語系:
繁體中文
English
日文
簡体中文
說明(常見問題)
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
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.#
Food nanoscience and nanotechnology[electronic resource] /
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.
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.#
ISBN: 9783319135960 (electronic bk.)
Standard No.: 10.1007/978-3-319-13596-0doiSubjects--Topical Terms:
353965
LC Class. No.: T174.7
Dewey Class. No.: 664.024
Food nanoscience and nanotechnology[electronic resource] /
LDR
:02035nmm a2200277 a 4500
001
438736
003
DE-He213
005
20151210114857.0
006
m d
007
cr nn 008maaau
008
160315s2015 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.#
$a
Nan
650
d
$2
lcstt.
$3
353965
700
n a
$3
383340
710
i n
$7
aProject Muse.
$3
540276
830
d
$3
626084
筆 0 讀者評論
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼
登入