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dc.contributor.author
Ponce, Alejandra Graciela
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dc.contributor.author
Ayala Zavala, Jesús Fernando
dc.contributor.author
Marcovich, Norma Esther
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dc.contributor.author
Vázquez, Francisco Javier
dc.contributor.author
Ansorena, Maria Roberta
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dc.contributor.other
Grumezescu, Alexandru Mihai
dc.contributor.other
Holban, Alina Maria
dc.date.available
2020-03-17T18:33:11Z
dc.date.issued
2018
dc.identifier.citation
Ponce, Alejandra Graciela; Ayala Zavala, Jesús Fernando; Marcovich, Norma Esther; Vázquez, Francisco Javier; Ansorena, Maria Roberta; Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation; Academic Press Inc Elsevier Science; 12; 2018; 113-141
dc.identifier.isbn
978-0-12-811441-4
dc.identifier.uri
http://hdl.handle.net/11336/99872
dc.description.abstract
Research in nanotechnology has extremely high potential to benefit society through the food industry. Results indicate that the current focus of nanotechnology research for this sector is in five areas: (1) food processing, (2) packaging, (3) quality and safety, (4) nutraceuticals, and (5) functional foods. All of these have major implications for the food system and impact the economic outlook for this sector. Nanotechnology offers opportunities for research in food nanoscience and provides new chances for innovation with tremendous possibilities in bringing solutions for the food industry. Although much work has been done worldwide on the applications of nanofood technology, there is still limited understanding on the toxicological aspects of nanoparticles. A major issue for the safety of these materials is the increased bioavailability and modified biokinetics due to the different size. Some other factors, such as the food matrix and biochemical and metabolic factors may however also influence the behavior. The safety assessment must take into account the influence of the food matrix and modifications in the gastrointestinal tract of engineered nanoscale food ingredients (Szakal et al., 2014). Consumer acceptance has been shown to be higher for nanotechnology in the development of novel packaging with distinct benefits when integrated directly in food (Gupta et al., 2015). The application of nanomaterials needs to demonstrate the safety of new products for the consumer and for the environment (Amenta et al., 2015). Much more research is needed to develop nanofood technology into a fully functional branch of modern science.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Inc Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
NANOTECHNOLOGY
dc.subject
FOOD INDUSTRY
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RISKS
dc.subject
REGULATION
dc.subject.classification
Otras Nanotecnología
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dc.subject.classification
Nanotecnología
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-02-19T19:33:56Z
dc.journal.volume
12
dc.journal.pagination
113-141
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
California
dc.description.fil
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo; México
dc.description.fil
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.description.fil
Fil: Vázquez, Francisco Javier. Centro de Investigación en Alimentación y Desarrollo; México
dc.description.fil
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780128114414000054
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/B978-0-12-811441-4.00005-4
dc.conicet.paginas
486
dc.source.titulo
Impact of Nanoscience in the Food Industry: Handbook of Food Bioengineering
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