LEADER 05381nam 2200661Ia 450 001 9910141338703321 005 20230801221924.0 010 $a1-118-22936-3 010 $a1-280-59846-8 010 $a9786613628299 010 $a1-118-22934-7 010 $a1-118-22926-6 035 $a(CKB)2670000000159958 035 $a(EBL)821887 035 $a(OCoLC)779166016 035 $a(SSID)ssj0000612376 035 $a(PQKBManifestationID)11424238 035 $a(PQKBTitleCode)TC0000612376 035 $a(PQKBWorkID)10572028 035 $a(PQKB)10905541 035 $a(MiAaPQ)EBC821887 035 $a(Au-PeEL)EBL821887 035 $a(CaPaEBR)ebr10538728 035 $a(CaONFJC)MIL362829 035 $a(EXLCZ)992670000000159958 100 $a20111024d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aNanotechnology research methods for foods and bioproducts$b[electronic resource] /$fedited by Graciela W. Padua, Qin Wang 210 $aAmes, IA $cWiley-Blackwell$d2012 215 $a1 online resource (271 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1731-5 320 $aIncludes bibliographical references and index. 327 $aNanotechnology 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 nanostructures 327 $a3.1 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 formation 327 $a4.4 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 systems 327 $a5.4.1 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? 327 $a6.1.3 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 Background 327 $a7.2 Instrumentations and applications 330 $aFood 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 nanot 606 $aFood$xBiotechnology 606 $aNanotechnology 615 0$aFood$xBiotechnology. 615 0$aNanotechnology. 676 $a664 701 $aPadua$b Graciela W$0918661 701 $aWang$b Qin$f1973-$0918662 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141338703321 996 $aNanotechnology research methods for foods and bioproducts$92060234 997 $aUNINA