Emerging nanotechnologies in food science

dc.contributor.author	Busquets, Rosa	en_US
dc.date.accessioned	2018-04-09T07:51:33Z
dc.date.available	2018-04-09T07:51:33Z
dc.date.issued	2017	en_US
dc.identifier.isbn	978-0-323-42980-1	en_US
dc.identifier.isbn	9780323429993	en_US
dc.identifier.other	HPU1160658	en_US
dc.identifier.uri	https://lib.hpu.edu.vn/handle/123456789/30233
dc.description.abstract	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.	en_US
dc.format.extent	238 p.	en_US
dc.format.mimetype	application/pdf	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.subject	Food industry and trade	en_US
dc.subject	Technological innovations	en_US
dc.subject	Nano	en_US
dc.title	Emerging nanotechnologies in food science	en_US
dc.type	Book	en_US
dc.size	26,309 KB	en_US
dc.department	Technology	en_US