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Nanoscale Innovations in Food Processing and Preservation
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Nanoscale Innovations in Food Processing and Preservation
This book offers a comprehensive exploration of the intersection between nanotechnology and the food industry. The foundational principles of nanoscale science are thoroughly laid out, covering nanomaterial types, properties, synthesis methods, and characterization techniques specifically tailored to the complex nature of the food.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Pendiente de lanzamiento | 3 de diciembre de 2026 |
| ISBN13 | 9781032890890 |
| Editores | Taylor & Francis Ltd |
| Páginas | 384 |
| Dimensiones | 150 × 220 × 20 mm · 608 g (Peso (estimado)) |
| Editor | Naseem, Swaleha |
| Editor | Ul Islam, Rayees |
| Editor | Zaidi, Sadaf |
