Nanotechnology: The food industry
저자: Tance Suleski
1. Chaudhry, Q. (2010). Nanotechnologies in food (RSC nanoscience & nanotechnology, 14). Cambridge: Royal Society of Chemistry. (Chaudhry, 2010)
2. https://nanofixit.wordpress.com/2015/04/28/nanotech-foods-will-nanotechnology-change-what-you-eat/ (NanoFixIt, 2015)
3. Siegrist, M. (2008). Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging. Appetite, 51(2), 283-290. doi:10.1016/j.appet.2008.02.020 (Siergrist, 2008)
4. Cornwelle, A. (2009). Safe nanotechnology (Nanotechnology science and technology series). New York: Nova Science. (Cornwelle, 2009)
5. Nanotechnology in the food industry continued
6. Nanotechnology contributions to the food industry
7. Food Contact Materials
8. Potential Health Effects
9. References
10. Adverse effects on Human health - study limited so far, so most foods that are being consumed have not much known side-effects in the long term
11. (FCMs) Food Contact Materials are essentially food packaging, make up large part of current market for nanotechnology
12. Zip-Lock bags, Glad Wraps, Baking paper, Aluminium sheets for cooking
13. Nanotechnology such as Polymers, Plastics
14. Smart & Intillegent Packaging
15. Development in FCMs looks at their gas barrier properties, UV absorption, abrasion resistences, composition
16. Prevent health hazards with future development
17. Noway Company make thin polymer tag on product packaging that can conduct electricity to show temperature of product
18. Rapidly Expanding resources and Capabilities, nano sensors for product exposure or deterioration
19. Food Packaging
20. Nano-textured foods enhancements
21. Spreads/Mayonaise having low-fat or zero-sugar options with the same "creamy" taste as original product
22. safe for long distance transportation, enhancements to stay fresher longer
23. Information which will capture the readers eye, real life examples such as supplements from their local supermarket
24. Han, J. (Ed.). (2013). Innovations in food packaging (Second edition. ed., Food science and technology international series). Amsterdam: Academic Press. (Han, 2013)
25. https://www.gtiindustries.com/blog/2014/01/20/intelligent-packaging-concepts-think-thin
26. How much are you eating?
27. Engineered Particles
28. What is Nanotechnology?
29. How nanotechnology is enhanching every day foods we eat, food supply and demand
30. The use of processing properties of materials on a nano scale to achieve desired effects
31. (ENPs) Engineered Particles
32. Nature of ENPs - inorganic or organic materials
33. ENPs have larger surface to mass ratio, favourable as they achieve higher output of enhancements for their product
34. Nano-size water-insoluble substances +dispersion of forumations (ENPs) can provide more nutrients in drinking water
35. importance of researchers pursuing the study needed to combat bio terrorism from illness or pathogen spreading from products
