Food nanoscience and nanotechnology[...

 

  • Food nanoscience and nanotechnology[electronic resource] /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    杜威分類號: 664.024
    書名/作者: Food nanoscience and nanotechnology/ edited by Humberto Hernandez-Sanchez, Gustavo Fidel Gutierrez-Lopez.
    其他作者:
    出版者: Cham : : Springer International Publishing :, 2015.
    面頁冊數: xviii, 300 p. : : ill., digital ;; 24 cm.
    標題:
    ISBN: 9783319135960 (electronic bk.)
    ISBN: 9783319135953 (paper)
    內容註: 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.#
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