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Impact of nanoscience in the food in...

Grumezescu, Alexandru Mihai,

Impact of nanoscience in the food industry[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	620/.5
書名/作者:	Impact of nanoscience in the food industry/ edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
其他作者:	Grumezescu, Alexandru Mihai,
出版者:	London : : Academic Press,, 2018.
面頁冊數:	1 online resource.
標題:	Nanoscience.
標題:	Food industry and trade - Appropriate technology.
標題:	Food industry and trade.
ISBN:	9780128114933 (electronic bk.)
ISBN:	0128114932 (electronic bk.)
ISBN:	9780128114414
ISBN:	012811441X
書目註:	Includes bibliographical references and index.
摘要、提要註:	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.
電子資源:	https://www.sciencedirect.com/science/book/9780128114414

Impact of nanoscience in the food industry[electronic resource] /
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. 12..

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:

339605
Nanoscience.
Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: QC176.8.N35

Dewey Class. No.: 620/.5

Impact of nanoscience in the food industry[electronic resource] /
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245 0 0 $a Impact of nanoscience in the food industry $h [electronic resource] / $c edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
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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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650 0 $a Food industry and trade. $3 200242
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856 4 0 $u https://www.sciencedirect.com/science/book/9780128114414

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