Editors:
- Discusses the potential of nanotechnology in food science
- Focuses on various different nanoparticles? and their applications in the food industry
- Provides details on how to increase the nutritional and functional properties of foods
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (17 chapters)
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Front Matter
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Back Matter
About this book
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.
Editors and Affiliations
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Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico
Humberto Hernández-Sánchez
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Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Mexico
Gustavo Fidel Gutiérrez-López
Bibliographic Information
Book Title: Food Nanoscience and Nanotechnology
Editors: Humberto Hernández-Sánchez, Gustavo Fidel Gutiérrez-López
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-319-13596-0
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2015 2015
Hardcover ISBN: 978-3-319-13595-3Published: 29 May 2015
Softcover ISBN: 978-3-319-34272-6Published: 09 October 2016
eBook ISBN: 978-3-319-13596-0Published: 14 May 2015
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XVIII, 300
Number of Illustrations: 33 b/w illustrations, 57 illustrations in colour
Topics: Food Science, Nanochemistry, Nanotechnology and Microengineering