05381nam 2200661Ia 450 991014133870332120230801221924.01-118-22936-31-280-59846-897866136282991-118-22934-71-118-22926-6(CKB)2670000000159958(EBL)821887(OCoLC)779166016(SSID)ssj0000612376(PQKBManifestationID)11424238(PQKBTitleCode)TC0000612376(PQKBWorkID)10572028(PQKB)10905541(MiAaPQ)EBC821887(Au-PeEL)EBL821887(CaPaEBR)ebr10538728(CaONFJC)MIL362829(EXLCZ)99267000000015995820111024d2012 uy 0engur|n|---|||||txtccrNanotechnology research methods for foods and bioproducts[electronic resource] /edited by Graciela W. Padua, Qin WangAmes, IA Wiley-Blackwell20121 online resource (271 p.)Description based upon print version of record.0-8138-1731-5 Includes bibliographical references and index.Nanotechnology Research Methods for Foods and Bioproducts; Contents; Foreword; Contributors; 1 Introduction; References; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.3.1 Amyloidogenic proteins; 2.3.2 Collagen; 2.3.3 Gelatin; 2.3.4 Caseins; 2.3.5 Wheat gluten; 2.3.6 Zein; 2.3.7 Eggshell membranes; 2.3.8 Bovine serum albumin; 2.3.9 Enzymes; 2.4 Carbohydrates; 2.4.1 Cyclodextrins; 2.4.2 Cellulose whiskers; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; References; 3 Self-assembled nanostructures3.1 Introduction3.2 Self-assembly; 3.2.1 Introduction; 3.2.2 Micelles; 3.2.3 Fibers; 3.2.4 Tubes; 3.3 Layer-by-layer assembly; 3.3.1 Introduction; 3.3.2 Nanofilms on planar surfaces from LbL; 3.3.3 Nanocoatings from LbL; 3.3.4 Hollow nanocapsules from LbL; 3.4 Nanoemulsions; 3.4.1 Introduction; 3.4.2 High-energy nanoemulsification methods; 3.4.3 Low-energy nanoemulsification methods; 3.4.4 Nanoparticles generated from different nanoemulsions and their applications; References; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation4.4 Structure characterization4.5 Biobased nanocomposites; 4.5.1 Starch nanocomposites; 4.5.2 Pectin nanocomposites; 4.5.3 Cellulose nanocomposites; 4.5.4 Polylactic acid nanocomposites; 4.5.5 Protein nanocomposites; 4.6 Conclusion; References; 5 Nanotechnology-enabled delivery systems for food functionalization and fortification; 5.1 Introduction: functional foods; 5.2 Food matrix and food micro-structure; 5.3 Target compounds: nutraceuticals; 5.3.1 Solubility and bioavailability of nutraceuticals; 5.3.2 Interaction of nutraceuticals with food matrix; 5.4 Delivery systems5.4.1 Overcoming biological barriers5.4.2 Nano-scale delivery systems; 5.4.3 Types/design principles; 5.4.4 Modes of action; 5.5 Examples of nanoscale delivery systems for food functionalization; 5.5.1 Liposomes; 5.5.2 Nano-cochleates; 5.5.3 Hydrogels-based nanoparticles; 5.5.4 Micellar systems; 5.5.5 Dendrimers; 5.5.6 Polymeric nanoparticles; 5.5.7 Nanoemulsions; 5.5.8 Lipid nanoparticles; 5.5.9 Nanocrystalline particles; 5.6 Conclusions; References; 6 Scanning electron microscopy; 6.1 Background; 6.1.1 Introduction to the scanning electron microscope; 6.1.2 Why electrons?6.1.3 Electron-target interaction6.1.4 Secondary electrons (SEs); 6.1.5 Backscattered electrons (BSEs); 6.1.6 Characteristic X-rays; 6.1.7 Overview of the SEM; 6.1.8 Electron sources; 6.1.9 Lenses and apertures; 6.1.10 Electron beam scanning; 6.1.11 Lens aberrations; 6.1.12 Vacuum; 6.1.13 Conductive coatings; 6.1.14 Environmental SEMs (ESEMs); 6.2 Applications; 6.2.1 Zein microstructures; 6.2.2 Controlled magnifications; 6.2.3 Nanoparticles; 6.3 Limitations; 6.3.1 Radiation damage; 6.3.2 Contamination; 6.3.3 Charging; References; 7 Transmission electron microscopy; 7.1 Background7.2 Instrumentations and applicationsFood nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotFoodBiotechnologyNanotechnologyFoodBiotechnology.Nanotechnology.664Padua Graciela W918661Wang Qin1973-918662MiAaPQMiAaPQMiAaPQBOOK9910141338703321Nanotechnology research methods for foods and bioproducts2060234UNINA