Nanobiotechnology Concepts Applications And Perspectives Pdf

nanobiotechnology concepts applications and perspectives pdf

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Nanotechnology is the key technology of the 21st century. The possibility to exploit the structures.

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This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the food industry, including the advantages and challenges for food scientists.

Individual chapters focus on the food industry's use of nano-additives, nano-sensors, nano-encapsulation for nutrition delivery and considerations for commercialization. The potential hazards for nanoparticle use, as well as the future prospects of nanobiotechnology use in the food industry, are presented here in depth.

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Nanobiotechnology in Food: Concepts, Applications and Perspectives. Front Matter Pages i-x. Nanobiotechnology at a Glance. Pages Challenges for Nanobiotechnology. Novel Technologies in Food Nanobiotechnology. Nano-additives for Food Industries. Nanobiotechnology in Food Packaging. Nano-sensors in Food Nanobiotechnology. Nano-encapsulation for Nutrition Delivery. Potential Hazards of Nanoparticles. Commercialization Consideration. Future Prospects of Nanobiotechnology.

About this book Introduction This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Nanoparticles are applied during food processing to improve nutritional quality, flow properties, flavor, color and stability, and also to increase shelf life by decreasing the activity of microorganisms. Nanotechnology is important for the development of healthier foods with lower fat, sugar and salt levels, and to overcome many food-related diseases.

This book shows how producers and manufacturers can make great strides in food quality and safety by using nanotechnology. Buy options.

Nanobiotechnology: concepts, applications and perspectives

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Request PDF | On Dec 3, , Christopher R. Lowe published Nanobiotechnology: Concepts, Applications and Perspectives. Edited by C. M.


Nanobiotechnology

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: Niemeyer and C. Niemeyer , C.

Nanobiotechnology: concepts, applications and perspectives

Nanobiotechnology , bionanotechnology , and nanobiology are terms that refer to the intersection of nanotechnology and biology. This discipline helps to indicate the merger of biological research with various fields of nanotechnology. Concepts that are enhanced through nanobiology include: nanodevices such as biological machines , nanoparticles , and nanoscale phenomena that occurs within the discipline of nanotechnology. This technical approach to biology allows scientists to imagine and create systems that can be used for biological research.

Designed as a broad survey of the field, this book combines contributions from bioorganic and bioinorganic chemistry, molecular biology, materials science and bioanalytics to fathom the full scope of current and future developments. It is divided into four main sections: Interphase Systems Protein-based Nanostructures DNA-based Nanostructures Nanoanalytics Each chapter describes in detail currently available methods and contains numerous references to the primary literature, making this the perfect "field guide" for chemists, biologists and materials scientists who want to explore the fascinating world of nanobiotechnology. Niemeyer, Christof M. Julkaisija John Wiley and Sons, Inc.

This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the food industry, including the advantages and challenges for food scientists. Individual chapters focus on the food industry's use of nano-additives, nano-sensors, nano-encapsulation for nutrition delivery and considerations for commercialization. The potential hazards for nanoparticle use, as well as the future prospects of nanobiotechnology use in the food industry, are presented here in depth.


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Nanobiotechnology in Food: Concepts, Applications and Perspectives

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