| 书目名称 | Starch Nanomaterials and Food Applications | | 编辑 | Germán Ayala Valencia | | 视频video | | | 概述 | Covers all of the main starches from nanocrystals to nanomicelles.Presents an exhaustive analysis of starch nanomaterials and their use in food applications.Studies the effect of starch nanomaterials | | 图书封面 |  | | 描述 | .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 sect | | 出版日期 | Book 2024 | | 关键词 | Advanced Food Packaging; Antimicrobial Nanoparticles; Biopolymer Nanoarchitecture; Functional Foods; Ant | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-60086-9 | | isbn_softcover | 978-3-031-60088-3 | | isbn_ebook | 978-3-031-60086-9 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 18:03:59
