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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