Nanotechnologies in food. (2017)

• Record Type: Book
• Further Information: Note: Edited by Qasim Chaudhry, Laurence Castle and Richard Watkins.
• Editors: Chaudhry, Qasim; Castle, L; Dr, Watkins, Richard
• Contents: Nanotechnologies in Food: What, Why and How?; The Devil is in the Definition; 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; Public Perceptions of Nanotechnologies: Lessons from Genetically Modified Foods; Natural and Processed Food Nanostructures; Supplement Delivery at the Nanoscale; Nanotechnology in Food Packaging; Nanomaterials in Food Products: A New Analytical Challenge; Potential Benefits and Market Drivers for Nanotechnology in the Food Sector; Engineering Nanoparticles and Food: Exposure, Toxicokinetics, Hazards and Risks; Infinitesimal Ingredients: An Analysis of the Regulatory Dimensions of Nanotechnologies in Foods and Food Contact Materials; Nanotechnologies in Food: The Knowns, Unknowns, and Unknown Unknowns
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2017
• Extent: 1 online resource (295 pages)
• Subjects: 664; TECHNOLOGY & ENGINEERING / Nanotechnology & MEMS; Food -- Composition -- Technological innovations; Food -- Packaging -- Technological innovations; Nanotechnology; SCIENCE / Chemistry / General; Chemistry; Nanotechnology
• Languages: English
• ISBNs: 9781788011365; 1788011368
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.