
Food Applications of Nanotechnology
Description
Key Features
- Contains contributions from experts in the areas of food nano-science and technology
- Provides extensive citation of references to cover up-to-date and background literature
- Covers past, present and future aspects of food nano science and technology
Readership
Academia and industry technical audience who are interested in transformative nanotechnologies, specifically on how their techniques and principles can be applied to increase safety, reduce waste, enhance nutrition/quality of food
Table of Contents
1. Nanotechnology in food and nutrition - past, present and future perspectives
Michael Rogers
2. Assembled protein nanoparticles in food and nutrition applications
Owen Griffith Jones
3. Nano-scale carbohydrate Materials in food/nutrition/agricultural applications
Alvaro Renato Guerra Dias and Elessandra da Rosa Zavareze
4. Nanotechnology-based colloidal delivery systems in foods
Qingrong Huang
5. Electrospinning and Electrospraying in food
L.T Lim
6. Bioavailability of nanotechnology-based bioactives and nutraceuticals
Gabriel Davidov Pardo
7. Packaging Nanotechnology
Rafael A. Auras and Maria Rubino
8. Health, environmental, safety of nanomaterials in food
Hongda Chen
Product details
- No. of pages: 350
- Language: English
- Copyright: © Academic Press 2019
- Published: May 29, 2019
- Imprint: Academic Press
- Hardcover ISBN: 9780128160732
- eBook ISBN: 9780128160749
About the Serial Volume Editors
Loong-Tak Tim

Affiliations and Expertise
Michael Rogers

Affiliations and Expertise
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