02849nam 2200661 a 450 991045672100332120200520144314.01-62198-159-21-84755-988-3(CKB)2530000000001313(EBL)1185793(OCoLC)642685860(SSID)ssj0000448008(PQKBManifestationID)12176469(PQKBTitleCode)TC0000448008(PQKBWorkID)10401236(PQKB)11787631(MiAaPQ)EBC1185793(PPN)198473869(Au-PeEL)EBL1185793(CaPaEBR)ebr10627703(CaONFJC)MIL904413(EXLCZ)99253000000000131320100719d2010 uy 0engur|n|---|||||txtccrNanotechnologies in food[electronic resource] /edited by Qasim Chaudhry, Laurence Castle and Richard WatkinsCambridge RSC Pub.c20101 online resource (245 p.)RSC nanoscience & nanotechnology,1757-7136 ;14Description based upon print version of record.0-85404-169-9 Includes bibliographical references and index.nanotechnologies in food new_Publicity; i_iv; v_vi; vii_xiv; 001_017; 018_035; 036_049; 050_068; 069_085; 086_101; 102_119; 120_133; 134_149; 150_181; 182_200; 201_217; 218_230Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future. A number of nano-sized additives and supplements for food and healthfood products, and nanotechnology derived food packaging materials, are already available in some countries, and their number is expected to increase in the coming years. Whilst such developments offer enormous benefits to the food sector, they have RSC Nanoscience & NanotechnologyFoodCompositionTechnological innovationsFoodPackagingTechnological innovationsNanotechnologyElectronic books.FoodCompositionTechnological innovations.FoodPackagingTechnological innovations.Nanotechnology.664Chaudhry Qasim928086Castle L928087Watkins RichardDr.928088Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9910456721003321Nanotechnologies in food2085672UNINA