3. Nanotechnology in Food Applications

  1. Visakh P. M.,
  2. Sabu Thomas,
  3. Laura B. Iturriaga and
  4. Pablo Daniel Ribotta
  1. Rui M. S. Cruz1,3,
  2. Javiera F. Rubilar2,3,
  3. Igor Khmelinskii2,3 and
  4. Margarida C. Vieira1,3

Published Online: 12 MAR 2013

DOI: 10.1002/9781118659083.ch3

Advances in Food Science and Technology

Advances in Food Science and Technology

How to Cite

Cruz, R. M. S., Rubilar, J. F., Khmelinskii, I. and Vieira, M. C. (2013) Nanotechnology in Food Applications, in Advances in Food Science and Technology (eds V. P. M., S. Thomas, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118659083.ch3

Author Information

  1. 1

    Department of Food Engineering, Institute of Engineering, University of Algarve, Faro, Portugal

  2. 2

    Department of Chemistry and Pharmacy, Faculty of Science and Technology, University of Algarve, Faro, Portugal

  3. 3

    CIQA- Chemistry Research Centre of Algarve, Department of Chemistry and Pharmacy, Faculty of Science and Technology, University of Algarve, Faro, Portugal

Publication History

  1. Published Online: 12 MAR 2013
  2. Published Print: 4 MAR 2013

ISBN Information

Print ISBN: 9781118121023

Online ISBN: 9781118659083

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Keywords:

  • Nanotechnology;
  • food formulation;
  • packaging;
  • nanocapsules;
  • nanocomposites;
  • active packaging;
  • intelligent packaging

Summary

This chapter contains sections titled:

  • What is Nanotechnology?

  • Food Formulations

  • Food Packaging

  • Regulation Issues and Consumer Perception

  • Acknowledgements