![](/images/graphics-bg.png)
An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety
Joint Authors
Kwon, Chang Woo
Chang, Pahn-Shick
Park, Kyung-Min
Yu, Hyunjong
Park, Jun-Young
Hong, Sung-Chul
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-10-29
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased.
Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods.
Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance.
Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively.
Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors.
Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration.
In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage.
In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented.
Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science.
This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector.
American Psychological Association (APA)
Yu, Hyunjong& Park, Jun-Young& Kwon, Chang Woo& Hong, Sung-Chul& Park, Kyung-Min& Chang, Pahn-Shick. 2018. An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1182437
Modern Language Association (MLA)
Yu, Hyunjong…[et al.]. An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety. Journal of Chemistry No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1182437
American Medical Association (AMA)
Yu, Hyunjong& Park, Jun-Young& Kwon, Chang Woo& Hong, Sung-Chul& Park, Kyung-Min& Chang, Pahn-Shick. An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1182437
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182437