| Autor: |
Carmen I. Moraru, Frans W.H. Kampers, Syed S.H. Rizvi, Hans Bouwmeester |
| Rok vydání: |
2010 |
| Předmět: |
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| Popis: |
Publisher Summary Food science and technology have made many micro- and often nano-size food particles by utilizing either the top-down or bottom-up approaches. The advent of nanotechnology has ushered in new scientific and technological opportunities for the food industry, but the uncertainty remains whether small-sized material should be treated as new entities when compared to their larger forms. Efforts are under way worldwide to most responsibly realize the benefits of nanomaterials without exposing the public and environment to harm. Nanotechnology has benefited the area of food safety mostly through the development of highly sensitive biosensors for pathogen detection and the development of novel antimicrobial solutions. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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