Emerging Nanotechnologies in Food Science (Hardcover)

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

General

Imprint:	Elsevier - Health Sciences Division
Country of origin:	United States
Series:	Micro & Nano Technologies
Release date:	March 2017
First published:	2017
Editors:	Rosa Busquets
Dimensions:	235 x 191 x 17mm (L x W x T)
Format:	Hardcover
Pages:	236
ISBN-13:	978-0-323-42980-1
Categories:	Books > Professional & Technical > Technology: general issues > Nanotechnology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-323-42980-7
Barcode:	9780323429801

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