Applications of Nanotechnology in Food Industry

• Published in: Critical reviews in food science and nutrition Vol. 51; no. 8; pp. 723 - 730
• Main Authors: Rashidi, Ladan, Khosravi-Darani, Kianoush
• Format: Journal Article
• Language: English
• Published: Philadelphia, PA CRC Press 01.09.2011; Taylor & Francis Group; Taylor & Francis; Taylor & Francis Ltd
• Subjects: bioactive properties; Biological and medical sciences; encapsulation; Food industries; food industry; Food packaging; Food processing industry; Food safety; Food science; Food Technology - methods; Foods; Fundamental and applied biological sciences. Psychology; microbial detection; Microscopy, Atomic Force; Nanocomposites; Nanomaterials; nanopackaging; Nanostructure; Nanostructures; Nanotechnology; Nanotechnology - methods; new methods; Nutrition; nutritive value; Pathogens; regulations; Risk assessment; therapeutics; United States; United States Department of Agriculture; United States; Encapsulation; Food industry; regulations; Regulation; Application; nanopackaging; Nanotechnology
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408391003785417

Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.