000			01946cam a2200301zu 4500
001			88966773
003			FRCYB88966773
005			20250429184738.0
006			m o d
007			cr un
008			250429s2022 fr | o|||||0|0|||eng d
020			_a9780128239858
035			_aFRCYB88966773
040			_aFR-PaCSA _ben _c _erda
100	1		_aZhong, Jian
245	0	1	_aFundamentals and Application of Atomic Force Microscopy for Food Research _c['Zhong, Jian', 'Gaiani, Claire', 'Hongshun, Yang']
264		1	_bAcademic Press _c2022
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aZhong, Jian
700	0		_aGaiani, Claire
700	0		_aHongshun, Yang
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88966773 _qtext/html _a
520			_aFundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource. - Describes the application of AFM for food research - Covers applications of AFM for different types of food substances - Addresses future uses and perspectives of AFM for the development of food nanotechnology
999			_c1332375 _d1332375