國立高雄大學圖資館 |

Language: English

Back

Application of nanotechnology in food science, processing and packaging

Record Type:	Electronic resources : Monograph/item
Title/Author:	Application of nanotechnology in food science, processing and packagingedited by Chukwuebuka Egbuna ... [et al.].
other author:	Egbuna, Chukwuebuka.
Published:	Cham :Springer International Publishing :2022.
Description:	x, 263 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Nanotechnology.
Online resource:	https://doi.org/10.1007/978-3-030-98820-3
ISBN:	9783030988203$q(electronic bk.)

Application of nanotechnology in food science, processing and packaging
Application of nanotechnology in food science, processing and packaging[electronic resource] /edited by Chukwuebuka Egbuna ... [et al.]. - Cham :Springer International Publishing :2022. - x, 263 p. :ill., digital ;24 cm.

Chapter 1: Application of Nanotechnology in the Food Industry -- Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives -- Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods -- Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals -- Chapter 5: Nanoemulsions in Food Industry -- Chapter 6: Food System Application of Nanomaterials in the Food Industry -- Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application -- Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods -- Chapter 9: Anticaking Agents in Food Nanotechnology -- Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications -- Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage -- Chapter 12: Active, Smart, Intelligent, and Improved Packaging -- Chapter 13: Application of Nanoformulations in Improving the Properties of Curcuma (Curcuma longa L.) -- Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations -- Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry.

This book entitled 'Application of Nanotechnology in Food Science, Processing and Packaging' presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.

ISBN: 9783030988203$q(electronic bk.)

Standard No.: 10.1007/978-3-030-98820-3doiSubjects--Topical Terms:

193873
Nanotechnology.

LC Class. No.: TP370.5

Dewey Class. No.: 664

Application of nanotechnology in food science, processing and packaging
LDR:03502nmm a2200349 a 4500 001 620590
003 DE-He213
005 20220503202823.0
006 m d
007 cr nn 008maaau
008 221121s2022 sz s 0 eng d
020 $a 9783030988203$q(electronic bk.)
020 $a 9783030988197$q(paper)
024 7 $a 10.1007/978-3-030-98820-3 $2 doi
035 $a 978-3-030-98820-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370.5
072 7 $a TBN $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a TBN $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370.5 $b .A652 2022
245 0 0 $a Application of nanotechnology in food science, processing and packaging $h [electronic resource] / $c edited by Chukwuebuka Egbuna ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a x, 263 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1: Application of Nanotechnology in the Food Industry -- Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives -- Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods -- Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals -- Chapter 5: Nanoemulsions in Food Industry -- Chapter 6: Food System Application of Nanomaterials in the Food Industry -- Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application -- Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods -- Chapter 9: Anticaking Agents in Food Nanotechnology -- Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications -- Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage -- Chapter 12: Active, Smart, Intelligent, and Improved Packaging -- Chapter 13: Application of Nanoformulations in Improving the Properties of Curcuma (Curcuma longa L.) -- Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations -- Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry.
520 $a This book entitled 'Application of Nanotechnology in Food Science, Processing and Packaging' presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
650 0 $a Nanotechnology. $3 193873
650 0 $a Food. $3 216150
650 0 $a Food industry and trade $x Technological innovations. $3 291394
650 1 4 $a Food Nanotechnology. $3 918694
650 2 4 $a Food Science. $3 274110
650 2 4 $a Food Engineering. $3 918693
650 2 4 $a Food Chemistry. $3 911838
650 2 4 $a Food Security. $3 919313
650 2 4 $a Food Studies. $3 913539
700 1 $a Egbuna, Chukwuebuka. $3 847823
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-98820-3
950 $a Chemistry and Materials Science (SpringerNature-11644)