03914nam a2200589Ii 4500 9781315177328 FlBoTFG 20260210180812.0 m d cr un||||uuuuu 190808s2020 flu o 001 0 eng d OCoLC-P eng rda pn OCoLC-P 9781315177328 (electronic bk.) 1315177323 (electronic bk.) 9781351710039 (electronic bk. : Mobipocket) 1351710036 (electronic bk. : Mobipocket) 9781138037304 9781351710053 (electronic bk. : PDF) 1351710052 (electronic bk. : PDF) 9781351710046 (electronic bk. : EPUB) 1351710044 (electronic bk. : EPUB) 9781315177328 (OCoLC)1111767164 (OCoLC-P)1111767164 TP248.65.F66 R366 2019eb MED 009000 bisacsh TEC 012000 bisacsh TCB bicssc 664/.024 23 Advances in processing technologies for bio-based nanosystems in food / edited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente. Boca Raton, FL : CRC Press, [2020]. 1 online resource (xxii, 374 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Contemporary Food Engineering Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry. Includes index. OCLC-licensed vendor bibliographic record. MEDICAL / Biotechnology bisacsh TECHNOLOGY / Food Science bisacsh Food Biotechnology. Food industry and trade. 677 Nanotechnology. Ramos, Oscar L., editor. Pereira, Ricardo N., editor. Cerqueria, Miguel A., editor. Teixeira, José A., editor. Vicente, António A., editor. Taylor & Francis https://www.taylorfrancis.com/books/9781315177328 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf 91463 91462