Emerging Nanotechnologies in Food Science

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.

The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.

With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

• Format: Hardcover
• Language: English
• ISBN: 0323429807
• ISBN13: 9780323429801
• Release Date: March 2017
• Publisher: Elsevier
• Length: 236 Pages
• Weight: 1.60 lbs.
• Dimensions: 0.7" x 7.5" x 9.4"