23. Nanotechnology in the Food Sector
- James G. Brennan MSc FIFST2,
- Dr. Alistair S. Grandison3
Published Online: 12 DEC 2011
DOI: 10.1002/9783527634361.ch23
Copyright © 2012 Wiley-VCH Verlag GmbH & Co. KGaA
Book Title
Food Processing Handbook, Second Edition
Additional Information
How to Cite
Kirby, C. J. (2011) Nanotechnology in the Food Sector, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch23
Editor Information
- 2
16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom
- 3
Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom
Publication History
- Published Online: 12 DEC 2011
- Published Print: 16 NOV 2011
ISBN Information
Print ISBN: 9783527324682
Online ISBN: 9783527634361
- Summary
- Chapter
- References
Keywords:
- micelles;
- vesicles;
- antioxidants;
- antimicrobial agents;
- nanocomposites;
- functional food ingredients;
- nanoemulsions;
- nanoparticulates;
- targeting;
- lipids;
- micronutrients
Summary
This chapter contains sections titled:
Introduction
The Driving Force for Nanotechnology Development
Manufacture of Nanosystems: General Principles
Nanotechnology and Food
Delivery Systems for Functional Food Ingredients
Application of Nanotechnology in Food Packaging and Other Contact Surfaces
Other Areas of Application
Potential Health and Safety Concerns Involved with Ingestion of Nanoparticulates
Regulatory Aspects
Recent Initiatives
References