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Impact of nanoscience in the food in...

Grumezescu, Alexandru Mihai,

Impact of nanoscience in the food industry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Impact of nanoscience in the food industryedited by Alexandru Mihai Grumezescu, Alina Maria Holban.
other author:	Grumezescu, Alexandru Mihai,
Published:	London :Academic Press,2018.
Description:	1 online resource.
Subject:	Nanoscience.
Online resource:	https://www.sciencedirect.com/science/book/9780128114414
ISBN:	9780128114933 (electronic bk.)

Impact of nanoscience in the food industry
Impact of nanoscience in the food industry[electronic resource] /edited by Alexandru Mihai Grumezescu, Alina Maria Holban. - London :Academic Press,2018. - 1 online resource. - Handbook of food bioengineering ;volume 12. - Handbook of food bioengineering ;v. 9..

Includes bibliographical references and index.

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.

ISBN: 9780128114933 (electronic bk.)Subjects--Topical Terms:

220425
Nanoscience.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: QC176.8.N35

Dewey Class. No.: 620/.5

Impact of nanoscience in the food industry
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300 $a 1 online resource.
490 1 $a Handbook of food bioengineering ; $v volume 12
504 $a Includes bibliographical references and index.
520 $a The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.
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