Artificial Nanostructures in Food
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Raynes, J. K.
Gras, Sally L.
Carver, John
Gerrard, Juliet A.
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Wiley - VCH Verlag GmbH & CO. KGaA
Abstract
The application of artificial nanostructures has increased dramatically within the agri‐food industry over the past decade, as has occurred on farms, for example, in the delivery of fertilizers and pesticides, through to food packaging. This chapter focuses on the different types and uses of artificial organic nanoparticles derived from the three primary food components: proteins, polysaccharides, and lipids. When used individually or together, these components provide an enormous range of functionalities and chemistries to manufacture artificial nanostructures and will likely be applied to an even broader range of applications as their properties and potential for exploitation are completely explored and understood.
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Nanotechnology in Agriculture and Food Science
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Restricted until
2040-01-01
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