| 000 | 03588nam a22005295i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-60086-9 | ||
| 003 | DE-He213 | ||
| 005 | 20251030112344.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 240701s2024 sz | s |||| 0|eng d | ||
| 020 |
_a9783031600869 _9978-3-031-60086-9 |
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| 024 | 7 |
_a10.1007/978-3-031-60086-9 _2doi |
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| 050 | 4 | _aTX341-641 | |
| 072 | 7 |
_aTDCT _2bicssc |
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| 072 | 7 |
_aTEC012000 _2bisacsh |
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| 072 | 7 |
_aTDCT _2thema |
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| 245 | 1 | 0 |
_aStarch Nanomaterials and Food Applications _h[electronic resource] / _cedited by Germán Ayala Valencia. |
| 250 | _a1st ed. 2024. | ||
| 264 | 1 |
_aCham : _bSpringer Nature Switzerland : _bImprint: Springer, _c2024. |
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| 300 |
_aXVII, 256 p. 186 illus., 180 illus. in color. _bonline resource. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 505 | 0 | _aA Brief Introduction to Starch-based Nanomaterials -- Starch Nanocrystals -- Starch Nanoparticles -- Starch Nanofibers -- Starch Nanovesicles and Nanomicelles -- Starch Nanomaterials for Adsorption and Encapsulation -- Starch Nanomaterials as Food Emulsifiers -- Starch-based Ingredients and Functional Foods -- Starch Nanomaterials as Functional Packaging Ingredients -- Starch Nanomaterials and Digestibility -- Degradation and Environmental Impacts of Starch Nanomaterials. | |
| 520 | _aStarch 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 section focuses on the human and environmental impacts of starch nanomaterials. | ||
| 650 | 0 |
_aFood science. _965012 |
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| 650 | 0 |
_aFood _xAnalysis. _970753 |
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| 650 | 0 | _aChemistry. | |
| 650 | 1 | 4 |
_aFood Science. _965012 |
| 650 | 2 | 4 |
_aFood Chemistry. _970754 |
| 650 | 2 | 4 |
_aFood Engineering. _969616 |
| 700 | 1 |
_aAyala Valencia, Germán. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt _979746 |
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| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer Nature eBook | |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031600852 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031600876 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031600883 |
| 856 | 4 | 0 | _uhttps://doi.org/10.1007/978-3-031-60086-9 |
| 912 | _aZDB-2-SBL | ||
| 912 | _aZDB-2-SXB | ||
| 999 |
_c61209 _d61209 |
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