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Boekhandel Douwes Den Haag

Contemporary Food Engineering

Advances in Processing Technologies for Bio-based Nanosystems in Food

Miguel A. Cerqueria & Jose A. (University of Minho, Dept. of Biological Engineering, Braga, Portugal) Teixeira & Oscar L. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal) Ramos & Ricardo N. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal) Pereira

Advances in Processing Technologies for Bio-based Nanosystems in Food

Contemporary Food Engineering

Advances in Processing Technologies for Bio-based Nanosystems in Food

Contemporary Food Engineering: Advances in Processing Technologies for Bio-based Nanosystems in Food

 

This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.

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Beschrijving Contemporary Food Engineering: Advances in Processing Technologies for Bio-based Nanosystems in Food

This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.

ISBN
9781138037304
Pagina's
374
Verschenen
Serie
Contemporary Food Engineering
Rubriek
Technische wetenschappen
Druk
1
Uitvoering
Hardback
Taal
Engels
Uitgever
Taylor & Francis Ltd

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