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010   $a3-319-13596-1
024 7 $a10.1007/978-3-319-13596-0
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035   $a(PQKBTitleCode)TC0001500927
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035   $a(DE-He213)978-3-319-13596-0
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035   $a(PPN)186030525
035   $a(EXLCZ)993710000000414301
100   $a20150514d2015      u|         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood Nanoscience and Nanotechnology /$fedited by Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López
205   $a1st ed. 2015.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015.
215   $a1 online resource (307 p.)
225 1 $aFood Engineering Series,$x2628-8095
300   $aDescription based upon print version of record.
311   $a3-319-13595-3 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $a1. 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.     .
330   $a          Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.  .
410  0$aFood Engineering Series,$x2628-8095
606   $aFood science
606   $aNanochemistry
606   $aMicrotechnology
606   $aMicroelectromechanical systems
606   $aFood Science
606   $aNanochemistry
606   $aMicrosystems and MEMS
615  0$aFood science.
615  0$aNanochemistry.
615  0$aMicrotechnology.
615  0$aMicroelectromechanical systems.
615 14$aFood Science.
615 24$aNanochemistry.
615 24$aMicrosystems and MEMS.
676   $a664
702   $aHernández-Sánchez$b Humberto$4edt$4http://id.loc.gov/vocabulary/relators/edt
702   $aGutiérrez-López$b Gustavo Fidel$4edt$4http://id.loc.gov/vocabulary/relators/edt
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910298613803321
996   $aFood Nanoscience and Nanotechnology$92232963
997   $aUNINA