Nanotechnologies in food [[electronic resource] /] / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins

• Pubblicazione: Cambridge, : RSC Pub., c2010
• Descrizione fisica: 1 online resource (245 p.)
• Disciplina: 664
• Soggetto topico: Food - Composition - Technological innovations; Food - Packaging - Technological innovations; Nanotechnology
• Altri autori: ChaudhryQasim CastleL WatkinsRichard, Dr.
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: nanotechnologies in food new_Publicity; i_iv; v_vi; vii_xiv; 001_017; 018_035; 036_049; 050_068; 069_085; 086_101; 102_119; 120_133; 134_149; 150_181; 182_200; 201_217; 218_230
• Sommario/riassunto: Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future. A number of nano-sized additives and supplements for food and healthfood products, and nanotechnology derived food packaging materials, are already available in some countries, and their number is expected to increase in the coming years. Whilst such developments offer enormous benefits to the food sector, they have
• Titolo autorizzato: Nanotechnologies in food
• ISBN: 1-62198-159-2; 1-84755-988-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910780940503321
• Lo trovi qui: Univ. Federico II
• Serie: RSC Nanoscience & Nanotechnology