| dc.contributor.author | Çelik, S | |
| dc.contributor.author | Gkorogia, v | |
| dc.contributor.author | Guiné, Raquel P. F. | |
| dc.date.accessioned | 2022-09-02T09:54:12Z | |
| dc.date.available | 2022-09-02T09:54:12Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Over the last decades, nanotechnology has been gaining importance in a broad number of areas, also including the food industry sector. This relatively recent domain of nanoscience and nanotechnology has revolutionised the food sector, and its potential is enormous. The challenges for industrials and consumers are increasing, focusing on aspects like food safety, the extension of shelf life, reducing food waste, safe transportation and storage of food products, not forgetting smart and intelligent packaging solutions, among many others. These are at the core of the technological applications of nanotechnology in the domain of food products and packaging. Besides, also nanotechnology applications are found in the food processing or sensory and health properties of foods. As a general view, nanotechnology applications in the food sector can be categorised into two separate groups: food nanostructured ingredients and food nanosensing. The first comprises many applications, going from food processing to food packaging. In food processing, the nanostructures can be used as food additives, carriers for smart delivery of nutrients, anticaking agents, antimicrobial agents, and fillers to improve the mechanical strength and durability of the packaging material. The latter, food nanosensing, is used to enhance food quality and safety control. This chapter will present some of the potentialities of nanotechnology in the food industry. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Çelik S, Gkorogia V, Guiné RPF (2022) The Use of Nanotechnology for Food Applications. In Bartul Z, Trenoor J (Eds) Advances in Nanotechnology. Chapter 1, pp. 1-29, Nova Science Publishers, Inc., USA. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/7326 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Nova Science Publishers, Inc., USA | pt_PT |
| dc.subject | nanotechnology | pt_PT |
| dc.subject | food industry | pt_PT |
| dc.subject | nanosensing | pt_PT |
| dc.subject | packaging | pt_PT |
| dc.subject | processing | pt_PT |
| dc.title | The Use of Nanotechnology for Food Applications | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 29 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | Advances in Nanotechnology | pt_PT |
| person.familyName | de Pinho Ferreira Guiné | |
| person.givenName | Raquel | |
| person.identifier | https://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT | |
| person.identifier.ciencia-id | 8B13-5492-0F23 | |
| person.identifier.orcid | 0000-0003-0595-6805 | |
| person.identifier.scopus-author-id | 6603138390 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
| relation.isAuthorOfPublication | 59580952-77cc-4e4e-ae90-527a8b994f9f | |
| relation.isAuthorOfPublication.latestForDiscovery | 59580952-77cc-4e4e-ae90-527a8b994f9f |
