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.
表中的内容
1. Introduction and Overview (Graciela W. Padua, Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL).
Part A: Material Components for Nanostructures (Graciela W. Padua).
2. Polymers.
Proteins and peptides; Carbohydrates; DNA; Synthetic polymers.
3. Solvents.
Polar; Non-polar; Binary.
4. Surfactants.
Phospholipids; Fatty acids; Macromolecules.
5. Inorganic components.
Metals; Silica.
Part B: Types of Nanostructures (Qin Wang, Department of Nutrition and Food Science, University of Maryland, College Park, MD).
6. Self-assembly.
Layers; Spheres; Tubes; Mechanisms.
7. Layer-by-Layer.
Binary; Mechanisms.
8. Nanoemulsions.
Components; Applications.
9. Nano- and Micro-Printing.
Surfaces, inks, adsorption; Applications.
Part C: Characterization of Nanostructures – Microscopy (in each chapter, addressing: background, instrumentation, applications and limitations).
10. Scanning Electron Microscopy (Phillip Geil, Department of Materials Science and Engineering, University of Illinois, Urbana-Champaign, IL ).
11. Transmission Electron Microscopy (Phillip Geil).
12. Environmental Scanning Electron Microscopy (Scott Robinson, Beckman Institute, University of Illinois, Urbana-Champaign, IL).
13. Atomic Force Microscopy (Scott Maclaren, Materials Research Laboratory, University of Illinois, Urbana-Champaign, IL).
14. Confocal Laser Microscopy (Leilei Yin, Beckman Institute, University of Illinois, Urbana-Champaign, IL).
Part D: Characterization of Nanostructures – Other Technologies (in each chapter, addressing: background, instrumentation, applications and limitations).
15. X-ray Diffraction (Phillip Geil).
16. Surface Plason Resonance (Antony Crofts, Department of Biochemistry, University of Illinois, Urbana-Champaign, IL).
17. Dynamic Light Scattering (Leilei Yin).
18. Focussed Ion Beam (Leilei Yin).
关于作者
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
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