Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.
- Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems
- Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity
- Presents diverse applications of nanostructured antimicrobials in food preservation
- Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety
To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.
|Size: ||30.3 MB|
|Publisher: ||Academic Press|
|Date published: || 2016|
|ISBN: ||2370007618620 (DRM-EPUB)|
|Read Aloud: ||not allowed|