Nanotechnologies in the Food Industry

Organic constituents that are naturally present in foods such as protein, carbohydrate and fat can vary in size from large polymers to simpler molecules in the Nano range. These nanomaterials can be synthesized for specific purposes such as the encapsulation of nutrients to increase bioavailability, enhance taste, texture and constancy of foodstuffs or mask an undesirable taste or odour.

 

  • Emulsion stability
  • Nano encapsulation
  • Color Effects of Nanotechnologies
  • Food Packaging
  • Risk Assessment

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