Erschienen: 29.05.2015 Abbildung von Hernández-Sánchez / Gutiérrez-López | Food Nanoscience and Nanotechnology | 2015

Hernández-Sánchez / Gutiérrez-López

Food Nanoscience and Nanotechnology

Buch. Hardcover


xviii, 300 S. 33 s/w-Abbildungen, 57 Farbabbildungen, 30 s/w-Tabelle, Bibliographien

In englischer Sprache

Springer. ISBN 978-3-319-13595-3

Format (B x L): 15,5 x 23,5 cm

Gewicht: 643 g

Das Werk ist Teil der Reihe: Food Engineering Series


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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