國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food nanoscience and nanotechnology

Gutierrez-Lopez, Gustavo Fidel.

Food nanoscience and nanotechnology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food nanoscience and nanotechnologyedited by Humberto Hernandez-Sanchez, Gustavo Fidel Gutierrez-Lopez.
其他作者:	Hernandez-Sanchez, Humberto.
出版者:	Cham :Springer International Publishing :2015.
面頁冊數:	xviii, 300 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodBiotechnology.
電子資源:	http://dx.doi.org/10.1007/978-3-319-13596-0
ISBN:	9783319135960 (electronic bk.)

Food nanoscience and nanotechnology
Food nanoscience and nanotechnology[electronic resource] /edited by Humberto Hernandez-Sanchez, Gustavo Fidel Gutierrez-Lopez. - Cham :Springer International Publishing :2015. - xviii, 300 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

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.

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 many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

ISBN: 9783319135960 (electronic bk.)

Standard No.: 10.1007/978-3-319-13596-0doiSubjects--Topical Terms:

193078
Food
--Biotechnology.

LC Class. No.: T174.7

Dewey Class. No.: 664.024

Food nanoscience and nanotechnology
LDR:02700nmm a2200325 a 4500 001 468894
003 DE-He213
005 20151210114857.0
006 m d
007 cr nn 008maaau
008 160118s2015 gw s 0 eng d
020 $a 9783319135960 (electronic bk.)
020 $a 9783319135953 (paper)
024 7 $a 10.1007/978-3-319-13596-0 $2 doi
035 $a 978-3-319-13596-0
040 $a GP $c GP
041 0 $a eng
050 4 $a T174.7
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.024 $2 23
090 $a T174.7 $b .F686 2015
245 0 0 $a Food nanoscience and nanotechnology $h [electronic resource] / $c edited by Humberto Hernandez-Sanchez, Gustavo Fidel Gutierrez-Lopez.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
300 $a xviii, 300 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
505 0 $a 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.
520 $a 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 many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Food industry and trade $x Technological innovations. $3 291394
650 0 $a Nanobiotechnology. $3 679667
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Nanochemistry. $3 264782
650 2 4 $a Nanotechnology and Microengineering. $3 348421
700 1 $a Hernandez-Sanchez, Humberto. $3 724663
700 1 $a Gutierrez-Lopez, Gustavo Fidel. $3 724664
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 559538
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-13596-0
950 $a Chemistry and Materials Science (Springer-11644)