Nanotechnology Research Methods for Foods and Bioproducts / Edited by Graciela W. Padua & Qin Wang.
Material type: TextLanguage: English Publication details: Ames, Iowa : Wiley-Blackwell, 2012.Description: xii, 245 p. : ill. (some col.) ; 26 cmISBN:- 9780813817316 (hardcover : alk. paper)
- 664 23 PAD
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
General Books | CUTN Central Library Medicine, Technology & Management | Non-fiction | 664 PAD (Browse shelf(Opens below)) | Available | 43431 |
1. Introduction 2. Material components for nanostructures 3. Self-assembled nanostructures 4. Nanocomposites 5. Nanotechnology-enabled delivery systems for food functionalized and fortification 6. Scanning electron microscopy 7. Transmission electron microscopy 8. Dynamic light scattering 9. X-ray diffraction 10. Quartz crystal microbalance with dissipation 11. Focused ion beams 12. X-ray computerized microtomography
Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnolo.
Includes bibliographical references and index.
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