Emerging Nanotechnologies in Food Science

238 Seiten, Hardcover

Kurzbeschreibung des Verlags

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

• Reihe: Elsevier
• ISBN: 9780323429801
• Sprache: Englisch
• Erscheinungsdatum: 01.03.2017
• Größe: 241 x 195 mm
• Verlag: Elsevier Inc
• Herausgegeben von: Rosa Busquets