Nano in food science
محل انتشار: اولین همایش بین المللی علوم و فناوری نانو
سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 354
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شناسه ملی سند علمی:
ICNNA01_086
تاریخ نمایه سازی: 21 دی 1399
چکیده مقاله:
Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. Aspects of application of nanotechnology in relation to increasing in food nutrition and organoleptic properties of foods have also been discussed briefly along with a few insights on safety issues and regulatory concerns on nano-processed food products.
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نویسندگان
Masoud Daneshpazhouh
BS student in Food Industry Science and Engineering, Islamic Azad University of Medical Sciences, Tehran
Narges Hajiabdolrahimkhabbaz
Graduated in Food Industry Science and Engineering, Islamic Azad University, Central Tehran Branch