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100   $a20091202d2009      uy         0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 00$aNanotechnology in food products $eworkshop summary /$fLeslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Insitute of Medicine of the National Academies
205   $a1st ed.
210   $aWashington $cNational Academies Press$dc2009
215   $aix, 136 p. $cill
300   $aBibliographic Level Mode of Issuance: Monograph
311 08$a0-309-13772-1 
320   $aIncludes bibliographical references.
327   $aIntroduction -- Application of nanotechnology to food products -- Safety and efficacy of nanomaterials in food products -- Educating and informing consumers about applications of nanotechnology to food products.
330   $aIn the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications.  However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology.  The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.
606   $aFood$xAnalysis
606   $aFood$xComposition
606   $aNanotechnology$xHealth aspects
615  0$aFood$xAnalysis.
615  0$aFood$xComposition.
615  0$aNanotechnology$xHealth aspects.
676   $a338.4/766
701   $aPray$b Leslie A$0880793
701   $aYaktine$b Ann L$01804714
712 02$aInstitute of Medicine (U.S.).$bFood Forum.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910953141703321
996   $aNanotechnology in food products$94447344
997   $aUNINA