Téléchargez le livre : Starch Nanomaterials and Food Applications

Starch Nanomaterials and Food Applications



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Éditeur :

Springer


Paru le : 2024-07-01



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Description

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those found in native starches. In the food industry, starch nanomaterials can be used to reduce spoilage and oxidation in food products or as shell wall materials for encapsulating hydrophilic and hydrophobic compounds, as well as to improve physicochemical properties in foods and food packaging.


Starch Nanomaterials and Food Applications presents an exhaustive analysis of the most recent advances in the production of starch nanomaterials and their use in food applications. This text brings together recent advances in the production and food applications of starch nanomaterials. All of the main starches will be covered, including nanocrystals, nanoparticles, nanofibers, nanovesicles,nanomicelles. The food applications of starch nanomaterials are covered in full, including adsorptive and encapsulating materials, emulsifiers and texturizing
materials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials.







Pages
256 pages
Collection
n.c
Parution
2024-07-01
Marque
Springer
EAN papier
9783031600852
EAN PDF
9783031600869
Informations sur l'ebook
Nombre pages copiables
2
Nombre pages imprimables
25
Taille du fichier
7168 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
189,89 €
EAN EPUB
9783031600869
Informations sur l'ebook
Nombre pages copiables
2
Nombre pages imprimables
25
Taille du fichier
10117 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
189,89 €

Dr. Germán Ayala Valencia is a Professor in the Department of Chemical and Food Engineering at Federal University of Santa Catarina in Brazil

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