Nanotechnologies in food
This book discusses the evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance' and the potential risks and benefits of nanotechnologies in the food sector.
Abstract
Chapter 1: Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concerns Chapter 2: The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance' Chapter 3: Public Perceptions of Nanotechnologies: Lessons from GM Foods Chapter 4: Natural Food Nanostructures, Chapter 5: Nanotechnology Applications for Food Ingredients, Additives and Supplements Chapter 6: Nanotechnologies in Food Packaging Chapter 7: Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sector Chapter 8: Engineered Nanoparticles and Food - An assessment of exposure and hazard Chapter 9: Potential Risks of Nano Food to Consumers Chapter 10: Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials Chapter 11: An Outline Framework for the Governance for Risks of Nanotechnologies in Food Chapter 12: Knowns, Unknowns, and Unknown Unknowns Subject Index