Graciela Wild Padua, Qin Wang

Nanotechnology Research Methods for Food and Bioproducts (eBook, PDF)

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 264
• Erscheinungstermin: 2. Februar 2012
• Englisch
• ISBN-13: 9781118229262
• Artikelnr.: 38234304

Autorenporträt

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

Inhaltsangabe

1. Introduction and Overview. Part A: Material Components for
Nanostructures. 2. Polymers. 3. Solvents. 4. Surfactants. 5. Inorganic
components. Part B: Types of Nanostructures. 6. Self-assembly. 7.
Layer-by-Layer. 8. Nanoemulsions. 9. Nano- and Micro-Printing. Part C:
Characterization of Nanostructures - Microscopy. 10. Scanning Electron
Microscopy. 11. Transmission Electron Microscopy. 12. Environmental
Scanning Electron Microscopy. 13. Atomic Force Microscopy. 14. Confocal
Laser Microscopy. Part D: Characterization of Nanostructures - Other
Technologies. 15. X-ray Diffraction. 16. Surface Plason Resonance. 17.
Dynamic Light Scattering. 18. Focussed Ion Beam