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100%: Mcclements, David Julian: Food Nanotechnology (eBook, ePUB) (ISBN: 9783110788549) Gruyter, Walter de GmbH, in Deutsch.Nur diese Ausgabe anzeigen…
100%: David Julian McClements: Food Nanotechnology (ISBN: 9783110788426) 2022, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
100%: David Julian Mcclements: Food Nanotechnology (ISBN: 9783110788457) Walter de Gruyter GmbH & Co.KG, Walter de Gruyter GmbH & Co.KG, in Deutsch, auch als eBook.Nur diese Ausgabe anzeigen…
Food Nanotechnology (eBook, ePUB) - 8 Angebote vergleichen
Bester Preis: € 48,95 (vom 01.09.2022)1
Food Nanotechnology (2022)
EN PB NWISBN: 9783110788426 bzw. 311078842X, in Englisch, de Gruyter, Berlin/New York, Deutschland, Taschenbuch, neu.
Lieferung aus: Niederlande, zzgl. Versandkosten.
Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over 1200 scientific articles and 13 books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods. School & studieboeken, Alle school & studieboeken, Engelse Boeken > School & studieboeken > Alle school & studieboeken.
Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over 1200 scientific articles and 13 books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods. School & studieboeken, Alle school & studieboeken, Engelse Boeken > School & studieboeken > Alle school & studieboeken.
2
Food Nanotechnology
~EN NWISBN: 9783110788426 bzw. 311078842X, vermutlich in Englisch, De Gruyter, neu.
Lieferung aus: Österreich, Erscheint vorauss. 19. September 2022, Versandkostenfrei innerhalb von Deutschland.
Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over 1200 scientific articles and 13 books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods.
Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over 1200 scientific articles and 13 books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods.
3
Food Nanotechnology
DE NW EBISBN: 9783110788457 bzw. 3110788454, in Deutsch, Walter de Gruyter GmbH & Co.KG, neu, E-Book.
Lieferung aus: Deutschland, Versandkostenfrei, In stock (Download).
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
4
Food Nanotechnology (eBook, ePUB)
~DE NWISBN: 9783110788549 bzw. 3110788543, vermutlich in Deutsch, Gruyter, Walter de GmbH, neu.
Lieferung aus: Österreich, Erscheint vor. 19.09.22, Versandkostenfrei innerhalb von Deutschland.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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