000			03880nam a2200577Ii 4500
001			9781315177328
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005			20220509193042.0
006			m d
007			cr un||||uuuuu
008			190808s2020 flu o 001 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9781315177328 _q(electronic bk.)
020			_a1315177323 _q(electronic bk.)
020			_a9781351710039 _q(electronic bk. : Mobipocket)
020			_a1351710036 _q(electronic bk. : Mobipocket)
020			_z9781138037304
020			_a9781351710053 _q(electronic bk. : PDF)
020			_a1351710052 _q(electronic bk. : PDF)
020			_a9781351710046 _q(electronic bk. : EPUB)
020			_a1351710044 _q(electronic bk. : EPUB)
024	3		_a9781315177328
035			_a(OCoLC)1111767164
035			_a(OCoLC-P)1111767164
050		4	_aTP248.65.F66 _bR366 2019eb
072		7	_aMED _x009000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTCB _2bicssc
082	0	4	_a664/.024 _223
245	0	0	_aAdvances in processing technologies for bio-based nanosystems in food / _cedited by Oscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, and António A. Vicente.
264		1	_aBoca Raton, FL : _bCRC Press, _c[2020].
300			_a1 online resource (xxii, 374 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aContemporary Food Engineering
520			_aNanotechnology 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.
500			_aIncludes index.
588			_aOCLC-licensed vendor bibliographic record.
650		7	_aMEDICAL / Biotechnology _2bisacsh
650		7	_aTECHNOLOGY / Food Science _2bisacsh
650		0	_aFood _xBiotechnology.
650		0	_aFood industry and trade.
650		0	_aNanotechnology.
700	1		_aRamos, Oscar L., _eeditor.
700	1		_aPereira, Ricardo N., _eeditor.
700	1		_aCerqueria, Miguel A., _eeditor.
700	1		_aTeixeira, José A., _eeditor.
700	1		_aVicente, António A., _eeditor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781315177328
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c128914 _d128914