Nanotechnology in Food Products : Workshop Summary /

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"In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applicat...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Institute of Medicine (U.S.). Food Forum
Otros Autores: Pray, Leslie A., Yaktine, Ann L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Washington : National Academies Press, ©2009.
Colección:Online access: National Academy of Sciences National Academies Press.
Online access: NCBI NCBI Bookshelf.
Temas:
Food > Analysis.
Food > Composition.
Nanotechnology > Health aspects.
Food industry and trade.
Microelectronics.
Physical sciences.
Nanotechnology.
Methodology.
Industries.
Technology.
Food science.
Publication Formats
Food Industry
Miniaturization
Investigative Techniques
Natural Science Disciplines
Food Technology
Nanotechnology
Food Analysis
Congresses
Methods
Industry
Disciplines and Occupations
Analytical, Diagnostic and Therapeutic Techniques and Equipment
Publication Characteristics
Technology
Technology, Industry, and Agriculture
Technology, Industry, Agriculture
Nanotechnology > methods
Aliments > Analyse.
Aliments > Industrie et commerce.
Microélectronique.
Sciences physiques.
Nanotechnologie.
Méthodologie.
Industrie.
Technologie.
Science des aliments.
microelectronics.
physical sciences.
methodology.
TECHNOLOGY & ENGINEERING > Biomedical.
MEDICAL > Family & General Practice.
MEDICAL > Allied Health Services > Medical Technology.
MEDICAL > Biotechnology.
MEDICAL > Lasers in Medicine.
Physical sciences
Microelectronics
Methodology
Industries
Food industry and trade
Food > Analysis
Food > Composition
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Acceso en línea:Texto completo
Descripción
Sumario:"In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products."--
Descripción Física:1 online resource (ix, 136 pages) : illustrations
Bibliografía:Includes bibliographical references.
ISBN:9780309137737
030913773X
1282437194
9781282437197
9786612437199
6612437197

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