An Introduction to Food Grade Nanoemulsions
This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, d...
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| Hlavní autor: | |
|---|---|
| Médium: | Elektronický zdroj E-kniha |
| Jazyk: | angličtina |
| Vydáno: |
Singapore :
Springer Singapore ,
2018.
|
| Vydání: | 1st ed. 2018. |
| Edice: | Environmental Chemistry for a Sustainable World,
13 |
| Témata: | |
| ISBN: | 9789811069864 |
| ISSN: | 2213-7114 ; |
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| 020 | |a 9789811069864 | ||
| 024 | 7 | |a 10.1007/978-981-10-6986-4 |2 doi | |
| 035 | |a CVTIDW10754 | ||
| 040 | |a Springer-Nature |b eng |c CVTISR |e AACR2 | ||
| 041 | |a eng | ||
| 100 | 1 | |a Dasgupta, Nandita. |4 aut | |
| 245 | 1 | 3 | |a An Introduction to Food Grade Nanoemulsions |h [electronic resource] / |c by Nandita Dasgupta, Shivendu Ranjan. |
| 250 | |a 1st ed. 2018. | ||
| 260 | 1 | |a Singapore : |b Springer Singapore , |c 2018. | |
| 300 | |a XXII, 182 p. 21 illus., 19 illus. in color. |b online resource. | ||
| 490 | 1 | |a Environmental Chemistry for a Sustainable World, |x 2213-7114 ; |v 13 | |
| 500 | |a Earth and Environmental Science | ||
| 516 | |a text file PDF | ||
| 520 | |a This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues - including risk identification and risk management - for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail. | ||
| 650 | 0 | |a Bioinformatics. | |
| 650 | 0 | |a Biology-Technique. | |
| 650 | 0 | |a Microbiology. | |
| 650 | 0 | |a Plant biochemistry. | |
| 856 | 4 | 0 | |u http://hanproxy.cvtisr.sk/han/cvti-ebook-springer-eisbn-978-981-10-6986-4 |y Vzdialený prístup pre registrovaných používateľov |
| 910 | |b ZE08034 | ||
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| 974 | |a andrea.lebedova |f Elektronické zdroje | ||
| 992 | |a SUD | ||
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