NANOTECHNOLOGIES IN FOOD AND NUTRITION

Detalhes bibliográficos
Autor(a) principal: Figueiredo, Paulo
Data de Publicação: 2016
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10884/1352
Resumo: Nanotechnology applications are widespread. In the food sector, they are expected to bring several benefits, from farm to table, including modification of sensory properties, nutritional improvement, and “active” and “intelligent” packaging materials. As more products appear in the market, the need for accurate analytical procedures, risk-assessment studies and regulatory framework is being addressed. This review looks at recent advances in all those applications and challenges concerning the use of nanomaterials in food and nutrition.
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spelling NANOTECHNOLOGIES IN FOOD AND NUTRITIONNanotechnology applications are widespread. In the food sector, they are expected to bring several benefits, from farm to table, including modification of sensory properties, nutritional improvement, and “active” and “intelligent” packaging materials. As more products appear in the market, the need for accurate analytical procedures, risk-assessment studies and regulatory framework is being addressed. This review looks at recent advances in all those applications and challenges concerning the use of nanomaterials in food and nutrition.2018-09-04T11:12:54Z2016-01-01T00:00:00Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10884/1352engFigueiredo, Pauloinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-04T11:08:04Zoai:repositorio-cientifico.uatlantica.pt:10884/1352Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:29:55.051334Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv NANOTECHNOLOGIES IN FOOD AND NUTRITION
title NANOTECHNOLOGIES IN FOOD AND NUTRITION
spellingShingle NANOTECHNOLOGIES IN FOOD AND NUTRITION
Figueiredo, Paulo
title_short NANOTECHNOLOGIES IN FOOD AND NUTRITION
title_full NANOTECHNOLOGIES IN FOOD AND NUTRITION
title_fullStr NANOTECHNOLOGIES IN FOOD AND NUTRITION
title_full_unstemmed NANOTECHNOLOGIES IN FOOD AND NUTRITION
title_sort NANOTECHNOLOGIES IN FOOD AND NUTRITION
author Figueiredo, Paulo
author_facet Figueiredo, Paulo
author_role author
dc.contributor.author.fl_str_mv Figueiredo, Paulo
description Nanotechnology applications are widespread. In the food sector, they are expected to bring several benefits, from farm to table, including modification of sensory properties, nutritional improvement, and “active” and “intelligent” packaging materials. As more products appear in the market, the need for accurate analytical procedures, risk-assessment studies and regulatory framework is being addressed. This review looks at recent advances in all those applications and challenges concerning the use of nanomaterials in food and nutrition.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01T00:00:00Z
2016
2018-09-04T11:12:54Z
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status_str publishedVersion
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url http://hdl.handle.net/10884/1352
dc.language.iso.fl_str_mv eng
language eng
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