Name: Starch Nanomaterials and Food Applications (en Inglés)
Price: 195.50 USD
Availability: InStock
Author: Ayala Valencia, Germán
ISBN: 9783031600852

portada Starch Nanomaterials and Food Applications (en Inglés)

Starch Nanomaterials and Food Applications (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Ayala Valencia, Germán

Idioma

Inglés

Encuadernación

Tapa Dura

ISBN13

9783031600852

Categorías

Química alimentaria

Starch Nanomaterials and Food Applications (en Inglés)

Ayala Valencia, Germán (Autor) · Springer · Tapa Dura

Libro Nuevo Importado

Envío: 17 a 24 días háb.

$ 325.84$ 195.50

-40%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan más de 100 unidades

$ 195.50

Llega entre el 21 Jul y el 03 Ago a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Starch Nanomaterials and Food Applications (en Inglés)"

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 texturizingmaterials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials.