|Title: Nanotechnology in the food, beverage and nutraceutical industries.
Author: Huang, Qingrong.
Call number: TP248.65.F66N186a
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Food scientists, chemical engineers, materials scientists, and other contributors describe how food and quasi-drug products are being altered or created by processes that include manipulating matter at the molecular, nanometer level. The topics discussed include potential health risks of nanoparticles, regulatory frameworks for food nanotechnologies, atomic force microscopy and related tools for imaging foods and beverages at the nanometer scale, improving food sensory and nutritional quality through nanostructure engineering, principles of associated colloids as delivery systems and applications in the food and nutraceutical industries, nanotechnology-based approaches for the rapid detection of chemical and biological contaminants in foods, the technology and potential applications of milk nanotubes, and membranes engineered at the nanometer and micrometer scales. Annotation Â©2012 Book News, Inc., Portland, OR (booknews.com)
[As taken from Syndetics]