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Food Nanoscience and Nanotechnology
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Author:
Gustavo Fidel GutierrezNumber Of Reads:
43
Language:
English
Category:
TechnologySection:
Pages:
307
Quality:
excellent
Views:
885
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Book Description
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
Gustavo Fidel Gutierrez
Profesor investigador en Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional, Mexico.
Ingeniero Bioquímico con MSc. Ciencia y Tecnología de Alimentos de la ENCB-IPN en México, MSc en Food Process Engineering y PhD en Food Engineering de la University of Reading, Inglaterra. Profesor investigador del Doctorado en Ciencias en Alimentos de la ENCB-IPN galardonado la condecoración Maestro Altamirano, la Presea Amalia Solorzano de Cárdenas y la Presea Lázaro Cárdenas, pertenece a asociaciones nacionales e internacionales como AMECA, CIBIA, ISEKE-FOOD Academy, ISOPOW, IFT, CYTED. Pertenece a la red CONACyT con el nivel 3 y es miembro del comité evaluador del Premio Nacional a la Investigación de Coca-Cola. Actualmente, se dedica al estudio de la influencia de procesos ingenieriles en la multiescala (nano, micro, macro) de estructuras alimentarias.
Book Currently Unavailable
This book is currently unavailable for publication. We obtained it under a Creative Commons license, but the author or publisher has not granted permission to publish it.
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