Food Nanoscience and Nanotechnology
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other...
保存先:
| 主要な著者: | , |
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Springer
2015
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| 主題: | |
| オンライン･アクセス: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57729 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| 要約: | Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation. |
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