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Nanotechnology research methods for foods and bioproducts

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques i...

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Bibliographic Details
Group Author: Padua, Graciela W; Wang, Qin, 1973
Published:
Literature type: Electronic eBook
Language: English
Subjects:
Food > Biotechnology
Nanotechnology
TECHNOLOGY & ENGINEERING > Food Science
Electronic books
Online Access: http://onlinelibrary.wiley.com/book/10.1002/9781118229347
Summary: Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechno
Carrier Form: 1 online resource.
Bibliography: Includes bibliographical references and index.
ISBN: 9781118229262 (electronic bk.)
1118229266 (electronic bk.)
9781118229347 (electronic bk.)
1118229347 (electronic bk.)
Index Number: TP248
CLC: TS201.2
Contents: Cover; Title page; Copyright page; Foreword; Contributors; 1 Introduction; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.4 Carbohydrates; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; 3 Self-assembled nanostructures; 3.1 Introduction; 3.2 Self-assembly; 3.3 Layer-by-layer assembly; 3.4 Nanoemulsions; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation; 4.4 Structure characterization; 4.5 Biobased nanocomposites; 4.6 Conclusion.

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