Protein nanostructures in food - Should we be worried?
Nanotechnology promises to affect many aspects of our lives with its development being greeted with both excitement and fear. The debate concerning nanotechnology has echoed that of genetically engineered organisms and their introduction into the environment and the food chain. Nanotechnology offers many potential advantages in the processing and manufacture of foods: enhanced bioavailability, colour and flavour; novel food textures; new delivery mechanisms; and access to biosensors to enhance...[Show more]
|Collections||ANU Research Publications|
|Source:||Trends in Food Science and Technology|
|01_Raynes_Protein_nanostructures_in_food_2014.pdf||733.87 kB||Adobe PDF||Request a copy|
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