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Название: Nanotechnology Research Methods for Foods and Bioproducts
Авторы: Padua G., Wang Q.
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.Content: Chapter 1 Introduction (pages 1–3): Graciela W. Padua Chapter 2 Material Components for Nanostructures (pages 5–17): Graciela W. Padua and Panadda Nonthanum Chapter 3 Self?Assembled Nanostructures (pages 19–40): Qin Wang and Boce Zhang Chapter 4 Nanocomposites (pages 41–54): Graciela W. Padua, Panadda Nonthanum and Amit Arora Chapter 5 Nanotechnology?Enabled Delivery Systems for Food Functionalization and Fortification (pages 55–101): Rashmi Tiwari and Paul Takhistov Chapter 6 Scanning Electron Microscopy (pages 103–126): Yi Wang and Vania Petrova Chapter 7 Transmission Electron Microscopy (pages 127–144): Changhui Lei Chapter 8 Dynamic Light Scattering (pages 145–161): Leilei Yin Chapter 9 X?Ray Diffraction (pages 163–179): Yi Wang and Phillip H. Geil Chapter 10 Quartz Crystal Microbalance with Dissipation (pages 181–194): Boce Zhang and Qin Wang Chapter 11 Focused Ion Beams (pages 195–214): Yi Wang Chapter 12 X?Ray Computerized Microtomography (pages 215–234): Leilei Yin