Application of Nanotechnology in Food Science, Processing and Packaging

個数：

Application of Nanotechnology in Food Science, Processing and Packaging

Egbuna, Chukwuebuka (EDT)/ Jeevanandam, Jaison (EDT)/ C. Patrick-Iwuanyanwu, Kingsley (EDT)

ウェブストア価格 ¥41,111（本体¥37,374）
Springer Nature Switzerland AG（2022/05発売）
外貨定価 US$ 199.99
ポイント 373pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 263 p.
商品コード 9783030988197

Full Description

This book entitled 'Application of Nanotechnology in Food Science, Processing and Packaging' presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.

Chapter 1: Application of Nanotechnology in the Food Industry.- Chapter 2: Nanomaterials in Food System Application: Biochemical, Preservation, and Food Safety Perspectives.- Chapter 3: Use of Nanotechnology for the Improvement of Sensory Attributes of Foods.- Chapter 4: Nano- and Microencapsulation of Foods, Vitamins and Minerals.- Chapter 5: Nanoemulsions in Food Industry.- Chapter 6: Food System Application of Nanomaterials in the Food Industry.- Chapter 7: Shelf-life Improvement of Foodstuffs through nanotechnology engineered application.- Chapter 8: Roles of Nanotechnology for Efficient Nutrient Delivery of Foods.- Chapter 9: Anticaking Agents in Food Nanotechnology.- Chapter 10: Gelling Agents, Micro and Nanogels in Food System Applications.- Chapter 11: Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage.- Chapter 12: Active, Smart, Intelligent, and Improved Packaging.- Chapter 13: Application of Nanoformulations in Improving the Propertiesof Curcuma (Curcuma longa L.).- Chapter 14: Bioavailability of Nano Nutrients, Potential Safety Issues, and Regulations.- Chapter 15: Prospects and Toxicological Concerns of Nanotechnology Application in the Food Industry.