Nanotechnologies in food / edited by Qasim Chaudhry, Laurence Castle and Richard Watkins.

Format:

Book

Contributor:

Chaudhry, Qasim.

Castle, L.

Watkins, Richard, Dr.

Royal Society of Chemistry (Great Britain)

Series:

RSC Nanoscience & Nanotechnology

RSC nanoscience & nanotechnology, 1757-7136 ; 14

ISSN

Language:

English

Subjects (All):

Food--Composition--Technological innovations.

Food.

Food--Packaging--Technological innovations.

Nanotechnology.

Physical Description:

1 online resource (245 p.)

Edition:

1st ed.

Place of Publication:

Cambridge : RSC Pub., c2010.

Language Note:

English

Summary:

Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future. A number of nano-sized additives and supplements for food and healthfood products, and nanotechnology derived food packaging materials, are already available in some countries, and their number is expected to increase in the coming years. Whilst such developments offer enormous benefits to the food sector, they have

Contents:

nanotechnologies in food new_Publicity; i_iv; v_vi; vii_xiv; 001_017; 018_035; 036_049; 050_068; 069_085; 086_101; 102_119; 120_133; 134_149; 150_181; 182_200; 201_217; 218_230

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9781621981596

1621981592

9781847559883

1847559883

OCLC:

642685860