Nanotechnology in Food Products: Workshop Summary
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington
National Academies Press
2009
|
| Schlagworte: | |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (ix, 136 pages) illustrations |
| ISBN: | 9780309137737 030913773X |
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| 245 | 1 | 0 | |a Nanotechnology in Food Products |b Workshop Summary |c Leslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Institute of Medicine of the National Academies |
| 264 | 1 | |a Washington |b National Academies Press |c 2009 | |
| 300 | |a 1 online resource (ix, 136 pages) |b illustrations | ||
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| 505 | 8 | |a "In 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."-- | |
| 546 | |a English | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Biomedical |2 bisacsh | |
| 650 | 7 | |a MEDICAL / Family & General Practice |2 bisacsh | |
| 650 | 7 | |a MEDICAL / Allied Health Services / Medical Technology |2 bisacsh | |
| 650 | 7 | |a MEDICAL / Biotechnology |2 bisacsh | |
| 650 | 7 | |a MEDICAL / Lasers in Medicine |2 bisacsh | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 7 | |a Food / Composition |2 fast | |
| 650 | 7 | |a Health & Biological Sciences |2 hilcc | |
| 650 | 7 | |a Biomedical Engineering |2 hilcc | |
| 650 | 4 | |a Publication Formats | |
| 650 | 4 | |a Food Industry | |
| 650 | 4 | |a Miniaturization | |
| 650 | 4 | |a Investigative Techniques | |
| 650 | 4 | |a Natural Science Disciplines | |
| 650 | 4 | |a Food Technology | |
| 650 | 4 | |a Nanotechnology | |
| 650 | 4 | |a Food Analysis | |
| 650 | 4 | |a Congresses | |
| 650 | 4 | |a Methods | |
| 650 | 4 | |a Industry | |
| 650 | 4 | |a Disciplines and Occupations | |
| 650 | 4 | |a Analytical, Diagnostic and Therapeutic Techniques and Equipment | |
| 650 | 4 | |a Publication Characteristics | |
| 650 | 4 | |a Technology | |
| 650 | 4 | |a Technology, Industry, and Agriculture | |
| 650 | 4 | |a Technology, Industry, Agriculture | |
| 650 | 4 | |a Nanotechnology / methods | |
| 650 | 4 | |a Food Technology | |
| 650 | 4 | |a Food Analysis | |
| 650 | 4 | |a Food / Analysis | |
| 650 | 4 | |a Food / Composition | |
| 650 | 4 | |a Nanotechnology / Health aspects | |
| 650 | 4 | |a Food |x Analysis |a Food |x Composition |a Nanotechnology |x Health aspects | |
| 700 | 1 | |a Pray, Leslie A. |e Sonstige |4 oth | |
| 700 | 1 | |a Yaktine, Ann L. |e Sonstige |4 oth | |
| 710 | 2 | |a Institute of Medicine (U.S.) |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |t Nanotechnology in food products |d Washington : National Academies Press, 2009 |z 9780309137720 |
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| contents | "In 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."-- |
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| dewey-full | 610.28 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 610 - Medicine and health |
| dewey-raw | 610.28 |
| dewey-search | 610.28 |
| dewey-sort | 3610.28 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| illustrated | Illustrated |
| indexdate | 2024-07-10T08:15:30Z |
| institution | BVB |
| isbn | 9780309137737 030913773X |
| language | English |
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| psigel | ZDB-4-ENC |
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| spelling | Nanotechnology in Food Products Workshop Summary Leslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Institute of Medicine of the National Academies Washington National Academies Press 2009 1 online resource (ix, 136 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Print version record "In 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."-- English TECHNOLOGY & ENGINEERING / Biomedical bisacsh MEDICAL / Family & General Practice bisacsh MEDICAL / Allied Health Services / Medical Technology bisacsh MEDICAL / Biotechnology bisacsh MEDICAL / Lasers in Medicine bisacsh Food / Analysis fast Food / Composition fast Health & Biological Sciences hilcc Biomedical Engineering hilcc Publication Formats Food Industry Miniaturization Investigative Techniques Natural Science Disciplines Food Technology Nanotechnology Food Analysis Congresses Methods Industry Disciplines and Occupations Analytical, Diagnostic and Therapeutic Techniques and Equipment Publication Characteristics Technology Technology, Industry, and Agriculture Technology, Industry, Agriculture Nanotechnology / methods Food / Analysis Food / Composition Nanotechnology / Health aspects Food Analysis Food Composition Nanotechnology Health aspects Pray, Leslie A. Sonstige oth Yaktine, Ann L. Sonstige oth Institute of Medicine (U.S.) Sonstige oth Erscheint auch als Druck-Ausgabe Nanotechnology in food products Washington : National Academies Press, 2009 9780309137720 |
| spellingShingle | Nanotechnology in Food Products Workshop Summary "In 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."-- TECHNOLOGY & ENGINEERING / Biomedical bisacsh MEDICAL / Family & General Practice bisacsh MEDICAL / Allied Health Services / Medical Technology bisacsh MEDICAL / Biotechnology bisacsh MEDICAL / Lasers in Medicine bisacsh Food / Analysis fast Food / Composition fast Health & Biological Sciences hilcc Biomedical Engineering hilcc Publication Formats Food Industry Miniaturization Investigative Techniques Natural Science Disciplines Food Technology Nanotechnology Food Analysis Congresses Methods Industry Disciplines and Occupations Analytical, Diagnostic and Therapeutic Techniques and Equipment Publication Characteristics Technology Technology, Industry, and Agriculture Technology, Industry, Agriculture Nanotechnology / methods Food / Analysis Food / Composition Nanotechnology / Health aspects Food Analysis Food Composition Nanotechnology Health aspects |
| title | Nanotechnology in Food Products Workshop Summary |
| title_auth | Nanotechnology in Food Products Workshop Summary |
| title_exact_search | Nanotechnology in Food Products Workshop Summary |
| title_full | Nanotechnology in Food Products Workshop Summary Leslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Institute of Medicine of the National Academies |
| title_fullStr | Nanotechnology in Food Products Workshop Summary Leslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Institute of Medicine of the National Academies |
| title_full_unstemmed | Nanotechnology in Food Products Workshop Summary Leslie Pray and Ann Yaktine, rapporteurs ; Food Forum ; Food and Nutrition Board ; Institute of Medicine of the National Academies |
| title_short | Nanotechnology in Food Products |
| title_sort | nanotechnology in food products workshop summary |
| title_sub | Workshop Summary |
| topic | TECHNOLOGY & ENGINEERING / Biomedical bisacsh MEDICAL / Family & General Practice bisacsh MEDICAL / Allied Health Services / Medical Technology bisacsh MEDICAL / Biotechnology bisacsh MEDICAL / Lasers in Medicine bisacsh Food / Analysis fast Food / Composition fast Health & Biological Sciences hilcc Biomedical Engineering hilcc Publication Formats Food Industry Miniaturization Investigative Techniques Natural Science Disciplines Food Technology Nanotechnology Food Analysis Congresses Methods Industry Disciplines and Occupations Analytical, Diagnostic and Therapeutic Techniques and Equipment Publication Characteristics Technology Technology, Industry, and Agriculture Technology, Industry, Agriculture Nanotechnology / methods Food / Analysis Food / Composition Nanotechnology / Health aspects Food Analysis Food Composition Nanotechnology Health aspects |
| topic_facet | TECHNOLOGY & ENGINEERING / Biomedical MEDICAL / Family & General Practice MEDICAL / Allied Health Services / Medical Technology MEDICAL / Biotechnology MEDICAL / Lasers in Medicine Food / Analysis Food / Composition Health & Biological Sciences Biomedical Engineering Publication Formats Food Industry Miniaturization Investigative Techniques Natural Science Disciplines Food Technology Nanotechnology Food Analysis Congresses Methods Industry Disciplines and Occupations Analytical, Diagnostic and Therapeutic Techniques and Equipment Publication Characteristics Technology Technology, Industry, and Agriculture Technology, Industry, Agriculture Nanotechnology / methods Nanotechnology / Health aspects Food Analysis Food Composition Nanotechnology Health aspects |
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