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Food Nanoscience and Nanotechnology

Food Nanoscience and Nanotechnology

Hardcover

Series: Food Engineering

Technology & EngineeringGeneral Science

ISBN10: 3319135953
ISBN13: 9783319135953
Publisher: Springer Nature
Published: May 29 2015
Pages: 300
Weight: 1.38
Height: 0.75 Width: 6.14 Depth: 9.21
Language: English
1. Introduction.- 2. Tools for the Study of Nanostructures.- 3. Development of Food Nanostructures by Electrospinning.- 4. Polysaccharide-Based Nanoparticles.- 5. Protein-Based Nanoparticles.- 6. Indentation Technique: Overview and Applications in Food Science.- 7. Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles.- 8. High Shear Methods to Produce Nano-Sized Food Related to Dispersed Systems.- 9. Hydrodynamic Characterization of the Formation of Alpha-Tocopherol Nanoemulsions in a Microfluidizer.- 10. Role of Surfactants and Their Applications in Structured Nanosized Systems.- 11. Food Nano and Micro Conjugated Systems: the Case of Albumin-Capsaicin.- 12. Polymer Nanocomposites for Food Packaging Applications.- 13. Nanobiosensors in Food Science and Technology.- 14. Carbon Nanotubes and Their Potential Applications in Developing Electrochemical Biosensors for Detection of Analytes in Food.- 15. Safety Studies of Metal Oxides Nanoparticles Used in the Food Industry.- 16. Multiscale and Nanostructural Approach to Fruits Stability.- 17. Modulating Oxidative Stress: a Nanotechnology Perspective for Cationic Peptides.

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