Editors:
- Comprehensively outlines current applications of nanotechnology in food systems, including functionality and food-related nanotechnology
- Presents research on food processing, packaging, storage and safety assessments of nanotechnology in the food industry
- Studies the application of nanostructures in food engineering, including ingredient choices, production strategies and functionality aspects
Part of the book series: Food Engineering Series (FSES)
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Table of contents (12 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Food Engineering Department, CSIR-CFTRI, Mysuru, India
Umesh Hebbar
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Faculty of Engineering and the Built Environment, University of Johannesburg, Johannesburg, South Africa
Shivendu Ranjan
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Department of Biotechnology, Institute of Engineering and Technology, Dr. A.P.J. Abdul Kalam Technical University, Lucknow, India
Nandita Dasgupta
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EPSRC Fellow, Enhanced Composite Centre, School of Aerospace Transport and Manufacturing, Cranfield University, Bedfordshire, UK
Raghvendra Kumar Mishra
About the editors
Shivendu Ranjan is a Research-Fellow at VIT University, Vellore in Tamil Nadu, India.
Nandita Dasgupta is a Research Associate at VIT University, Vellore in Tamil Nadu, India.
Raghvendra Kumar Mishra is a Research Fellow at Mahatma Gandhi University in Kottayam, Kerala, India.
Bibliographic Information
Book Title: Nano-food Engineering
Book Subtitle: Volume One
Editors: Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-44552-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-44551-5Published: 07 August 2020
Softcover ISBN: 978-3-030-44554-6Published: 08 August 2021
eBook ISBN: 978-3-030-44552-2Published: 06 August 2020
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: X, 389
Number of Illustrations: 50 b/w illustrations, 104 illustrations in colour
Topics: Food Microbiology, Food Science, Nanotechnology and Microengineering, Nanochemistry