SULJE VALIKKO

Englanninkielisten kirjojen poikkeusaikata... LUE LISÄÄ

avaa valikko

Franciel Pelissari | Akateeminen Kirjakauppa

Haullasi löytyi yhteensä 2 tuotetta
Haluatko tarkentaa hakukriteerejä?



Food Applications of Nanotechnology
Gustavo Molina; Inamuddin; Franciele Maria Pelissari; Abdullah Mohamed Asiri
Taylor & Francis Inc (2019)
Kovakantinen kirja
257,00
Tuotetta lisätty
ostoskoriin kpl
Siirry koriin
Microbial Bioprocessing of Agri-Food Wastes, Four-Volume Set
Gustavo Molina; Zeba Usmani; Minaxi Sharma; Rachid Benhida; Ramesh Chander Kuhad; Vipin Chandra Kalia; Franciel Pelissari
Taylor & Francis Ltd (2023)
Moniviestin
550,30
Tuotetta lisätty
ostoskoriin kpl
Siirry koriin
Food Applications of Nanotechnology
257,00 €
Taylor & Francis Inc
Sivumäärä: 562 sivua
Asu: Kovakantinen kirja
Julkaisuvuosi: 2019, 11.09.2019 (lisätietoa)
Kieli: Englanti
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.

Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods.

Features:






Provides a general overview of nanotechnology in the food industry



Discusses the current status of the production and use of nanomaterials as food additives



Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives



Reviews nanosupplements and how they provide improvements in nutritional functionality



Explains the antibacterial properties of nanoparticles for food applications

This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development.




Gustavo Molina

is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology.Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment.

Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics.




Franciele Maria Pelissari

graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Tuotetta lisätty
ostoskoriin kpl
Siirry koriin
LISÄÄ OSTOSKORIIN
Tilaustuote | Arvioimme, että tuote lähetetään meiltä noin 2-3 viikossa
Myymäläsaatavuus
Helsinki
Tapiola
Turku
Tampere
Food Applications of Nanotechnologyzoom
Näytä kaikki tuotetiedot
ISBN:
9780815383819
Sisäänkirjautuminen
Kirjaudu sisään
Rekisteröityminen
Oma tili
Omat tiedot
Omat tilaukset
Omat laskut
Lisätietoja
Asiakaspalvelu
Tietoa verkkokaupasta
Toimitusehdot
Tietosuojaseloste