000 06196cam a2200577 i 4500
001 on1020172346
003 OCoLC
005 20250612155453.0
006 m o d
007 cr cnu|||unuuu
008 180123s2018 enk ob 001 0 eng d
040 _aN$T
_beng
_erda
_epn
_cN$T
_dEBLCP
_dN$T
_dYDX
_dOCLCF
_dNLE
_dOPELS
_dDKU
_dSNK
_dSTF
_dMERER
_dD6H
_dOCLCQ
_dINT
_dOCLCQ
_dU3W
_dLVT
_dGGVRL
_dOCLCQ
_dUHL
_dOCLCO
_dUKMGB
_dOCLCA
_dS2H
_dOCLCO
_dOCLCQ
_dOCLCO
_dK6U
_dOCLCQ
_dSFB
_dOCLCQ
_dOCLCO
_dOCLCL
_dSXB
_dOCLCQ
_dOCLCO
_dUKKRT
015 _aGBB7L2618
_2bnb
016 7 _a018592533
_2Uk
019 _a1020463228
_a1229454242
020 _a9780128114933
_q(electronic bk.)
020 _a0128114932
_q(electronic bk.)
020 _z9780128114414
020 _z012811441X
035 _a(OCoLC)1020172346
_z(OCoLC)1020463228
_z(OCoLC)1229454242
050 4 _aQC176.8.N35
072 7 _aTEC
_x009000
_2bisacsh
072 7 _aTEC
_x035000
_2bisacsh
082 0 4 _a620/.5
_223
245 0 0 _aImpact of nanoscience in the food industry /
_cedited by Alexandru Mihai Grumezescu, Alina Maria Holban.
264 1 _aLondon :
_bAcademic Press,
_c[2018]
264 4 _c�2018
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aHandbook of food bioengineering ;
_vvolume 12
504 _aIncludes bibliographical references and index.
588 0 _aVendor-supplied metadata.
505 0 _aCover; Title page; Copyright; Content; List of Contributors; Foreword; Series Preface; Preface for Volume 12: Impact of Nanoscience in the Food Industry; Chapter 1 -- Application of Nanotechnology in the Food Industry: Present Status and Future Prospects; 1 -- Introduction; 2 -- Classification of Nanomaterials; 2.1 -- Biopolymeric Nanoparticles; 2.2 -- Nanoemulsions; 2.3 -- Nanoclay; 2.4 -- Nanolaminates; 2.5 -- Nanocapsules; 2.6 -- Nanotubes; 2.7 -- Nanofibers; 3 -- Current and Prospective Applications of Nanotechnology in the Food Sector; 3.1 -- Food Packaging for Preservation of Food Products.
505 8 _a3.2 -- Nanosensors in Quality Control and Quality Assurance of Food Products3.3 -- Application of Nanotechnology in Nutraceuticals; 3.3.1 -- Delivery of bioactive components; 3.3.2 -- Delivery of probiotics; 3.4 -- Nanobiocatalyst; 4 -- Food Safety and Toxic Effects of Nanotechnology; 5 -- Regulation- and Legislation-Related Aspect of Nanotechnology in the Dairy and Food Sectors; 6 -- Conclusions and Future Prospects; References; Chapter 2 -- Nanotechnology: A Pioneering Rebellion for Food Diligence; 1 -- Nanotechnology: Science of the Very Small; 1.1 -- Preamble.
505 8 _a1.2 -- Nanotechnology: From a Food Scientist�a#x80;#x99;s Perspective2 -- Food Nanotechnology: A Need-Based Approach; 3 -- Nanoencapsulation: A Way Forward Toward Targeted Nutrient Delivery; 3.1 -- Nanoencapsulated Bioactives; 3.2 -- Delivery Systems; 3.3 -- Lipid-Based Carriers; 3.4 -- Nanoemulsions; 3.4.1 -- High-energy mechanical techniques; 3.4.1.1 -- Microfluidization; 3.4.1.2 -- Ultrasonication; 3.4.1.3 -- High-pressure homogenization; 3.4.2 -- Low-energy nonmechanical techniques; 3.4.2.1 -- Membrane emulsification; 3.4.2.2 -- Spontaneous emulsification; 3.4.2.3 -- Solvent displacement.
505 8 _a3.4.2.4 -- Emulsion inversion Point3.4.2.5 -- Phase inversion point; 3.5 -- Nanoliposomes; 3.6 -- Solid Lipid Nanoparticles; 3.6.1 -- High-pressure homogenization; 3.6.1.1 -- Hot homogenization; 3.6.1.2 -- Cold homogenization; 3.6.1.3 -- Ultrasonication/high-speed homogenization; 3.6.1.4 -- Microemulsion-based method; 3.7 -- Nanostructured Lipid Carriers; 3.7.1 -- Hot homogenization method; 3.7.2 -- Cold homogenization method; 3.7.3 -- Solvent emulsification�a#x80;#x93;evaporation method; 3.8 -- Archaeosomes; 3.9 -- Nanocochleates; 4 -- Nanosensors: The Quality Monitoring Devices; 4.1 -- Nanocantilevers.
505 8 _a5 -- Nanobiocatalysts for Food Applications6 -- Nanopackaging: A New World of Possibilities; 6.1 -- Active Packaging; 6.2 -- Nanocomposites; 6.3 -- Nanosized Silver Particle�a#x80;#x93;Based Packaging; 6.4 -- Polylactic Acid�a#x80;#x93;Based Nanopackaging; 6.5 -- Nanopackaging for Nonsterilized Foods; 6.6 -- Multilayered Nanostructures; 7 -- Interactive and Innovative Foods; 8 -- Conclusions and Future Outlook; References; Chapter 3 -- Implication of Nanoscience in the Food Processing and Agricultural Industries; 1 -- Introduction; 2 -- Manufacturing Techniques; 2.1 -- Dry Milling; 2.2 -- Microfluidization.
505 8 _a2.3 -- Ultrasound Emulsification.
520 _aThe Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike.
650 0 _aNanoscience.
_93891
650 0 _aFood industry and trade
_xAppropriate technology.
_934073
650 0 _aFood industry and trade.
700 1 _aGrumezescu, Alexandru Mihai,
_eeditor.
_1https://id.oclc.org/worldcat/entity/E39PCjJTbjDtdtG63hWRytf7BP
700 1 _aHolban, Alina Maria,
_eeditor.
_1https://id.oclc.org/worldcat/entity/E39PCjBhRgmtm798QqTQYQR7Vy
758 _ihas work:
_aImpact of nanoscience in the food industry (Text)
_1https://id.oclc.org/worldcat/entity/E39PCGBWxh7gdTMBTTjFDMrH4q
_4https://id.oclc.org/worldcat/ontology/hasWork
776 0 8 _iPrint version:
_tImpact of nanoscience in the food industry.
_dLondon : Academic Press, [2018]
_z9780128114414
_z012811441X
_w(OCoLC)985078890
830 0 _aHandbook of food bioengineering ;
_vv. 12.
856 4 0 _3ScienceDirect
_uhttps://www.sciencedirect.com/science/book/9780128114414
999 _c216438
_d216438