Nanotechnologies in food:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
RSC Publishing
2010
|
| Schriftenreihe: | RSC nanoscience & nanotechnology
14 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIII, 229 S. Ill., graph. Darst. |
| ISBN: | 9780854041695 0854041699 |
Internformat
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Datensatz im Suchindex
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| adam_text | IMAGE 1
CHAPTER T NANOTECHNOLOGIES IN THEFOOD ARENA: NEW OPPORTUNITIES, NEW
QUESTIONS, NEW CONCERNS 1
QASIM CHAUDHRY RICHARD WATKINS AND LAURENCE CASTLE
1.1 BACKGROUND 1.2 EVOLUTION OF NEW TECHNOLOGIES IN THE FOOD SECTOR 4
1.3 PUBLIC PERCEPTION OF NANOTECHNOLOGY FOOD PRODUCTS 5
1.4 NATURAL NANOSTRUCTURES IN FOOD 6
1.5 POTENTIAL BENEFITS AND MARKET DRIVERS 6
1.6 CURRENT AND PROJECTED APPLICATIONS OF NANOTECHNOLOGY FOR THE FOOD
SECTOR 8
1.6.1 INNOVATIVE FOOD PACKAGING MATERIALS 9
1.6.2 NANO LNGREDIENTS AND ADDITIVES 10
1.6.3 OTHER APP1ICATIONS 11
1.7 POTENTIAL HEALTH EFFECTS 12
1.8 POTENTIAL HEALTH RISKS AND GOVERNANCE OF RISKS 13
1.9 ADEQUACY OF REGULATORY FRAMEWORKS 14
1.10 CONC1USIONS 15
REFERENCES 16
CHAPTER 2 THE EVOLUTION OF FOOD TECHNOLOGY, NOVEL FOODS, AND THE
PSYCHOLOGY OF NOVEL FOOD ACCEPTANCE 18
LYNN FREWER AND ARNOUT FISCHER
2.1 INTRODUCTION 2.2 A HISTORY OF CONSUMER RISK PERCEPTION
RSC NANOSCIENCE & NANOTECHNOLOGY NO. 14 NANOTECHNOLOGIES IN FOOD EDITED
BY QASIM CHAUDHRY, LAURENCE CASTLE AND RICHARD WATKINS ROYAL SOCIETY
OF CHERNISTRY 2010 PUBLISHED BY THE ROYAL SOCIETY OF CHEMISTRY,
WWW.RSC.ORG
VI]
18
21
IMAGE 2
VIII CONTENTS
2.3 CONSUMER ACCEPTANCE OF(BIO)NANOTECHNOLOGY IN THE AGRI-IOOD SECTOR 23
2.4 THE PSYCHOLOGY OF FOOD CHOICE: IMPLICATIONS FOR EMERGING FOOD
TECHNOLOGIES 24
2.5 PERSUASION AND ATTITUDE CHANGE: INFLUENCING TECHNOLOGY ACCEPTANCE?
25
2.6 TRUST AS AN INFORMATION PROCESSING HEURISTIC 26
2.7 EMOTIONS, RISK AND ATTITUDE CHANGE 27
2.8 BALANCED INFORMATION 29
2.9 ATTITUDINAL STRENGTH AND AMBIVALENCE 29
2.10 CONCLUSIONS 31
REFERENCES 31
CHAPTER 3 PUBLIC PERCEPTIONS OF NANOTECHNOLOGIES: LESSONS FROM GM FOODS
36
DAVID BENNET
3.1 BACKGROUND 3.2 QUANTITATIVE PUBLIC OPINION SURVEYS 3.3 QUALITATIVE
PUBLIC OPINION RESEARCH 3.4 EQUIVOCAL AND ADVERSE STANCES TO
N ANO(BIO)TECHNO1OGY 3.5 PUBLIC CONSULTATION, DIALOGUE, INVOLVEMENT,
ENGAGEMENT, ETC. 3.6 REGULATORY ISSUES 3.7 POSSIBLE WAY FORWARD
REFERENCES
CHAPTER 4 NATURAL FOOD NANOSTRUCTURES VICTOR J. MORRIS
4.1 INTRODUCTION 4.2 NATURALLY OCCURRING FOOD NANOSUBSTANCES AND
NANOSTRUCTURES 4.2.] CARBOHYDRATES
4.2.2 PROTEINS 4.2.3 NANOSCIENCE STUDIES OF FOOD STRUCTURE 4.3 DESIGNING
FOOD NANOSTRUCTURES 4.3.1 DESIGNER STARCHES
4.3.2 DESIGNER (NANO)FOAMS AND EMULSIONS 4.4 THE STATUS OF NATURAL
NANOSTRUCTURES IN FOOD 4.5 CONCLUSIONS REFERENCES
36 37 41
42
45 46 47 48
50
50
51 51 52 53 61 61
63 65 66
66
IMAGE 3
CONTENTS IX
CHAPTER 5 NANOTECHNOLOGY APPLICATIONS FOR FOOD INGREDIENTS, ADDITIVES
AND SUPPLEMENTS 69
QASIM CHAUDHRY AND KATHY GROVES
5.1 INTRODUCTION 69
5.2 CURRENT STATUS OF NANOTECHNOLOGIES AND FUTURE TRENDS 70
5.3 CURRENT AND PROJECTED APPLICATIONS 71
5.4 NANOMATERIALS FOR (HEALTH)FOOD APPLICATIONS 73
5.4.1 METALJMETAL OXIDES 73
5.4.2 SURFACE FUNCTIONALISED NANOMATERIALS 76
5.4.3 ORGANIC NANO-ADDITIVES AND PROCESSED NANOSTRUCTURES IN FOOD 76
5.5 NANO-SIZED FOOD INGREDIENTS AND ADDITIVES IN RELATION TO DIGESTION
OF FOOD 80
5.5.1 TRANSLOCATION OF PARTICULATES THROUGH INTESTINAL MUCUS 81
5.5.2 CONTACT WITH ENTEROCYTES AND M-CELLS 82
5.5.3 CELLULAR TRANSLOCATION 82
5.6 CONCLUSIONS 83
REFERENCES 84
CHAPTER 6 NANOTECHNOLOGIES IN FOOD PACKAGING 86
MARIA SMOLANDER AND QASIM CHAUDHRY
6.1 INTRODUCTION 86
6.2 IMPROVEMENT OF MECHANICAL PROPERTIES THROUGH NANOCOMPOSITES 87
6.3 IMPROVEMENT OF BARRIER PROPERTIES 88
6.3.1 NANOCOMPOSITES 88
6.3.2 NANO-STRUCTURED COATINGS 90
6.4 IMPROVEMENT OF THE PERFORMANCE OF BIO-BASED POLYMERS 90
6.5 SURFACE BIOEIDES 91
6.6 ACTIVE PACKAGING MATERIALS 92
6.6.1 NANOPARTICLES IN OXYGEN SCAVENGING 92
6.6.2 NANO-ENCAPSULATED RELEASE SYSTEMS 93
6.6.3 OTHER TYPES OF ACTIVE MATERIALS 93
6.7 INTELLIGENT PACKAGING CONCEPTS 94
6.7.1 TIME-TEMPERATURE INDICATORS 94
6.7.2 LEAKAGE INDICATORS 94
6.7.3 SPEILAGE INDIENTORS 94
6.8 NANOSENSORS FOR FOOD QUALITY 95
IMAGE 4
X CONTENTS
6.9 POTENTIAL MIGRATION OF NANOPARTICLES FROM FOOD CONTACT MATERIALS 96
6.10 SUMMARY 98
REFERENCES 99
CHAPTCR 7 POTENTMAL BENEFITS AND MARKET DRIVERS FOR NANOTEEHNOLOGY
APPLICARIONS IN THE FOOD SECTOR 102
FRANS VJL. H. KAMPERS
7.1 INTRODUCTION 7.2 GLOBAL CHALLENGES 7.2.1 GROWING WORLD POPULATION
7.2.2 THE NEED FOR MORE SUSTAINABLE
PRODUCTION
7.2.3 FOOD SAFETY 7.2.4 PREVENTIVE HEALTHCARE 7.3 FOOD INDUSTRY
INCENTIVES 7.3.1 PRODUCT INNOVATION
7.3.2 PROCESS IMPROVEMENT 7.3.3 PRODUCT QUALITY 7.3.4 EXTENDED
SHCLF-1IFE 7.4 CONSUMER BCNCFITS
7.4.1 HEALTH 7.4.2 COST 7.4.3 TASTY 7.4.4 CONVENIENCE 7.4.5 LIFESTYLE
7.4.6 FRESH 7.4.7 NATURAL 7.4.8 TAILORED TO THE INDIVIDUAL 7.5
DISCUSSION
REFCRCNCES
102 103 103
105 105 107 108 108 109
110 111
112 113 113 114
115 115 116 116
117 117
118
CHAPTER 8 ENGINECRED NANOPARTICLES AND FOND: AN ASSESSMENT OF EXPOSURE
AND HAZARD 120
LANG TRAN ANTI QASIM CHAUDHRY
8.1 BACKGROUND 120
8.2 SOURCES OF EXPOSURE 122
8.2.1 TYPES OF NANOPARTICLES USED IN THE FOOD PRODUCTION CHAIN 122
8.1.2 CHARACTERISATION OF ENPS IN FOODSTUFFS 123
8.2.3 ROUTE OF EXPOSURE 125
8.3 POTENTIAL HAZARD 126
8.3.1 DISTRIBUTION: TARGET ORGANS 127
IMAGE 5
CONTENTS
8.3.2 TOXICITY 8.4 DISCUSSION REFERENCES
CHAPTER 9 POTENTIAL RISKS OF NANOFOOD TO CONSUMERS HANS BOUWMEESTEI AND
HANS J. P. MORVIN
XI
128 130 131
134
9.1 INTRODUCTION 134
9.1.1 NANOTECHNOLOGIES IN THE AGRI-FOOD SECTOR 135 9.2 KNOWLEDGE GAPS
FOR THE RISK ASSESSMENT OF NANOTECHNOLOGIES IN FOOD 136
9.2.1 PHYSICOCHEMICAL CHARACTERISATION OF ENPS IN FOOD ]37
9.2.2 ASSESSMENT OF CONSUMER EXPOSURE TO ENPS 138 9.2.3 DOSE METRIES 139
9.2.4 TOXICOKINETICS: INTERNAL EXPOSURE 140
9.2.5 GASTROINTESTINAL ABSORPTION 140
9.2.6 METABOLISM AND DISTRIBUTION 14]
9.2.7 POTENTIAL ADVERSE EFFECTS OF ENPS ]42
9.2.8 SETTING HEALTH-BASED GUIDANCE VALUES 144
9.3 CONSEQUENCES FOR RISK ANALYSIS OF ENPS 145
REFERENCES 146
CHAPTER 10 SMALL INGREDIENTS IN A BIG PICTURE: REGULATORY PERSPECTIVES
ON NANOTECHUOLOGIES IN FOODS AND FOOD CONTACT MATERIALS 150
ANNA GERGELY, DIANA BOWMAN AND QASIM CHAUDHRY
10.1 INTRODUCTION 150
10 .. 2 REGULATORY REVIEW: EUROPEAN UNION 154
]0.2.1 GENERAL FOOD SAFETY AND CONSUMER HEALTH PROTEETION 154
10.2.2 REGULATORY ASPECTS RELATING TO NANOSCALE FOOD INGREDIENTS 154
10.2.3 REGULATORY ASPECTS RELATING TO NANOSCALE FOOD ADDITIVES 156
10.2.4 REGULATORY ASPECTS RELATING TO FOOD CONTACT MATERIALS (FCMS) 158
10.2.5 REGULATORY STATUS OF FCMS PRODUCED BY NANOTECHNOLOGIES 16I
10.2.6 EUROPEAN ACTIVITIES RELATING TO NANOTECHNOLOGIES IN FOOD AND FCMS
164
10.3 REGUIATORY REVIEW: UNITED STATES 166
10.3.1 GENERAL FEOD SAFETY AND CONSUMER HEALTH PROTEETION 166
IMAGE 6
XII CONTENTS
10.3.2 REGULATORY ASPECTS RELATING TO NANOSCALE FOOD ADDITIVES 168
10.3.3 REGULATORY ASPECTS RELATING TO FCMS PRODUCED BY NANOTECHNOLOGIES
170
10.4 REGULATORY REVIEW: AUSTRALIA AND NEW ZEA1AND 172 10.4.1 GENERAL
FOOD SAFETY AND CONSUMER HEAITH PROTECTION 172
10.4.2 REGULATORY ASPECTS RELATING TO NANOSCALE FOOD INGREDIENTS 174
10.4.3 REGULATORY ASPECTS RE1ATING TO FCMS PRODUCED BY NANOTECHNOLOGIES
175
10.5 DISCUSSION AND CONCLUSIONS 176
REFERENCES 177
CHAPTER 11 AN OUTLINE FRAMEWERK FOR THE GOVERNANCE FOR RISKS OF
NANOTECHNOLOGIES IN FOOD 182
MARTIN MOELLER, ULRIKE EBERLE, ANDREAS HERMANN AND CLAUDIA SOM
11.1 INTRODUCTION 182
11.2 GUIDING PRINCIPLES FOR RISK GOVERNANCE 184
11.2.1 THE PRECAUTIONARY PRINCIPLE 184
11.2.2 LIFE CYCLE PERSPECTIVE 186
11.2.3 STAKEHOLDER INVOLVERNENT 188
I I .3 COMPONENTS OF A HARMONISED RISK GOVERNANCE APPROACH IN THE FOOD
SECTOR 189
11.3.1 FOCUS ON SAFETY RESEARCH 190
I 1.3.2 ADAPTING THE STATUTORY FRAMEWORK 191
11.3.3 CORPORATE RESPONSIBILITY 194
11.3.4 SCIENTIFIC ASSESSMENT AND SOCIETAL DIALOGUC DURING THE PRODUCTS
DEVELOPMENT PROCESS 196
REFERENCES 199
CHAPTER 12 KNOWNS, UNKNOWNS, AND UNKNOWN UNKNOWNS QASIM CLIAUDHRY,
RICHARD WATKINS AND LAURENCE CASTLE
12.1 NANOFOOD: KNOWNS AND UNKNOWNS
]2.2 A NANO MATTER OF DEFINITIONS 12.3 NEW FOR GLD? 12.4 A NANO VISION
FOR THE FUTURE FOOD 12.4.1 A BENEFICIAL TECHNOLOGY?
12.4.2 A RISKY TECHNOLOGY? 12.4.3 LIKELY BENEFICIARIES AND VULNERABLES
201
201 202 204 205
205 207 210
IMAGE 7
CONTENTS
12.4.4 CONSUMER ATTITUDES 12.4.5 UNKNOWN UNKNOWNS 12.4.6 REGULATION ~
SOFT OR HARD? 12.5 A WAY FORWARD REFERENCES
SUBJECT INDEX
X111
210 212 213 214 216
218
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| spelling | Nanotechnologies in food ed. by Qasim Chaudhry ... Cambridge RSC Publishing 2010 XIII, 229 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier RSC nanoscience & nanotechnology 14 Food / Composition / Technological innovations Food / Packaging / Technological innovations Nanotechnology Nanotechnologie (DE-588)4327470-5 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelindustrie (DE-588)4034889-1 s Nanotechnologie (DE-588)4327470-5 s DE-604 Chaudhry, Qasim Sonstige oth RSC nanoscience & nanotechnology 14 (DE-604)BV035798085 14 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020421327&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Nanotechnologies in food RSC nanoscience & nanotechnology Food / Composition / Technological innovations Food / Packaging / Technological innovations Nanotechnology Nanotechnologie (DE-588)4327470-5 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| subject_GND | (DE-588)4327470-5 (DE-588)4034889-1 (DE-588)4143413-4 |
| title | Nanotechnologies in food |
| title_auth | Nanotechnologies in food |
| title_exact_search | Nanotechnologies in food |
| title_full | Nanotechnologies in food ed. by Qasim Chaudhry ... |
| title_fullStr | Nanotechnologies in food ed. by Qasim Chaudhry ... |
| title_full_unstemmed | Nanotechnologies in food ed. by Qasim Chaudhry ... |
| title_short | Nanotechnologies in food |
| title_sort | nanotechnologies in food |
| topic | Food / Composition / Technological innovations Food / Packaging / Technological innovations Nanotechnology Nanotechnologie (DE-588)4327470-5 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| topic_facet | Food / Composition / Technological innovations Food / Packaging / Technological innovations Nanotechnology Nanotechnologie Lebensmittelindustrie Aufsatzsammlung |
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