Emerging roles of engineered nanomaterials in the food industry

被引：58
作者：
Morris, V. J. [1 ]
机构：
[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England
来源：
TRENDS IN BIOTECHNOLOGY | 2011年 / 29卷 / 10期
基金：
英国生物技术与生命科学研究理事会;
关键词：
SILVER NANOPARTICLES; STARCH; DISPLACEMENT; COMPONENTS; PROTEINS; DELIVERY;
D O I：
10.1016/j.tibtech.2011.04.010
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry.
引用
收藏
页码：509 / 516
页数：8
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