Emerging Nanotechnologies in Food Science
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Emerging Nanotechnologies in Food Science

SKU: 9781774074282

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Full Title

Emerging Nanotechnologies in Food Science
Author(s)

Abhishek Gupta
Edition
ISBN

9781774074282
Publisher

Arcler Press
Format

PDF and EPUB

Description

Emerging Nanotechnologies in Food Sciences gives an overview of nanotechnology in food science explaining the preparative methods of practical applications and throws light on the adoption of nanotechnology as a new approach in the food packaging. It explores the various possibilities for nanotechnology in food packaging and discusses the challenges related to them. Also discussed in the book are the current demands for approved liposome nanoparticles, the exploration of safety of nanotechnology in food, application of nanotechnology in food science, market overview of food packaging industry and the various prospects of such a technology, to provide basic insights on the subject matter to the readers.

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Emerging Nanotechnologies in Food Science
-86%
Availability: In Stock

Emerging Nanotechnologies in Food Science

SKU: 9780323429993

Original price was: $180.00.Current price is: $24.99.

Access Emerging Nanotechnologies in Food Science Now. Discount up to 90%

Categories: ,

Additional information

Full Title

Emerging Nanotechnologies in Food Science
Author(s)
Edition
ISBN

9780323429993, 9780323429801
Publisher

Elsevier (S&T)
Format

PDF and EPUB

Description

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.

The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.

With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

  • Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science
  • Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists
  • Offers a range of insights relevant to different backgrounds
  • Provides case studies in each chapter that demonstrate how nanotechnology is being used in today’s food sector

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