Food Nanoscience and Nanotechnology (Hardcover, 2015 ed.)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Food Engineering Series
Release date:	May 2015
First published:	2015
Editors:	Humberto Hernandez Sanchez • Gustavo Fidel Gutierrez Lopez
Dimensions:	235 x 155 x 19mm (L x W x T)
Format:	Hardcover
Pages:	300
Edition:	2015 ed.
ISBN-13:	978-3-319-13595-3
Categories:	Books > Professional & Technical > Technology: general issues > Nanotechnology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-13595-3
Barcode:	9783319135953

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