Nanotechnology applications in food : flavor, stability, nutrition and safety

Nanotechnology applications in food: flavor, stability, nutrition, and safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and fa...

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Bibliographic Details
Other Authors: Oprea, Alexandra Elena, (Editor), Grumezescu, Alexandru Mihai, (Editor)
Format: eBook
Language: English
Published: London ; San Diego, CA : Academic Press, [2017]
Subjects:
potravinářství
potraviny
biotechnologie
nanotechnologie
nanobiotechnologie
food industry and trade
foodstuffs
biotechnology
nanobiotechnology
nanotechnology
kolektivní monografie
elektronické knihy
collective monographs
electronic books
ISBN: 9780128119433
9780128119426
Physical Description: 1 online zdroj

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Table of contents

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020 |a 9780128119433  |q (ebook) 
020 |z 9780128119426 
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080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Nanotechnology applications in food :  |b flavor, stability, nutrition and safety /  |c edited Elena Oprea, Alexandru Mihai Grumezescu. 
264 1 |a London ;  |a San Diego, CA :  |b Academic Press,  |c [2017] 
300 |a 1 online zdroj 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Obsahuje bibliografické odkazy a index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a Nanotechnology applications in food: flavor, stability, nutrition, and safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. Includes how nanobiosensors are useful for the detection of foodborne pathogens. - Resumé vydavatel 
588 0 |a Vendor-supplied metadata. 
590 |a Elsevier  |b ScienceDirect All Books 
650 0 7 |a potravinářství  |7 ph124430  |2 czenas 
650 0 7 |a potraviny  |7 ph115833  |2 czenas 
650 0 7 |a biotechnologie  |7 ph118925  |2 czenas 
650 0 7 |a nanotechnologie  |7 ph123164  |2 czenas 
650 0 7 |a nanobiotechnologie  |7 ph291271  |2 czenas 
650 0 9 |a food industry and trade  |2 eczenas 
650 0 9 |a foodstuffs  |2 eczenas 
650 0 9 |a biotechnology  |2 eczenas 
650 0 9 |a nanobiotechnology  |2 eczenas 
650 0 9 |a nanotechnology  |2 eczenas 
655 7 |a kolektivní monografie  |7 fd501537  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a collective monographs  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Oprea, Alexandra Elena,  |e editor. 
700 1 |a Grumezescu, Alexandru Mihai,  |e editor. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://www.sciencedirect.com/science/book/9780128119426  |y Plný text 
942 |2 udc 
992 |c EBOOK-TN  |c ELSEVIER 

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