| Titre : | Nanotechnologies in food | | Type de document : | texte imprimé | | Auteurs : | Qasim Chaudhry, Editeur scientifique ; Laurence Castle, Editeur scientifique ; Richard Watkins, Editeur scientifique | | Editeur : | Londres : Royal Society of Chemistry | | Année de publication : | 2017 | | Collection : | Nanoscience & Nanotechnology Series num. 42 | | Importance : | 1 vol. (XVII-295 p.) | | Présentation : | ill. en noir et en coul., couv. ill. en coul. | | Format : | 24 cm | | ISBN/ISSN/EAN : | 978-1-78262-171-3 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
9.1 (SCIENCE ET TECHNOLOGIE DES ALIMENTS) [Classement Massy]
Thésaurus Agro-alimentaire
ATTITUDE DE CONSOMMATION ; TECHNOLOGIE ALIMENTAIRE
RAMEAU
Aliments ; Aliments -- Additifs ; Aliments -- Emballage ; Nanoparticules ; Nanostructures ; Nanotechnologie ; Sécurité ; Spectroscopie de masse
| | Résumé : | Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks. | | Type de document : | Livre | | Table des matières : | CHAPTER 1 Nanotechnologies in Food: What, Why and How?
Qasim Chaudhry, Richard Watkins and Laurence Castle
CHAPTER 2 The Devil is in the Definition
Hubert Rauscher
CHAPTER 3 Acceptance of Agri-Food Nanotechnology: Insights from the Evolution of Food Technology, Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Research
Nidhi Gupta, Lynn Frewer and Arnout Fischer
CHAPTER 4 Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foods
David Bennett and Tim Radford
CHAPTER 5 Natural and Processed Food Nanostructures
An-I. Yeh
CHAPTER 6 Supplement Delivery at the Nanoscale
Thanida Chuacharoen and Cristina M. Sabliov
CHAPTER 7 Nanotechnology in Food Packaging
Susana Addo Ntim and Gregory O. Noonan
CHAPTER 8 Nanomaterials in Food Products: A New Analytical Challenge
Timothy V. Duncan and Gurmit Singh
CHAPTER 9 Potential Benefits and Market Drivers for Nanotechnology in the Food Sector
Richard Canady
CHAPTER 10 Engineered Nanoparticles and Food: Exposure, Toxicokinetics, Hazards and Risks
Wim H. de Jong, Agnes G. Oomen, Lang Tran, Qasim Chaudhry and David E. Lefebvre
CHAPTER 11 Infinitesimal Ingredients: An Analysis of the Regulatory Dimensions of Nanotechnologies in Foods and Food Contact Materials
A. Gergely, D. M. Bowman and Q. Chaudhry
CHAPTER 12 Nanotechnologies in Food: The Knowns, Unknowns, and Unknown Unknowns
Qasim Chaudhry, Richard Watkins and Laurence Castle | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193074 |
Nanotechnologies in food [texte imprimé] / Qasim Chaudhry, Editeur scientifique ; Laurence Castle, Editeur scientifique ; Richard Watkins, Editeur scientifique . - Londres : Royal Society of Chemistry, 2017 . - 1 vol. (XVII-295 p.) : ill. en noir et en coul., couv. ill. en coul. ; 24 cm. - ( Nanoscience & Nanotechnology Series; 42) . ISBN : 978-1-78262-171-3 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
9.1 (SCIENCE ET TECHNOLOGIE DES ALIMENTS) [Classement Massy]
Thésaurus Agro-alimentaire
ATTITUDE DE CONSOMMATION ; TECHNOLOGIE ALIMENTAIRE
RAMEAU
Aliments ; Aliments -- Additifs ; Aliments -- Emballage ; Nanoparticules ; Nanostructures ; Nanotechnologie ; Sécurité ; Spectroscopie de masse
| | Résumé : | Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks. | | Type de document : | Livre | | Table des matières : | CHAPTER 1 Nanotechnologies in Food: What, Why and How?
Qasim Chaudhry, Richard Watkins and Laurence Castle
CHAPTER 2 The Devil is in the Definition
Hubert Rauscher
CHAPTER 3 Acceptance of Agri-Food Nanotechnology: Insights from the Evolution of Food Technology, Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Research
Nidhi Gupta, Lynn Frewer and Arnout Fischer
CHAPTER 4 Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foods
David Bennett and Tim Radford
CHAPTER 5 Natural and Processed Food Nanostructures
An-I. Yeh
CHAPTER 6 Supplement Delivery at the Nanoscale
Thanida Chuacharoen and Cristina M. Sabliov
CHAPTER 7 Nanotechnology in Food Packaging
Susana Addo Ntim and Gregory O. Noonan
CHAPTER 8 Nanomaterials in Food Products: A New Analytical Challenge
Timothy V. Duncan and Gurmit Singh
CHAPTER 9 Potential Benefits and Market Drivers for Nanotechnology in the Food Sector
Richard Canady
CHAPTER 10 Engineered Nanoparticles and Food: Exposure, Toxicokinetics, Hazards and Risks
Wim H. de Jong, Agnes G. Oomen, Lang Tran, Qasim Chaudhry and David E. Lefebvre
CHAPTER 11 Infinitesimal Ingredients: An Analysis of the Regulatory Dimensions of Nanotechnologies in Foods and Food Contact Materials
A. Gergely, D. M. Bowman and Q. Chaudhry
CHAPTER 12 Nanotechnologies in Food: The Knowns, Unknowns, and Unknown Unknowns
Qasim Chaudhry, Richard Watkins and Laurence Castle | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=193074 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesChemistry and physics of baking. Materials, processes, and products - International symposium (10/04/1985 - 12/04/1985, Sutton Bonington, Angleterre). / J.M.V. Blanshard (1986)
