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Titre : |
Food nanotechnology : principles and applications
|
Auteur(s) : |
C. Anandharamakrishnan, Éditeur scientifique
S. Parthasarathi, Éditeur scientifique |
Type de document : | Livre |
Sujets : | Aliments ; Nanotechnologie ; Nanoparticules ; Protéines ; Polysaccharides ; Capteurs (technologie) ; Émulsions ; Aliments -- Emballage |
Résumé : |
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.
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Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2019 |
Collection : | Contemporary Food Engineering Series |
Format : | 1 vol. (XVI-438 p.) / ill. en noir et blanc, couv. ill. en coul. / 26 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
Part I Perspectives
Part I Perspectives |
Langue(s) : | Anglais |
Identifiant : | 978-1-4987-6717-0 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209480 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
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Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU ANA | Papier | Empruntable Disponible |