Nanotechnology in the food, beverage and nutraceutical industries

Dudkiewicz, A., Luo, P., Tiede, K. and Boxall, A. B. A. (2012) Nanotechnology in the food, beverage and nutraceutical industries. In: Nanotechnology in the Food, Beverage and Nutraceutical Industries. Woodhead Publishing, pp. 53-80. ISBN 9781845697396

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Item Type:Book Section
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While nanotechnology offers a number of benefits to the food sector, the use of
nanoparticles (NPs) in food may also cause risks. In order to understand the risks of NPs,
it is essential to have access to good quality analytical methods that are able to detect
and characterize NPs in a wide range of media. This chapter provides an overview of
the characteristics of NPs that will need to be measured in food materials and describes
methods that are available to derive these characteristics. The advantages and drawbacks
of each method are described and the challenges for the development of new methods for
NP analysis in food materials are highlighted.

Additional Information:The work leading to this publication was performed at the University of York and Food and Environment Research Agency.
Keywords:characterization, nanoparticles, food, analytical methods, sample preparation
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
F Physical Sciences > F110 Applied Chemistry
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:16397
Deposited On:13 Jan 2015 11:39

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