the Food Industry
• 16. Multiscale and Nanostructural Approach to Fruits Stability
• 17. Modulating Oxidative Stress: a Nanotechnology Perspective for Cationic Peptides.     .