03936nam 22006975 450 991029861380332120230719192141.03-319-13596-110.1007/978-3-319-13596-0(CKB)3710000000414301(EBL)2096881(SSID)ssj0001500927(PQKBManifestationID)11967990(PQKBTitleCode)TC0001500927(PQKBWorkID)11520841(PQKB)10127897(DE-He213)978-3-319-13596-0(MiAaPQ)EBC2096881(PPN)186030525(EXLCZ)99371000000041430120150514d2015 u| 0engur|n|---|||||txtccrFood Nanoscience and Nanotechnology /edited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López1st ed. 2015.Cham :Springer International Publishing :Imprint: Springer,2015.1 online resource (307 p.)Food Engineering Series,2628-8095Description based upon print version of record.3-319-13595-3 Includes bibliographical references at the end of each chapters and index.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.     .          Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.  .Food Engineering Series,2628-8095Food scienceNanochemistryMicrotechnologyMicroelectromechanical systemsFood ScienceNanochemistryMicrosystems and MEMSFood science.Nanochemistry.Microtechnology.Microelectromechanical systems.Food Science.Nanochemistry.Microsystems and MEMS.664Hernández-Sánchez Humbertoedthttp://id.loc.gov/vocabulary/relators/edtGutiérrez-López Gustavo Fideledthttp://id.loc.gov/vocabulary/relators/edtMiAaPQMiAaPQMiAaPQBOOK9910298613803321Food Nanoscience and Nanotechnology2232963UNINA