The prospective role of nanobiotechnology in food and food packaging products
2014
Dwivedi, Charu | Pandey, Ishan | Misra, Vatsala | Giulbudagian, Michael | Jungnickel, Harald | Laux, Peter | Luch, Andreas | Ramteke, Pramod W. | Singh, Ajay V.
ألمانية. Nanomaterials have emerged over the past decade as promising commodities in many fields including cosmetics, environment, food and feed, healthcare, biomedical, optics, drug-gene delivery, health, mechanics and chemical industries. The food industry has also embraced the ‘nano’ era in response to a growing need by consumers for healthier and nutritionally appealing, cost effective products. The excellent future of ‘nanotechnology’ in the food industry has evoked food scientists to think innovatively to meet these demands. Applications of nanotechnology in food science are going to impact the vital aspects of food and related industries from food safety to the molecular synthesis of new food products and ingredients. Modern day nanosensors are being developed for improving food quality and safety and packaging techniques that will change the way food is stored and delivered.
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الناشر OAT, Open Access Text
الرقم التسلسلي المعياري الدولي (ردمد) 2056-8339تم تزويد هذا السجل من قبل German Federal Institute for Risk Assessment
