Advances in processing technologies for bio-based nanosystems in food
by Cerqueria, Miguel A. Pereira, Ricardo N. Ramos, Oscar L. Teixeira, José A., (José António) Vicente, Antonio A.
Title Statements
- Full title :Advances in processing technologies for bio-based nanosystems in food / edited by Óscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, António A. Vicente.
Edition Statements
- Publication Date:2019.
- Edition:1st
Publication Statements
- Publisher(s):CRC Press
- Place of Publication:Boca Raton
- Language:eng
- Publication Date:2019.
Notes
<P>Section I Overview</P><P>Chapter 1 Nanotechnology in Food: Introduction, Context, and Concepts </P><I><P>Óscar L. Ramos, José A. Teixeira, and António A. Vicente</P><B><P>Section II Production and Characterization</P><P>of Bio-nanosystems Focusing</P><P>Emerging Processing Technologies</P></I><P>Chapter 2 </B>Nanohydrogels Production </P><I><P>Ricardo N. Pereira and Óscar L. Ramos</P></I><B><P>Chapter 3 </B>Nanoparticles Production Methods </P><I><P>Adriana Lima, Francisco Silva, Bruno Sarmento, and José C.</P><P>Andrade</P></I><B><P>Chapter 4 </B>Lipid-Based Nanosystems Production </P><I><P>Peter X. Chen and Michael A. Rogers</P></I><B><P>Chapter 5 </B>Nanolaminated Systems Production by Layer-by-Layer</P><P>Technique </P><I><P>Ana C. Pinheiro, Ana I. Bourbon, Joana T. Martins, Philippe E.</P><P>Ramos, António A. Vicente, and Maria G. Carneiro-da-Cunha</P></I><B><P>Chapter 6 </B>Bio-nanosystems Resorting to Electrohydrodynamic</P><P>Processing </P><I><P>Sergio Torres-Giner, Beatriz Melendez-Rodriguez, Adriane</P><P>Cherpinski, and Jose M. Lagaron</P></I><B><P>Chapter 7 </B>Characterization of Bio-nanosystems </P><I><P>Cláudia Sousa and Dmitri Y. Petrovykh</P><B><P>Section III Evaluation of Bio-nanosystems</P><P>Behavior Containing Bioactive</P><P>Compounds</P></I><P>Chapter 8 </B>Delivery Systems: Improving Food Quality, Safety and</P><P>Potential Health Benefits </P><I><P>Edgar Acosta and Mehdi Nouraei</P></I><B><P>Chapter 9 </B>Uptake and Digestion </P><I><P>Amelia Torcello-Gómez and Alan R. Mackie</P></I><B><P>Chapter 10 </B>Mechanism of Action and Toxicological Profile of Essential</P><P>Oils in Foodstuff </P><I><P>Raquel Vieira, Ana C. Fortuna, Amélia M. Silva, Selma B.</P><P>Souto, and Eliana B. Souto</P><B><P>Section IV Applications in Food Industries</P></I><P>Chapter 11 </B>Nanotechnology as a Way for Bio-based and Biodegradable</P><P>Food Packaging with Enhanced Properties </P><I><P>Miguel A. Cerqueira, Pablo Fuciños, and Lorenzo M. Pastrana</P></I><B><P>Chapter 12 </B>Nanotechnology in Food Processing </P><I><P>S. García-Pinilla, J.C. Villalobos-Espinosa, M. Cornejo-Mazón,</P><P>and G.F. Gutiérrez-López</P></I><B><P>Chapter 13 </B>Nanotechnology in Food Preservation </P><I><P>Adriano Brandelli, Cristian M.B. Pinilla, and Nathalie A. Lopes</P></I><B><P>Chapter 14 </B>Advanced Methods for the Detection of Micro- and</P><P>Nanosystems in Food </P><I><P>Rosa Busquets</P><B><P>Section V Future Perspectives</P></I><P>Chapter 15 </B>New Research Trends and Future Perspective in Bio-based</P><P>Nanosystems Produced by Electrohydrodynamic Processing for</P><P>Applications in the Food Industry </P><I><P>María A. Busolo and Cristina P. López</P></I>
The Physical Object
- Description:1 online resource : : illustrations (black and white).
Edition Identifiers
- ISBN:9781351710046, 1351710044, 9781351710053, 1351710052, 9781351710039, 1351710036, 9781315177328, 1315177323
- DOI:10.1201/9781315177328
- oclc:on1112383610
- Dewey Decimal:664.024
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