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Food Nanoscience and Nanotechnology

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Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

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Detail Information

Series Title

Food Engineering Series

Call Number

-

Publisher

Cham : Springer Cham., 2015

Collation

XVIII, 300 hlm.

Language

English

ISBN/ISSN

978-3-319-13596-0

Classification

NONE

Content Type

text

Media Type

computer

Carrier Type

-

Edition

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Subject(s)

Food Science

Specific Detail Info

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Statement of Responsibility

Editors: Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López

Other Information

Cataloger

Jemadi

Source

https://link.springer.com/content/pdf/10.1007/978-3-319-13596-0.pdf?pdf=button

Validator

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Digital Object Identifier (DOI)

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Journal Volume

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Journal Issue

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