Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

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Brian C. Bryksa; Rickey Y. Yada;
  • Publisher: ISEKI_Food Association (IFA)
  • Journal: International Journal of Food Studies (issn: 2182-1054)
  • Subject: Public perception | Controlled release | TP368-456 | Nanoscience | Safety | Nanotechnology | Health | Functionality | Food processing and manufacture

Food scientists and technologists are actively engaged in examining and developing nanotechnologies for applications such as novel functional ingredients and nutrient delivery systems, safety testing, packaging, and authenticity/authentication at an ever-increasing pace... View more
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