Emerging Nanotechnologies In Food Science

Hardcover | March 1, 2017

byRosa Busquets

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Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science. Presents a multidisciplinary approach and broad perspective on nanotechnology applications in food science Contains contributors from various fields, including chapters from a geochemist, a tissue engineer, and a microbiologist, as well as several from food scientists Offers a range of insights relevant to different backgrounds Provides case studies in each chapter that demonstrate how nanotechnology is being used in today's food sector

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From the Publisher

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to b...

From the Jacket

Tagline:A multidisciplinary look at recent developments in nanotechnology in food science, covering applications, toxicity/benefits and intellectual property.A multidisciplinary approach provides a broad perspective on nanotechnology applications in food science.Contributors from various fields, including chapters from a geochemist, a ...

Dr. Rosa Busquets is Lecturer in Analytical and Forensic Chemistry, School of Pharmacy and Chemistry, Kingston University, UK. She is Deputy Editor of papers published in the journal Nanomaterials and the Environment (DeGruyter Open). She has also published papers in several journals, including Food Chemistry, Food Science & Technology...
Format:HardcoverDimensions:236 pages, 9.41 × 7.24 × 0.98 inPublished:March 1, 2017Publisher:Elsevier Science & TechLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0323429807

ISBN - 13:9780323429801

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Table of Contents

1. Nanotechnology use in food: why and how 2. Engineered nanomaterials in food contacting materials 3. Nanotechnology for safer drinking water 4. Bioavailability of nanomaterials and interaction with cells 5. Antibacterial properties of nanoparticles in food 6. Analysis of nanoparticles in food 7. Intellectual property