Book description
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 nanotechnology experimental research tools. Dr
Graciela W. Padua
, Department of Food Science and Human Nutrition, University of
Illinois, Urbana, Illinois, USA
Dr Qin Wang, Department of Nutrition & Food Science,
University of Maryland, College Park, Maryland, USA
