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Nanoscience and nanotechnology in foods and beverages / V. Chelladurai, Digvir S. Jayas.

By: Chelladurai, Vellaichamy [author.].
Contributor(s): Jayas, Digvir S, 1958- [author.].
Material type: materialTypeLabelBookPublisher: Boca Raton : CRC Press, Taylor & Francis Group, [2019]Copyright date: ©2019Description: 1 online resource : illustrations (some color).Content type: text Media type: computer Carrier type: online resourceISBN: 9781315153162; 1315153165; 9781498760645; 1498760643; 9781351639699; 1351639692; 9781351649209; 1351649205.Subject(s): Food industry and trade -- Technological innovations | Nanoscience | Nanostructured materials | TECHNOLOGY & ENGINEERING / Food Science | TECHNOLOGY / Food Science | TECHNOLOGY / NanotechnologyDDC classification: 664/.01 Online resources: Taylor & Francis | OCLC metadata license agreement Summary: Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.
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Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.

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