Tag Archives: food technology

Nanotechnology in the food, beverage and nutraceutical industries

Title: Nanotechnology in the food, beverage and nutraceutical industries.
Author:  Huang, Qingrong.
Call number: TP248.65.F66N186a
Availability:  Click here

Synopsis:
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 ©2012 Book News, Inc., Portland, OR (booknews.com)
[As taken from Syndetics]

Food Science and Technology

Title:  Food science and technology
Author:  Campbell-Platt, Geoffrey.
Call number: TP370.F686fs
Availability:  Click here

Synopsis:
The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.

Chapters in the book are drawn from an international team of authors comprising industry experts, teachers and researchers, with a view to ensuring applicability to the increasingly international way that the subject is taught. Carefully peer reviewed and edited, the book is an essential piece of equipment for all students and teachers, and also serves as a reference for qualified professionals already working in the food industry worldwide.
[As taken from Amazon]