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Nanotechnology research methods for foods and bioproducts [[electronic resource] /] / edited by Graciela W. Padua, Qin Wang
| Nanotechnology research methods for foods and bioproducts [[electronic resource] /] / edited by Graciela W. Padua, Qin Wang |
| Pubbl/distr/stampa | Ames, IA, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (271 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
PaduaGraciela W
WangQin <1973-> |
| Soggetto topico |
Food - Biotechnology
Nanotechnology |
| ISBN |
1-118-22936-3
1-280-59846-8 9786613628299 1-118-22934-7 1-118-22926-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 nanostructures
3.1 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 4.4 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 5.4.1 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 Background 7.2 Instrumentations and applications |
| Record Nr. | UNINA-9910141338703321 |
| Ames, IA, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nanotechnology research methods for foods and bioproducts / / edited by Graciela W. Padua, Qin Wang
| Nanotechnology research methods for foods and bioproducts / / edited by Graciela W. Padua, Qin Wang |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, IA, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (271 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
PaduaGraciela W
WangQin <1973-> |
| Soggetto topico |
Food - Biotechnology
Nanotechnology |
| ISBN |
1-118-22936-3
1-280-59846-8 9786613628299 1-118-22934-7 1-118-22926-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 nanostructures
3.1 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 4.4 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 5.4.1 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 Background 7.2 Instrumentations and applications |
| Record Nr. | UNINA-9910808850603321 |
| Ames, IA, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||