16. Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology PDF Download
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Author:
Publisher:
ISBN: 9788848127172
Category :
Languages : en
Pages : 379
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Book Description
Author:
Publisher:
ISBN: 9788848127172
Category :
Languages : en
Pages : 379
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9788894467901
Category : Technology & Engineering
Languages : en
Pages : 584
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 275
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Author:
Publisher:
ISBN: 9788888793481
Category :
Languages : en
Pages : 410
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Author: Massimiliano Petracci
Publisher:
ISBN: 9788865412244
Category : Technology & Engineering
Languages : en
Pages : 392
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Author: Tullia Gallina Toschi
Publisher:
ISBN:
Category :
Languages : en
Pages : 370
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Book Description
Author: V Ravishankar Rai
Publisher: CRC Press
ISBN: 0429950209
Category : Technology & Engineering
Languages : en
Pages : 745
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Book Description
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its application in food industry and in agriculture. The use of nanosized foods and nanomaterials in food, the safety issues pertaining to its applications in foods and on market analysis and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use of nanopolymers, nanocomposites and nanostructured coatings in food packaging. Part III on Nanosensors for Safe and Quality Foods provides an overview on nanotechnology in the development of biosensors for pathogen and food contaminant detections, and in sampling and food quality management. Part IV on Nanotechnology for Nutrient Delivery in Foods deals with the use of nanotechnology in foods for controlled and effective release of nutrients. Part V on Safety Assessment for Use of Nanomaterials in Food and Food Production deliberates on the benefits and risks associated with the extensive and long term applications of nanotechnology in food sector.
Author: Mahendra Rai
Publisher: Springer
ISBN: 3319140248
Category : Technology & Engineering
Languages : en
Pages : 352
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Book Description
This book presents a comprehensive overview of new and emerging nanotechnologies. It includes aspects of nanoparticle monitoring, toxicity, and public perception, and covers applications that address both crop growing and treatment of agricultural wastewater. Topics include nanoagrochemicals (nanofertilizers, -pesticides, -herbicides), nanobiosensors, and nanotechnologies for food processing, packaging, and storage, crop improvement and plant disease control. The group of expert authors is led by an experienced team of editors.
Author: Andrew Proctor
Publisher: Royal Society of Chemistry
ISBN: 1788014030
Category : Science
Languages : en
Pages : 528
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Book Description
Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.
Author: Alma Matar Studiorum
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
