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Springer Nanotechnology in Food Science, Processing and Packaging

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Description

Explore the emerging roles of nanotechnology within the food industry with this comprehensive text from Springer. This book provides up-to-date information on fundamental concepts, techniques, and practical applications used in modern food science. Learn how nanotechnology improves food quality by enhancing essential sensory attributes such as taste, texture, color, and flavor. The text also covers advancements in bioavailability and the target delivery of bioactive food ingredients. Readers will gain insights into the controlled release of nutrients, a significant development for the future of food processing and packaging.

Key Features

This Springer publication provides up-to-date information on the emerging roles of nanotechnology in the food industry.

The text covers fundamental concepts and techniques regarding nanotechnology applications in food science.

Learn how nanotechnology enhances food quality through improvements in taste, texture, color, and flavor.

Explore how these technologies improve the bioavailability and target delivery of bioactive food ingredients.

The book details the controlled release of nutrients through advanced nanotechnology applications.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
05 May 2023
Listed Since
11 April 2023

Barcode

No barcode data available

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