State of the safety assessment and current use of nanomaterials in food and food production

被引：68
作者：
Bouwmeester, Hans [1 ]
Brandhoff, Puck [1 ]
Marvin, Hans J. P. [1 ]
Weigel, Stefan [1 ]
Peters, Ruud J. B. [1 ]
机构：
[1] Wageningen UR, RIKILT, NL-6700 AE Wageningen, Netherlands
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2014年 / 40卷 / 02期
关键词：
ENVIRONMENTAL RISK-ASSESSMENT; SILVER NANOPARTICLES; TITANIUM-DIOXIDE; HYDRODYNAMIC CHROMATOGRAPHY; TOXICITY; NANOTECHNOLOGY; PARTICLES; EXPOSURE; WEIGHT; TRENDS;
D O I：
10.1016/j.tifs.2014.08.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied, ranging from inorganic metal and metal oxides to organic nanomaterials that carry bioactive ingredients. Here we present an overview of nanomaterial applications that are currently available, discuss state of the art analytical chemical characterization and toxicological assessment methods, as well as categorization methods to support the safety evaluation of the application of nanomaterials throughout food production.
引用
收藏
页码：200 / 210
页数：11
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