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007			cr nn nnnaamaa
008			211012s2021 sz | o |||| 0|eng d
020			_a9783030768133
024	7		_a10.1007/978-3-030-76813-3 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP248.65.F66 _b2021 EB
245	0	0	_aSustainable Agriculture Reviews 55 : _bMicro and Nano Engineering in Food Science, Vol 1 _cedited by Vaibhav Kumar Maurya [and four others]
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XVI, 323 páginas) _b63 ilustraciones, 58 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aSustainable Agriculture Reviews _x2210-4429 _v55
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_a1. Micro and nanoengineered structures in food sector (Shalini Sahani, Sadhna Mishra, and Yogesh Chandra Sharma) -- 2. Ultrasonication and food-grade nano-materials (Mariana Huerta-Jimene, Luis Manuel Carrillo-Lopez, Ivan Adrian Garcia-Galicia, and Alma Delia Alarcon-Rojo) -- 3. Nanotechnology in Food Industry- Applications and future perspectives (Yogita Lugani, Simmi Oberoi, and Gurdeep Rattu) -- 4. Micro/Nanoencapsulation of Active Food Compounds: Encapsulation, Characterization and Biological Fate of Encapsulated Systems (Semih Calamak) -- 5. Encapsulation of Herbal Extracts (Sadhna Mishra, Shalini Sahani Arvind, and Vijayeta Pal) -- 6. Improving bioavailability of nutrients through nanotechnology (Shalja Verma and Anand Kumar Pandey) -- 7. Bacteriophage in food industry: NanoPhageBots (Avtar Sain and Jayaprakash N.S.) -- 8. Food applications of cyclodextrins (Yogesh Kumar and Somya Singhal) -- 9. Biosensors: Potential in Food Industry (Varee Tyagi and Bhaswati Bhattacharya) -- 10. Pros and Cons of Nano-Materials as Mineral Supplements in Poultry Feed (Rajendran Mala, Ravichandran Keerthana, and Preetha Mohan).
520	3		_aThis book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9158790 _aBiotecnología alimentaria
650		7	_2embne _9158453 _aNanotecnología
700	1		_aMaurya, Vaibhav Kumar _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9680903
776	0	8	_iPrinted edition: _z9783030768126
776	0	8	_iPrinted edition: _z9783030768140
776	0	8	_iPrinted edition: _z9783030768157
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-76813-3 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI