Abstract
In this chapter, a novel technique, named electrospinning, that is increasingly used to develop nano-fibers and nano-membranes that can be used in different areas such as filter media or food processing, is described. Particular attention was devoted to the material and processing parameters that are of paramount importance in developing useful nano-fiber materials. A number of important examples of application of this technology to the food and environmental sectors are reported.
Author supplied keywords
Cite
CITATION STYLE
Scampicchio, M., Mannino, S., & Cosio, M. S. (2015). Development of food nanostructures by electrospinning. In Food Engineering Series (pp. 39–58). Springer. https://doi.org/10.1007/978-3-319-13596-0_3
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
