|
|
|
|
| LEADER |
03310nmm a2200385 u 4500 |
| 001 |
EB002004884 |
| 003 |
EBX01000000000000001167785 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
211103 ||| eng |
| 020 |
|
|
|a 9783030768133
|
| 100 |
1 |
|
|a Maurya, Vaibhav Kumar
|e [editor]
|
| 245 |
0 |
0 |
|a Sustainable Agriculture Reviews 55
|h Elektronische Ressource
|b Micro and Nano Engineering in Food Science Vol 1
|c edited by Vaibhav Kumar Maurya, K. M. Gothandam, Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse
|
| 250 |
|
|
|a 1st ed. 2021
|
| 260 |
|
|
|a Cham
|b Springer International Publishing
|c 2021, 2021
|
| 300 |
|
|
|a XVI, 323 p. 63 illus., 58 illus. in color
|b online resource
|
| 505 |
0 |
|
|a 1. Micro and nanoengineered structures in food sector (Shalini Sahani, Sadhna Mishra, and Yogesh Chandra Sharma) -- 2. Ultrasonication and food-grade nano-materials (Mariana Huerta-Jimene, Luis Manuel Carrillo-Lopez, Ivan Adrian Garcia-Galicia, and Alma Delia Alarcon-Rojo) -- 3. Nanotechnology in Food Industry- Applications and future perspectives (Yogita Lugani, Simmi Oberoi, and Gurdeep Rattu) -- 4. Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems (Semih Calamak) -- 5. Encapsulation of Herbal Extracts (Sadhna Mishra, Shalini Sahani Arvind, and Vijayeta Pal) -- 6. Improving bioavailability of nutrients through nanotechnology (Shalja Verma and Anand Kumar Pandey) -- 7. Bacteriophage in food industry: NanoPhageBots (Avtar Sain and Jayaprakash N.S.) -- 8. Food applications of cyclodextrins (Yogesh Kumar and Somya Singhal) -- 9. Biosensors: Potential in Food Industry (Varee Tyagi and Bhaswati Bhattacharya) -- 10. Pros and Cons of Nano-Materials as Mineral Supplements in Poultry Feed (Rajendran Mala, Ravichandran Keerthana, and Preetha Mohan)
|
| 653 |
|
|
|a Food Nanotechnology
|
| 653 |
|
|
|a Nutrition
|
| 653 |
|
|
|a Food Science
|
| 653 |
|
|
|a Nutrition
|
| 653 |
|
|
|a Food science
|
| 653 |
|
|
|a Nanotechnology
|
| 653 |
|
|
|a Agriculture
|
| 700 |
1 |
|
|a Gothandam, K. M.
|e [editor]
|
| 700 |
1 |
|
|a Ranjan, Shivendu
|e [editor]
|
| 700 |
1 |
|
|a Dasgupta, Nandita
|e [editor]
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b Springer
|a Springer eBooks 2005-
|
| 490 |
0 |
|
|a Sustainable Agriculture Reviews
|
| 028 |
5 |
0 |
|a 10.1007/978-3-030-76813-3
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-3-030-76813-3?nosfx=y
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 641.3
|
| 082 |
0 |
|
|a 664
|
| 520 |
|
|
|a This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods
|