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Nanomaterials for Food Applications highlights recent developments
in nanotechnologies, covering the different food areas where these
novel products or technologies can be applied. The book covers five
major themes, showing how nanotechnology is used in food, the use
of ingredients in nanoform to improve bioavailability or
nanoencapsulation technologies, nanotechnologies for food
processing, nanosensors for food quality and safety,
nanotechnologies for food packaging, and methods to evaluate
potential risks and regulatory issues. This is an important
research reference that will be of great value to academic and
industrial readers, as topics of importance, both at a research
level and for commercial applications, are covered. Regulatory
agencies will also be interested in the latest developments covered
in the book as they will help set the foundation for further
regulations.
Regulating the mass transfer in food systems by edible films and
coatings can increase food-product shelf life and food quality.
Besides their barrier properties, edible films and coatings can act
as carriers for functional food additives, antioxidants,
antimicrobial agents and nutrients; and due to their
biodegradability nature, could have an impact on overall packaging
requirements. The objectives of this book are to review research on
polysaccharide film-formation and characteristics, analyse
mechanical and barrier properties of polysaccharide-based films,
summarise applications of polysaccharide films in food products,
and make conclusions as to the status of polysaccharide films and
their future developmental direction.
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