Food Nanoscience and Nanotechnology
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 preservat
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pringer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996
Humberto Hernández-Sánchez Gustavo Fidel Gutiérrez-López Editors
Food Nanoscience and Nanotechnology
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Editors Humberto Hernández-Sánchez, BSc, MSc, PhD Escuela Nacional de Ciencias Biologicas Instituto Politecnico Nacional Carpio y Plan de Ayala Distrito Federal Mexico City Mexico
Gustavo Fidel Gutiérrez-López, BSc, MSc, PhD Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional Carpio y Plan de Ayala Distrito Federal Mexico City Mexico
ISSN 1571-0297 Food Engineering Series ISBN 978-3-319-13595-3 ISBN 978-3-319-13596-0 (eBook) DOI 10.1007/978-3-319-13596-0 Library of Congress Control Number: 2015933838 Springer Cham Heidelberg New York Dordrecht London © Springer Science+Business Media New York 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
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Preface
Food nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics. Understanding fundamentals of food nanotechnolo
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