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.
About the Author
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
