Food Nanoscience and Nanotechnology

  • Humberto Hernández-Sánchez
  • Gustavo Fidel Gutiérrez-López

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. Humberto Hernández-Sánchez, Gustavo F. Gutiérrez-López
    Pages 1-3
  3. M. Escamilla-García, J.S. Alvarado-González, Georgina Calderón-Domínguez, J.J. Chanona-Pérez, Juan V. Méndez-Méndez, María de Jesús Perea-Flores et al.
    Pages 5-38
  4. Matteo Scampicchio, Saverio Mannino, Maria Stella Cosio
    Pages 39-58
  5. Erika A. López-López, M. Aurora Hernández-Gallegos, Maribel Cornejo-Mazón, Humberto Hernández-Sánchez
    Pages 59-68
  6. Esmeralda Jiménez-Cruz, Izlia J. Arroyo-Maya, Andrés Hernández-Arana, Maribel Cornejo-Mazón, Humberto Hernández-Sánchez
    Pages 69-79
  7. Israel Arzate-Vázquez, Jorge Chanona-Pérez, Germán A. Rodríguez-Castro, Ariel Fuerte-Hernández, Juan V. Méndez-Méndez, Gustavo F. Gutiérrez-López
    Pages 81-98
  8. Lucimara Gaziola de La Torre, Samantha Cristina de Pinho
    Pages 99-143
  9. Cynthia Cano-Sarmiento, Liliana Alamilla-Beltrán, Ebner Azuara-Nieto, Humberto Hernández-Sánchez, Dario I. Téllez-Medina, Cristian Jiménez-Martínez et al.
    Pages 145-161
  10. Amor Monroy-Villagrana, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez, Gustavo F. Gutiérrez-López
    Pages 163-175
  11. María Ximena Quintanilla-Carvajal, Silvia Matiacevich
    Pages 177-186
  12. Lino Sánchez-Segura, Evangelina García-Armenta, María de Jesús Perea-Flores, Darío Iker Téllez-Medina, Juan C. Carpio-Pedroza, Humberto Hernández-Sánchez et al.
    Pages 187-203
  13. Angélica G. Mendoza-Madrigal, Jorge Chanona-Pérez, Leonor Guadarrama-Fernández, Humberto Hernández-Sánchez, Georgina Calderón-Domínguez, Eduardo Palacios-González et al.
    Pages 213-230
  14. Leonor Guadarrama-Fernández, Angélica G. Mendoza-Madrigal, Jorge Chanona-Pérez, Arturo Manzo Robledo, Georgina Calderón-Domínguez, F. Xavier Rius et al.
    Pages 231-242
  15. Verónica Freyre-Fonseca, Norma L. Delgado-Buenrostro, Yolanda I. Chirino, Gustavo Fidel Gutiérrez-López
    Pages 243-265
  16. Gabriela R. Cáez-Ramirez, Darío I. Téllez-Medina, Gustavo F. Gutierrez-López
    Pages 267-281
  17. Anaid Hernández-Jabalera, Javier Vioque, Manuel Alaiz, Julio Girón-Calle, Cristina Megías, Cristian Jiménez-Martínez et al.
    Pages 283-297
  18. Back Matter
    Pages 299-300

About this book


          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.  


Food science Food technology Nanoparticles Nanoscience Nanotechnology

Editors and affiliations

  • Humberto Hernández-Sánchez
    • 1
  • Gustavo Fidel Gutiérrez-López
    • 2
  1. 1.Instituto Politecnico NacionalCarpio y Plan de AyalaMexico
  2. 2.Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCarpio y Plan de AyalaMexico

Bibliographic information

  • DOI
  • Copyright Information Springer Science + Business Media New York 2015
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-13595-3
  • Online ISBN 978-3-319-13596-0
  • Series Print ISSN 1571-0297
  • About this book
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods