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Nanotechnology in Food Products : Workshop Summary / Leslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Institute of Medicine of the National Academies.

Contributor(s): Pray, Leslie A | Yaktine, Ann L | Institute of Medicine (U.S.). Food ForumMaterial type: TextTextPublication details: Washington : National Academies Press, ©2009. Description: 1 online resource (ix, 136 pages) : illustrationsContent type: text Media type: computer Carrier type: online resourceISBN: 9780309137737; 030913773X; 1282437194; 9781282437197; 9786612437199; 6612437197Subject(s): Food -- Analysis | Food -- Composition | Nanotechnology -- Health aspects | Publication Formats | Food Industry | Miniaturization | Investigative Techniques | Natural Science Disciplines | Food Technology | Nanotechnology | Food Analysis | Congresses | Methods | Industry | Disciplines and Occupations | Analytical, Diagnostic and Therapeutic Techniques and Equipment | Publication Characteristics | Technology | Technology, Industry, and Agriculture | Technology, Industry, Agriculture | Nanotechnology -- methods | TECHNOLOGY & ENGINEERING -- Biomedical | MEDICAL -- Family & General Practice | MEDICAL -- Allied Health Services -- Medical Technology | MEDICAL -- Biotechnology | MEDICAL -- Lasers in Medicine | Food -- Analysis | Food -- CompositionGenre/Form: Electronic books. | Congress. | Electronic books. Additional physical formats: Print version:: Nanotechnology in food products.DDC classification: 610.28 LOC classification: R857.N34 | N36 2009ebNLM classification: 2010 C-123 | WA 695Online resources: Click here to access online
Contents:
Introduction -- Application of nanotechnology to food products -- Safety and efficacy of nanomaterials in food products -- Educating and informing consumers about applications of nanotechnology to food products.
Summary: "In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products."-- Publisher's description.
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Includes bibliographical references.

Introduction -- Application of nanotechnology to food products -- Safety and efficacy of nanomaterials in food products -- Educating and informing consumers about applications of nanotechnology to food products.

"In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products."-- Publisher's description.

Print version record.

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