Kiss, É. (2020) Nanotechnology in Food Systems: A Review. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 460-474. ISSN 0139-3006 (print); 1588-2535 (online)
|
Text
article-p460.pdf Available under License Creative Commons Attribution. Download (227kB) | Preview |
Abstract
Recent developments of nanotechnology find its way into various fields of food production in our days. Nanotechnology could offer benefits in development of food products with enhanced functionality for health promotion, or modified texture convenient for elderly, and in quality and safety issues in the food supply chain. Nanoencapsulated bioactive components such as vitamins, antibacterial agents contribute to production of enriched food stuffs with the required appearance, flavour, taste, and texture. Nanomaterials can protect the sensitive compounds from environmental attack, release them in a programmed way, and provide favourable improvement in the bioavailability of nutraceuticals. The innovative approach in food packaging, including the detection, indication, and control of food products, serves the quality and safety improvements.
| Item Type: | Article |
|---|---|
| Additional Information: | MTA KFB támogatási szerződés alapján archiválva |
| Uncontrolled Keywords: | enriched food; enhanced quality; intelligent food packaging; nanoencapsulation; vitamins; antimicrobials |
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 15 Jul 2021 13:19 |
| Last Modified: | 15 Jul 2021 13:19 |
| URI: | http://real.mtak.hu/id/eprint/127550 |
Actions (login required)
 |
Edit Item |
