Nanotechnology research methods for foods and bioproducts /
Nanotechnology research methods for foods and bioproducts /
edited by Graciela W. Padua, Qin Wang.
- Ames, Iowa : Wiley-Blackwell, 2012.
- 1 online resource
Includes bibliographical references and index.
Cover; Title page; Copyright page; Foreword; Contributors; 1 Introduction; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.4 Carbohydrates; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; 3 Self-assembled nanostructures; 3.1 Introduction; 3.2 Self-assembly; 3.3 Layer-by-layer assembly; 3.4 Nanoemulsions; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation; 4.4 Structure characterization; 4.5 Biobased nanocomposites; 4.6 Conclusion.
Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnolo.
9781118229262 1118229266 9781118229347 1118229347
9786613628299
10.1002/9781118229347 Wiley InterScience http://www3.interscience.wiley.com
2011039277
Food--Biotechnology.
Nanotechnology.
TECHNOLOGY & ENGINEERING--Food Science.
Food--Biotechnology.
Nanotechnology.
Electronic books.
TP248.65.F66 / N36 2012eb
664
Includes bibliographical references and index.
Cover; Title page; Copyright page; Foreword; Contributors; 1 Introduction; 2 Material components for nanostructures; 2.1 Introduction; 2.2 Self-assembly; 2.3 Proteins and peptides; 2.4 Carbohydrates; 2.5 Protein-polysaccharides; 2.6 Liquid crystals; 2.7 Inorganic materials; 3 Self-assembled nanostructures; 3.1 Introduction; 3.2 Self-assembly; 3.3 Layer-by-layer assembly; 3.4 Nanoemulsions; 4 Nanocomposites; 4.1 Introduction; 4.2 Polymer nanocomposites; 4.3 Nanocomposite formation; 4.4 Structure characterization; 4.5 Biobased nanocomposites; 4.6 Conclusion.
Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnolo.
9781118229262 1118229266 9781118229347 1118229347
9786613628299
10.1002/9781118229347 Wiley InterScience http://www3.interscience.wiley.com
2011039277
Food--Biotechnology.
Nanotechnology.
TECHNOLOGY & ENGINEERING--Food Science.
Food--Biotechnology.
Nanotechnology.
Electronic books.
TP248.65.F66 / N36 2012eb
664