Advances in processing technologies for bio-based nanosystems in food:
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances...
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL
CRC Press
[2020]
|
| Schriftenreihe: | Contemporary Food Engineering
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry |
| Beschreibung: | Includes index OCLC-licensed vendor bibliographic record |
| Beschreibung: | 1 online resource (xxii, 374 pages) |
| ISBN: | 9781315177328 1315177323 9781351710039 1351710036 9781351710053 1351710052 9781351710046 1351710044 |
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| 245 | 1 | 0 | |a Advances in processing technologies for bio-based nanosystems in food |c edited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente |
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| 520 | |a Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry | ||
| 650 | 7 | |a MEDICAL / Biotechnology |2 bisacsh | |
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| 650 | 4 | |a Nanotechnology | |
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| 700 | 1 | |a Pereira, Ricardo N. |4 edt | |
| 700 | 1 | |a Cerqueria, Miguel A. |4 edt | |
| 700 | 1 | |a Teixeira, José A. |4 edt | |
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Datensatz im Suchindex
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| author2 | Ramos, Oscar L. Pereira, Ricardo N. Cerqueria, Miguel A. Teixeira, José A. |
| author2_role | edt edt edt edt |
| author2_variant | o l r ol olr r n p rn rnp m a c ma mac j a t ja jat |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.024 |
| dewey-search | 664/.024 |
| dewey-sort | 3664 224 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| discipline_str_mv | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV046620875 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:08:07Z |
| indexdate | 2024-07-10T08:49:27Z |
| institution | BVB |
| isbn | 9781315177328 1315177323 9781351710039 1351710036 9781351710053 1351710052 9781351710046 1351710044 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032032607 |
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| physical | 1 online resource (xxii, 374 pages) |
| psigel | ZDB-7-TFC |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Contemporary Food Engineering |
| spelling | Advances in processing technologies for bio-based nanosystems in food edited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente Boca Raton, FL CRC Press [2020] 1 online resource (xxii, 374 pages) txt rdacontent c rdamedia cr rdacarrier Contemporary Food Engineering Includes index OCLC-licensed vendor bibliographic record Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry MEDICAL / Biotechnology bisacsh TECHNOLOGY / Food Science bisacsh Food / Biotechnology Food industry and trade Nanotechnology Ramos, Oscar L. edt Pereira, Ricardo N. edt Cerqueria, Miguel A. edt Teixeira, José A. edt https://www.taylorfrancis.com/books/9781315177328 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Advances in processing technologies for bio-based nanosystems in food MEDICAL / Biotechnology bisacsh TECHNOLOGY / Food Science bisacsh Food / Biotechnology Food industry and trade Nanotechnology |
| title | Advances in processing technologies for bio-based nanosystems in food |
| title_auth | Advances in processing technologies for bio-based nanosystems in food |
| title_exact_search | Advances in processing technologies for bio-based nanosystems in food |
| title_exact_search_txtP | Advances in processing technologies for bio-based nanosystems in food |
| title_full | Advances in processing technologies for bio-based nanosystems in food edited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente |
| title_fullStr | Advances in processing technologies for bio-based nanosystems in food edited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente |
| title_full_unstemmed | Advances in processing technologies for bio-based nanosystems in food edited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente |
| title_short | Advances in processing technologies for bio-based nanosystems in food |
| title_sort | advances in processing technologies for bio based nanosystems in food |
| topic | MEDICAL / Biotechnology bisacsh TECHNOLOGY / Food Science bisacsh Food / Biotechnology Food industry and trade Nanotechnology |
| topic_facet | MEDICAL / Biotechnology TECHNOLOGY / Food Science Food / Biotechnology Food industry and trade Nanotechnology |
| url | https://www.taylorfrancis.com/books/9781315177328 |
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