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...
Đã lưu trong:
| Những tác giả chính: | , |
|---|---|
| 格式: | 图书 |
| 语言: | English |
| 出版: |
Springer
2015
|
| 主题: | |
| 在线阅读: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57729 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| id |
oai:scholar.dlu.edu.vn:DLU123456789-57729 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scholar.dlu.edu.vn:DLU123456789-577292023-11-11T05:49:27Z Food Nanoscience and Nanotechnology Hernández-Sánchez, Humberto Gutierrez-Lopez, Gustavo F Nanobiotechnology Technological innovations trade 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. 2015-08-24T03:04:57Z 2015-08-24T03:04:57Z 2015 Book 978-3-319-13596-0 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57729 en application/pdf Springer |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Nanobiotechnology Technological innovations trade |
| spellingShingle |
Nanobiotechnology Technological innovations trade Hernández-Sánchez, Humberto Gutierrez-Lopez, Gustavo F Food Nanoscience and Nanotechnology |
| description |
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. |
| format |
Book |
| author |
Hernández-Sánchez, Humberto Gutierrez-Lopez, Gustavo F |
| author_facet |
Hernández-Sánchez, Humberto Gutierrez-Lopez, Gustavo F |
| author_sort |
Hernández-Sánchez, Humberto |
| title |
Food Nanoscience and Nanotechnology |
| title_short |
Food Nanoscience and Nanotechnology |
| title_full |
Food Nanoscience and Nanotechnology |
| title_fullStr |
Food Nanoscience and Nanotechnology |
| title_full_unstemmed |
Food Nanoscience and Nanotechnology |
| title_sort |
food nanoscience and nanotechnology |
| publisher |
Springer |
| publishDate |
2015 |
| url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57729 |
| _version_ |
1819845808188555264 |