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1. |
Record Nr. |
UNINA990002048220403321 |
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Autore |
Blanchard, Émile <1819-1900> |
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Titolo |
Histoire naturelle des insectes, Orthopteres, Neuropteres, Hemipteres, Hymenopteres, Lepidopteres et Dipteres / Emile Blanchard / Introduction M. Brulle |
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Pubbl/distr/stampa |
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Paris, : P. Dumenil, 1840 |
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Descrizione fisica |
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671 p., con tavole ; 22 cm |
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Collana |
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Histoire naturelle des animaux articulés, annélides, crustacés, arachnides, myriapodes et insectes ; 3 |
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Disciplina |
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Locazione |
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Collocazione |
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61 VI B.6/106.3 |
A MUSA 10-3 |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910299418103321 |
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Autore |
Dasgupta Nandita |
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Titolo |
An Introduction to Food Grade Nanoemulsions / / by Nandita Dasgupta, Shivendu Ranjan |
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Pubbl/distr/stampa |
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Singapore : , : Springer Singapore : , : Imprint : Springer, , 2018 |
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ISBN |
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Edizione |
[1st ed. 2018.] |
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Descrizione fisica |
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1 online resource (XXII, 182 p. 21 illus., 19 illus. in color.) |
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Collana |
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Environmental Chemistry for a Sustainable World, , 2213-7114 ; ; 13 |
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Disciplina |
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Soggetti |
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Bioinformatics |
Biology—Technique |
Microbiology |
Botanical chemistry |
Biological Techniques |
Food Microbiology |
Plant Biochemistry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters. |
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Sommario/riassunto |
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This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry |
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personnel, journalists and the general public to understand food nanotechnology in great detail. |
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