By Institute of Medicine, Food and Nutrition Board, Food Forum, Ann Yaktine, Leslie Pray
Within the nutrients undefined, scientists are exploring the opportunity of nanotechnology to reinforce the flavour and different sensory features of meals, introduce antibacterial nanostructures into nutrients packaging and encapsulate and carry nutrition without delay into unique tissues, between different purposes. even if, as with all new expertise, in addition to the advantages, there's the opportunity of unanticipated adversarial results. there's nonetheless very much to profit approximately any future health results concerning introducing nanosized fabrics into meals and foodstuff packaging fabrics. constructing nanotechnology right into a secure, powerful device to be used in nutrition technological know-how and know-how would require addressing those and different questions. Assuring buyer self belief may be both vital to the luck of this new rising expertise. The Institute of drugs held a one-day workshop, summarized during this quantity, to additional discover using nanotechnology in meals. in particular, the workshop used to be geared up round 3 basic subject components: (1) the applying of nanotechnology to nutrients items; (2) the security and efficacy of nanomaterials in nutrients items; and (3) instructing and informing shoppers concerning the functions of nanotechnology to nutrition items.
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Extra resources for Nanotechnology in Food Products: Workshop Summary
All rights reserved. html APPLICATION OF NANOTECHNOLOGY TO FOOD PRODUCTS 37 MICRO AND NANOTECHNOLOGIES FOR PROCESS CONTROL AND QUALITY ASSESSMENT 13 Presenter: Frans Kampers 14 Kampers began by remarking that he would be discussing a topic that is not as controversial as some of the other topics being addressed during the course of this workshop: measurement and detection microand nanotechnologies. , through improved process control and quality assessment). In particular, he would be talking about micro- and nanotechnologies being developed for: (1) sensing volatiles, (2) detecting microorganisms, and (3) improving packaging and product information.
Copyright © National Academy of Sciences. All rights reserved. html 29 APPLICATION OF NANOTECHNOLOGY TO FOOD PRODUCTS PROTEINS STARCH FATS 10 nm 100 nm 1 µm 10 µm FIGURE 2-4 A schematic of the structural changes that proteins, starch, and fats naturally undergo during normal food processing. Many of these changes occur at the nano-size scale. Image courtesy of José Miguel Aguilera. How Are Foods Structured Today, and How Should They Be Structured? , vitrification, crystallization, network formation) occurring at the same time.
Department of Energy. html. Copyright © National Academy of Sciences. All rights reserved. html APPLICATION OF NANOTECHNOLOGY TO FOOD PRODUCTS 27 things smaller than about 40 µm cannot be sensed in the mouth). In fact, some of food’s most important raw materials—proteins, starches, and fats—undergo structural changes at the nanometer and micrometer scales during normal food processing (see Figure 2-4): 1. , yogurt). Protein-polysaccharide mixed solutions can spontaneously separate into a phase with nano- or micro-sized droplets dispersed in a continuous phase.