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Edible nano-laminate coatings for food applications

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Resumo:[Excerpt] Food industry seeks for new products and methodologies that lead to sustainability programs. In this context, food technology plays an important role, with main research areas such as chemistry, biochemistry, engineering, and physics, in seeking new know-how for the improvement of food quality during processing, storage, and handling. The creation of new methodologies and materials that increase the storability of foods without affecting their quality is one of the focuses of today’s researchers.1,2 In this context, nanotechnology appears in the past years as an emerging technology that holds potential to change the food industry.3,4 Nanotechnology involves the control of nanostructures within sizes from 1 to 100 nm,5 which, with the adequate development of technology, can be used to manipulate or assemble materials providing commercial, technological, and scientific opportunities for the industry.4 [...]
Autores principais:Cerqueira, Miguel Ângelo Parente Ribeiro
Outros Autores:Bourbon, Ana I.; Pinheiro, Ana Cristina; Silva, Hélder D.; Quintas, Mafalda A. C.; Vicente, A. A.
Ano:2013
País:Portugal
Tipo de documento:capítulo de livro
Tipo de acesso:acesso restrito
Instituição associada:Universidade do Minho
Idioma:inglês
Origem:RepositóriUM - Universidade do Minho

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